Below is a writing portfolio featuring Rebecca’s recent freelance food writing, recipe development, and photography work. Click each image to read the full piece.

For food photography, please visit Rebecca’s photography portfolio.

(Image credits in linked article text)

Moravian Sugar Cake
Article & Recipe

Serious Eats
August 2024


Shoo Fly Pie
Article & Recipe

Serious Eats
August 2024


Red Beet Eggs
Article & Recipe

Serious Eats
July 2024


Quick Pickled Eggs
Article & Recipe

Serious Eats
July 2024


Chocolate Percentages
Article

The Chocolate Professor
July 2024


Pineapple Granita
Recipe & Photography

Vitacost.com
July 2024


Knickerbocker Glory
Article & Recipe

Serious Eats
June 2024


Corn Pudding
Article & Recipe

Serious Eats
June 2024


Peach Overnight Oats
Recipe & Photography

Vitacost.com
June 2024


Ruby Raspberry Truffles
Article, Recipe & Photography

The Chocolate Professor
June 2024


Fruit & Nut Bark
Article, Recipe & Photography

The Chocolate Professor
May 2024


Wreath Cookies
Recipe & Photography

Vitacost.com
May 2024


Grapefruit Bars
Recipe & Photography

Vitacost.com
April 2024


Spiked Hot Chocolate
Article

The Chocolate Professor
March 2024


Pistachio Pudding
Recipe & Photography

Vitacost.com
March 2024


Orange hot chocolate developed by Rebecca Frey

Gingerbread whoopie pies

Rebecca Frey's recipe development portfolio

Rebecca Frey's recipe development portfolio

Oatmeal Cookies
Recipe & Photography

Vitacost.com
September 2023


Rebecca Frey's recipe development portfolio

Rebecca Frey's recipe development portfolio

Frosé Truffles
Article, Recipe & Photography

Wine Enthusiast
June 2023


Funny Cake Pie
Article & Recipe

Serious Eats
August 2024


No Bake Coconut Brownies
Recipe & Photography

Vitacost.com
August 2024


Print (click to view in PDF format):

Rebecca Frey's recipe development portfolio: Whoopie pies for Edible Lehigh Valley

Rebecca Frey

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.

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