Rebecca Firkser

Rebecca Firkser

Assistant Editor, Food

I'm always thinking of food, but it was only after graduating college (where I studied theatre design and art history) that I realized those thoughts could actually translate into a career. I like adding 3x the amount of chocolate called for in the original recipe and the first piece of a baguette—preferably ripped off for gnawing on in grocery store lines. 

Latest Articles

Veggie sandwich: Feature
Vegan Dinners 2K

Short on Time? Prep These 7 Vegan Dinners in 5 Minutes or Less

“Quick vegan dinner” doesn’t have to mean salad.
Veggie Burgers: Feature 13K
BBQ Classics: feature

9 BBQ Recipes That Won't Put You in a Food Coma

Because there is such a thing as too much mayo.
know your pans: Feature

The Perfect Recipe for Every Pot and Pan in Your Kitchen

It's OK to make eggs in a saucepan, but at least know what it's really for.
Guide to Pasta
IN PARTNERSHIP WITH / Passion for Pasta

A Visual Guide to the 12 Most Popular Pasta Shapes and What to Make With Them

Congratulations, you've passed Italian initiation.
7 Easy Bruschetta Recipes That Look Fancy AF
summer fish: Feature

14 Ways to Cook Fish This Summer If You Don't Have a Grill

Fire up anything, except your nonexistent grill.
three ingredient breakfast: feature
taco bowls: Feature

9 Healthy Taco Bowls for When You Want to Ditch the Shell

Guac isn't extra when you make the bowl yourself.