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Rebekah Peppler
Contributor
Rebekah Peppler is a Paris-based food writer, stylist, and author. She is the author of the James Beard Award– nominated Apéritif: Cocktail Hour the French Way and Honey, a Short Stack Edition. She is a regular contributor to the New York Times. Her recipes and food writing appear widely in, including Vanity Fair, Bon Appétit, Real Simple, Food Network, and more. When she’s not working, you can find Rebekah cooking, eating, and drinking with friends in the 18th arrondissement.
Avocado Toast with Tomato-Corn Salsa
Tomatoes and fresh corn salsa add a Mexican twist to the classic avocado toast. To add a smoky flavor to the mix, grill the corn first.
"Bloody Mary" Tomato Toast with Celery and Horseradish
Horseradish-mayo adds a creamy kick to a tomato-celery salad inspired by our favorite brunch cocktail.
Toast with Tomato-Butter and Marjoram
Compound butters are a great way to add flavor in a flash. Try your leftovers slathered on roasted vegetables or a seared steak.
Classic Tomato Toast with Mayonnaise and Chives
Let the flavors of perfect summer tomatoes shine on this simple-is-best toast.
Make Your Deviled Eggs Crunchier, Smokier, and Tangier
Because a sprinkle of paprika just doesn't cut it.