Rebecca writes about food and recipe develops for a number of brands. See the recipe and video paged for more recipe development. For some of her favorite pieces, read on:

TASTE
Make a Pumpkin Your Instant Pot
For the Shell of It
The Honey-Roasted Nuts That Perfume New York Streets
An Internet Recipe Watchdog Speaks
The New Jersey Sloppy Joe Is Not the Sloppy Joe You Know

The Kitchn
What You (Probably) Don’t Know About Turmeric, with Sana Javeri Kadri of Diaspora Co.
The Classic Restaurant Towel That Every Home Cook Should Know

Food52
recipes:
This Crispy Chickpea Rice Pilaf Is My Saving-Grace Dinner
Why You Should Use This Fizzy Drink As a Steak Marinade
I'm Not Religious, but I Connect With Judaism Through Food
A Snozzcumber Salad, for BFGs and All Fans of Roald Dahl
How to Make Olive Oil Tortas at Home & Flavor However You’d Like
Why Roasted Vegetables on Toast Are the New Sandwich Lunch
travel and more:
When You’re Tired of the City, Escape to the Catskills
Road Tripping Through the Pioneer Valley, in Search of America
For the Best Taste of Honolulu, Drive Along the Water
The 10 Best Restaurants in Chicago Right Now
Name the Artwork: A Pop Quiz in Famous Food Paintings

Healthyish
Your Normal-Sized Water Bottle Is Bringing You Down

Tenderly
Testing Nine Barista Style Vegan Milks With a Pro

Extra Crispy
How Oatly Oat Milk Became the Newest Non-Dairy Trend
You Can (and Should!) Cook With MSG at Home
These Adaptogen Blends Are Instant Coffee for the Wellness Generation
Is It Cheaper to Make Your Own Non-Dairy Milk?
Adventures in Cooking with Camel Hump Fat

Tasting Table
Where Did Boxed Cake Mix Actually Come From?
Here's How Recent Grads Feed Themselves
Here's How Soaked Chickpeas Become an Egg Replacer
This Restaurant/Art Installation Is Inspired by a Pharmacy

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