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, and Bon Appetit, among other publications. She contributed recipes and words to Breakfast: The Most Important Book About the Best Meal of the Day.
- Rebecca has tested for NYT Cooking, Bon Appetit, Food52 and many soon-to-be-published cookbooks
- She has worked as a food and prop stylist for editorial and commercial shoots
- She studied theater design and art history at Smith College
Rebecca’s a recipe tester and editor—she’s tested for NYT Cooking, Bon Appetit, Food52, Eric Kim’s Korean American, and other soon-to-be-published cookbooks. She has also worked as a food and prop stylist for editorial and commercial shoots (photo and video, for NYT Cooking, Food52, Delish, Eating Well and more).
Material Kitchen’s reBoards. I’m constantly chopping (or so it feels), but my kitchen isn’t huge. These are a great size for tackling any ingredient, and show barely any wear after hundreds of uses and dishwasher cycles. Plus, they’re made from kitchen plastic scraps and sugarcane, which feels nice from a sustainability perspective.
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.
About Serious Eats
Serious Eats, a Dotdash brand, is an award-winning food and drink website visited by over 7 million hungry readers every month. Our audience comes to us for rigorously tested recipes, science-driven cooking techniques, robust equipment reviews, and stories that offer cultural and historical context to the foods we love to eat.
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