Rebecca Firkser
Contributor
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.
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 Weapon
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.
You Say Fruit Basket, I Say Snack Basket
How to use a three-tiered hanging basket for storing more than just fruit.
Wheat Thins Are the Unexpected Hero in This No-Bake Cheesecake
This easy cheesecake is just peachy.
No-Bake Peach Cheesecake With Wheat Thins Crust
The salty-sweet crust on this no-bake peach cheesecake is not to be missed.
Zucchini Caesar Is the (Almost) No-Cook Meal of My Summer
Crunchy ribbons of zucchini, meet creamy Caesar dressing.
Zucchini and White Bean Caesar
Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.
The Best Pie Pan for Sweet Pie, Savory Pie, and Maybe Even a Quiche
We tested pie pans made of glass, metal, and ceramic, and found the most durable and versatile options.
The Only Brush That Really Cleans My Cast Iron
It's perfect for scraping up those caked-on bits in the corners of your kitchen workhorse.
Here's Why I Make All My Ice Cream Sandwiches With These British Cookies
Bye-bye, rock-solid chocolate chip cookies.