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.
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.
Sweet Spot
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.
Easy Does It
23 Air Fryer Recipes We Love
Like chicken wings with a crackly crust, tamarind-glazed salmon, and crispy brussels sprouts with honey butter.
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.
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.
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.
Raisin Vinaigrette Any Lettuce Will Love
A classic vinaigrette takes notes from sweet-and-sour Italian agrodolce, featuring tangy raisins and lightly pickled shallots.
Pasta With Feta, Olives, and Raisins
Raisins are the unlikely star in this 25-minute pantry-friendly pasta featuring feta, olives, and (optional!) anchovies.
Yes, You Can (and Should) Eat Zucchini for Dessert
Move over, apples. It’s zucchini crisp time.
For the Best Fruit Pies, Max Out Your Lemon’s Potential
Use more than just the zest and the juice.
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.
Blueberry Scones
These tall and flaky blueberry scones are best when you start with frozen butter, grated on cheese grater.
Put Croissants in Your Salad
Sure, flaky pastries are good for breakfast. But they're even better as a crunchy salad topper.
These Colorful Glasses Eliminate the Need to Label Your Drink
They're durable, stackable, chic—and, most importantly, they mean you'll never confuse your cup with someone else's.
The Complete Epicurious Cake Recipe Finder
Explore our cake recipes finder to find the cake that suits your schedule and your cravings. Click on a cake icon and read more!
Make-Ahead Brown Butter Is My Thanksgiving Secret
For a toastier, tastier Thanksgiving meal, make (and freeze) your brown butter today.
Everyone Gets a Crispy Piece With Sheet-Pan Mac and Cheese
Skip the roux and the casserole dish for an extra-crispy take on this classic baked pasta.
Got 9 Minutes? Make This Salted Dark Chocolate Pudding
This pudding is used as a cake filling at a famous New York bakery, but it's also a brilliant back-pocket dessert.
Crispy, Creamy Sheet-Pan Mac and Cheese
What’s the best part of a baked mac and cheese? The crispy edges, obviously. This sheet-pan recipe maximizes the crunch.