Cheryl Freeman, Recipe Tester

A list of all the recipes Cheryl Freeman has tested.

An apple rose tart, shaped to look like a rose with a scoop of ice cream beside it on a white plate.

Apple Rose Tarts

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Stunning to behold. And actually remarkably simple to make. Allow us to introduce you to your latest dessert obsession.

  • Quick Glance
  • 30 M
  • 1 H, 15 M
  • 0
A white bowl filled with French vanilla ice cream with a blue spoon resting beside.

French Vanilla Ice Cream

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For vanilla ice cream purists, nothing competes with a recipe that relies on just the essentials: milk, sugar, vanilla bean, eggs, and cream.

  • Quick Glance
  • 25 M
  • 1 H, 15 M
  • 0
Two plates topped with kimchi fried rice and nori flakes, one with a fried egg and the other with sliced avocado.

Kimchi Fried Rice

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An ingenious clean-out-the-fridge creation in disguise that’s gonna upend your notion of leftovers.

  • Quick Glance
  • 20 M
  • 25 M
  • 0
Four deep-fried kimchi arancini on paper towels with a bowl of gochujang sour cream in the background.

Kimchi Arancini

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Leftover Korean-style fried rice with an inner melty, cheesy gooeyness that’s pretty much guaranteed to bring you happiness. No matter what else is going on in your life.

  • Quick Glance
  • 35 M
  • 40 M
  • 0
A ceramic bowl filled with posole salad, including hominy, crispy pork, cabbage, radish, pepitas, and cilantro.

Posole Salad

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Summer posole cravings are satisfied with this cooling summer riff on the classic Mexican soup that we simply can’t stop wanting yearround.

  • Quick Glance
  • 30 M
  • 3 H
  • 0
A tall glass filled with blueberry pie milkshake, topped with a piece of pie crust.

Blueberry Pie Milkshake

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A creamy, dreamy concoction made quite simply and easily with pie and ice cream. We can’t think of a better use for that last slice!

  • Quick Glance
  • 5 M
  • 5 M
  • 2
Two slabs of honey teriyaki ribs, one partially cut into ribs on a sheet of parchment.

Honey Teriyaki Ribs

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Sweet meets savory in these honey teriyaki ribs that walk the line perfectly in terms of balanced flavors. The most sweetly irresistible ribs we’ve tried. See for yourself.

  • Quick Glance
  • 25 M
  • 2 H
  • 0
Four plates with stalks of broccoli with peanut sauce and sesame seeds.

Broccoli with Peanut Sauce

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The most failproof way we know to get everyone to eat their veggies…and just about anything else you choose to dip or dunk or douse with this quick and easy Thai-inspired sauce.

  • Quick Glance
  • 15 M
  • 20 M
  • 0
Two racks of barbecued baby back ribs, and a third rack cut into individual ribs, resting on a knife.

Barbecued Baby Back Ribs

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Baby back rib perfection is yours when you first brine the ribs, then massage them with our subtle and superlative rub, and then grill them low and slow.

  • Quick Glance
  • 30 M
  • 6 H
  • 0
Three Collins glasses filled with Lillet tonic and topped with a grapefruit wedge.

Lillet Tonic

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Sorta like a wine spritzer but with all the lovely nuances that the iconic French aperitif brings to the party.

  • Quick Glance
  • 5 M
  • 5 M
  • 0
A wooden board with five cut Memphis-style ribs

Memphis Style Ribs

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Memphis style ribs simply means rubs that are slathered with a spice rub made of paprika, red chile pepper, and black pepper and left to slooooooowly cook until imbued with the flavor and aroma of the spices. No barbecue sauce necessary.

  • 20 M
  • 5 H
  • 2
A red plate with a slice of country pate, crostini, cornichons, pickled onions, and a dollop of mustard

Country Pâté

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Easy as meatloaf (we swear), this melding of some of the richest things we know—pork shoulder, liver, and duck fat—along with spices, a splash of brandy, and some wine makes a simple, rustic country pâté that’s perfect for entertaining.

  • 1 H
  • 7 H
  • 4
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