Rebecca Firkser is a Brooklyn-based writer, recipe developer, and stylist.

I firmly believe in finding joy in eating, and never moralizing food. Most of my work consists of translating professional cooking into content that’s digestible to home cooks.

I write articles and develop recipes for publications like TASTE, the Strategist, Eater, Kitchn, Epicurious, and Bon Appetit. When I was an editor at Food52, I created the popular budget recipe column Nickel & Dine—you can find more like that on my newsletter. I’m currently working on my first cookbook, GALETTE, with Artisan Books.

I’m recipe tester and editor (for NYT Cooking, Bon Appetit, Epicurious, Food52, The Perfect Loaf, Eric Kim’s Korean American, and other soon-to-be-published cookbooks). If you’re looking for a cross-tester or recipe/food editor for a current project, please reach out!

You’ll sometimes find me food styling and culinary producing on photo and video shoots (for Alison Roman, NYT Cooking, Food52, Delish, Eating Well, and more).

Once upon a time, I studied theater design and art history at Smith College, so if you want to talk about Wayne Thiebaud's cakes, I’m your girl. I’m from northern New Jersey, and therefore feel very strongly in favor of Taylor ham and Sloppy Joes. The “k” comes before the “s” in my last name.