beckyFeaturing spears of fresh spring asparagus and store-bought puff pastry, plus goat cheese, lemon, and Parmesan, this asparagus puff pastry tart makes for a delicious weeknight meal. Why Make This Asparagus Puff Pastry Tart? Asparagus …
Latest Recipes
Rhubarb Simple Syrup Recipe
Made with fresh rhubarb stalks, my rhubarb simple syrup recipe boasts a beautiful pink color and bold rhubarb taste. This homemade simple syrup adds a bright spring flavor to cakes, cocktails, iced tea, and lemonade. …
Strawberry Muffin Recipe
As we head into warmer weather, and with peak strawberry season on the way, this simple strawberry muffin recipe will be on regular rotation in my kitchen. Featuring a blend of fresh and freeze dried …
Easy Chocolate Mug Cake
I first started making a version of this easy chocolate mug cake a few years ago, after moving from the US to the UK. Back in the States, I enjoyed making much more elaborate cakes. …
Vegetarian Chicken Noodle Soup
Featuring ready-to-use tofu, vegetable bouillon, tiny pasta stars, chopped vegetables, and fresh herbs, this vegetarian chicken noodle soup recipe provides a meatless alternative to traditional chicken noodle. Reminiscent of canned “no chicken noodle” soup but …
Spring Simmer Pot Recipe
Easy to make and highly adaptable, this spring simmer pot recipe will fill your home with the refreshing scents of spring. During the cold autumn and winter months, I love to make my own simmer …
Rebecca Frey is a freelance recipe developer, food writer, photographer, stylist, and pastry chef. She earned the Diplôme de Pâtisserie (French Pastry Techniques Diploma) from Le Cordon Bleu London in 2020 and an MSc in Culinary Innovation from Birkbeck, University of London in 2022, where she focused her dissertation research on Pennsylvania Dutch recipes. She also holds a Professional Chocolatier’s Certificate from Ecole Chocolat. Rebecca has developed recipes for websites including Serious Eats, The Spruce Eats, Wine Enthusiast, and others. Follow her on Instagram @bastecutfold.