Rebecca Firkser
Test Kitchen Editor
Rebecca’s work has appeared in TASTE, Eater, Food52, The Kitchn, Serious Eats, The Strategist, and NYT Cooking, among others. Previously, she was a staff editor at a handful of media publications, as well as a freelance recipe tester, culinary producer, and stylist. Before joining Bon Appétit and Epicurious, she was mostly working on cookbooks, among them her own, Galette! (Artisan, 2025). Rebecca aspires to make budget-friendly cooking exciting to everyone, and hopes you'll learn to love beans as much as she does. Raised in Northern New Jersey, she’ll never say no to a slice of crumb cake. The “k” comes before the “s” in her last name. rebeccafirkser.com
Recipes & Menus
Cider-Braised Sausage and Lentils
This skillet dinner is a delightful way to use up a jug of cider.
Recipes & Menus
Mussels With Garlicky Miso Broth
A fancy-feeling dish that comes together in 20 minutes.
Recipes & Menus
Spiced Beef Baked Potatoes
This picadillo-inspired topping would taste good on a shoe.
Recipes & Menus
Magical Midnight Margarita
Serve it frozen or on the rocks—either way, this coconut-and-blackberry margarita is better than witches’ brew
Recipes & Menus
Blueberry Protein Pancakes
Silken tofu is the key to these crisp-edged vegan pancakes.
Recipes & Menus
Crispy Potato Kugel
A classic for Jewish holidays that’s too good not to make all year.
Recipes & Menus
Cheesy Apple Omelet
Fontina and fried shallots make this diner-style omelet perfectly acceptable dinner fare.
Recipes & Menus
Green Goddess Harvest Salad
So much more affordable than ordering from those fast casual salad chains.
Recipes & Menus
Crunchy Veg Salad With Dates and Fried Shallots
Elegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow.
Recipes & Menus
Palm Springs Date Shake
Attention: A date shake is not a smoothie, but you can have it for breakfast if you want.
Recipes & Menus
Veggie Club Sandwich
Ditch the ham and cheese for a double-decker vegetarian sandwich.
Recipes & Menus
Extra-Creamy Hummus
The best homemade hummus starts with an unexpected ingredient: ice cubes.
Recipes & Menus
Olive Bar Pasta Salad
Choose your own adventure at the supermarket with marinated artichokes, beans, peppers, and of course, olives.
Recipes & Menus
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
Recipes & Menus
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
