Rebecca Firkser
Cookbook author
Cookbook author of Galette!
Rebecca Firkser is a Brooklyn-based writer, recipe developer, and food stylist. Most recently an editor at Food52—where she created the popular budget recipe column, Nickel & Dine—she has written and developed for TASTE, the Strategist, Eater, Kitchn, and Bon Appetit. She contributed recipes and words to Breakfast: The Most Important Book About the Best Meal of the Day.
Once upon a time, Rebecca studied theater design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl. Raised in northern New Jersey, she feels very strongly in favor of Taylor ham and Sloppy Joes—though she’s now mostly a vegetarian.
Recipes & Menus
Beans and Greens With Halloumi Cheese Crumbles
Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.
Recipes & Menus
Zabaglione
A light, frothy Italian dessert made from egg yolks, sugar, and Prosecco, this easy zabaglione recipe is perfect served warm with fruit and biscotti.
Recipes & Menus
Smashed Broccoli Pasta
A feel-good dinner designed to cram a ton of veg in each serving.
Ingredients
31 Puff Pastry Recipes for Effortless Sweets, Appetizers, and More
Like potato-cheddar samosas, Egyptian bread pudding, and a super-fancy (extremely easy) pear tart.
Recipes & Menus
23 Galette Recipes to Make for Easy Desserts (and Dinners)
Like apricot-almond, cheesy mushroom, cannoli-inspired, and more.
Recipes & Menus
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Recipes & Menus
Sour Cherry and Campari Galette
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
Recipes & Menus
Almost Cannoli Galettes
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
Recipes & Menus
19 Low-Alcohol Cocktails That Still Bring the Party
Like a strawberry-rhubarb spritz, a watermelon-sherry-kombucha cooler, and more low-ABV drinks for day drinking and keeping your witz.
Recipes & Menus
19 Homemade Ice Cream Recipes Worth a Second (or Third or Fourth) Scoop
Hazelnut espresso, no-churn dark chocolate, raspberry-cardamom, and more dreamy combos.
Recipes & Menus
23 Air Fryer Recipes We Love
Like chicken wings with a crackly crust, tamarind-glazed salmon, and crispy brussels sprouts with honey butter.
Recipes & Menus
Crumb Cake Is Better When It’s Mostly Crumb
To make this morning staple the New Jersey way, we’re talking a 1:1 ratio of soft crumb to tender cake.
Recipes & Menus
New Jersey Crumb Cake
New Jersey crumb cake has evolved into a ratio of at least half, if not more, moist crumb topping to cake.
Recipes & Menus
Vinegary Chicken With Raisins
Seared chicken thighs render enough fat to form the base of a vinegary pan sauce, with pockets of sweetness from golden raisins.
Recipes & Menus
Raisin Vinaigrette Any Lettuce Will Love
A classic vinaigrette takes notes from sweet-and-sour Italian agrodolce, featuring tangy raisins and lightly pickled shallots.
Recipes & Menus
Pasta With Feta, Olives, and Raisins
Raisins are the unlikely star in this 25-minute pantry-friendly pasta featuring feta, olives, and (optional!) anchovies.
Recipes & Menus
Yes, You Can (and Should) Eat Zucchini for Dessert
Move over, apples. It’s zucchini crisp time.
Expert Advice
For the Best Fruit Pies, Max Out Your Lemon’s Potential
Use more than just the zest and the juice.
Recipes & Menus
Blueberry Pie
Instead of using only the zest and juice of a lemon in the filling, this blueberry pie recipe calls for half of the whole thing: peel, pith, and all.
