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Ronne Day

Ronne Day is a food editor, recipe developer and stylist. She has her MFA from New York University and is a graduate of the International Culinary Center. In 2000, she was awarded a Guggenheim Fellowship in Photography. She authors features and departments and styles the food for Fine Cooking magazine. Her recipes have appeared on the covers of Fine Cooking as well as numerous Special Interest Publications. Ronne lives in Connecticut.

  • Recipe

    Garlicky Lemon-Thyme-Marinated Lamb Chops

    This bright marinade is always a sure-fire hit (besides lamb, it's great on chicken, swordfish, and potatoes). The chops are delicious served with some pita bread and grilled eggplant.

  • Recipe

    Korean-Style Burgers

    This burger gets loads of flavor from both what’s in it (kimchi, soy sauce, and ginger) and what’s on it: crisp, sweet-and-sour cucumbers and a slaw-sauce hybrid that gets a…

  • Recipe

    Pasta with Sausage, Radicchio, and Green Olives

    Cocktail olives give this pasta welcome bursts of sweet and briny flavor that perfectly balance the subtle bitterness of the radicchio.

  • Sponsored Content

    Margarita-Marinated Strip Steak

    The margarita-inspired marinade for this grilled steak does double-duty; after infusing the steak with flavor, it's boiled down to a rich sauce. You can serve the steak sliced with the…

  • Magazine

    Small Birds, Big Flavors

    A tiny size means less grill time for tender, juicy results, while an easy rub, glaze, and butter jack up flavor.

  • Recipe

    Grilled Poussin with Shallot-Balsamic Butter

    Wonderfully aromatic, this French-inspired dish will make you say ooh la la. A poussin is a young, tender chicken that weighs about 1-1/4 lb. If you can't find them, you…

  • Recipe

    Gingery Grilled Quail

    With ground ginger in the seasoning rub and fresh ginger in the glaze and butter, this bird really earns its title. The bold Asian-influenced flavor pairs especially well with the rich…

  • Recipe

    Greek-Inspired Grilled Cornish Game Hens

    Oregano, lemon, garlic, and red wine give these grilled birds a sun-kissed Mediterranean flavor.

  • Recipe

    Avocado Tartine with Sweet Onions and Roasted Red Peppers

    With its colorful layers, this open-face sandwich is almost too pretty to eat. Don’t let that stop you, though; grab a knife and fork (it’s a little messy to pick…

  • Recipe

    Avocado, Cucumber, and Poblano Gazpacho

    Avocado gives this refreshing cold soup a silky smooth texture. For best results, make it a few hours before serving to give it time to chill. Crisp homemade tortilla strips…