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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.

  • gruyere popovers
    Recipe

    Gruyère Popovers

    Light, airy, and cheesy, these popovers achieve the impossible: They’re simultaneously rich and decadent, yet light as a feather. Serve them fresh from the oven at peak puffiness.

  • African peanut soup
    Magazine

    Soups With Soul

    These global classics are full of flavor and spice.

  • Curried Coconut Shrimp Soup
    Recipe

    Curried Shrimp and Coconut Soup

    Based on the Indian comfort dish chemmeen moilee shrimp from the southwestern state of Kerala, this soup is redolent of the exotic fragrances of the Malabar Coast.

  • Vietnamese Noodle Soup
    Recipe

    Bun Bo Hue

    While pho may grab the limelight, there’s much to love about the lesser-known bun bo hue. This robust and satisfying soup from the central Vietnamese city of Hue hits all the…

  • Sopa de Salchichon
    Recipe

    Sopa de Salchichon

    Popular in both Puerto Rico and the Dominican Republic, this rainy-day spicy salami and potato soup has almost as many variations as it does fans. I love mortadella in this…

  • African peanut soup
    Recipe

    Spicy West African Peanut Soup

    This hearty vegetarian soup boasts a rich, creamy broth highlighted by floral ginger, earthy peanuts, and spicy chiles.

  • scrambled egg tacos
    Recipe

    Scrambled Egg Tacos with Potato, Poblano, and Avocado

    While you can serve this dish for breakfast, it’s also satisfying enough for a springtime supper.

  • Cod Chowder
    Recipe

    Creamy Cod and Leek Chowder

    Fresh dill and cod take the place of parsley and clams, making this chowder taste deliciously different from the summer stalwart. For a soup so rich and satisfying, it comes…

  • Potato-Chip-Crusted Rack of Lamb
    Recipe

    Pine Nut and Potato-Chip-Crusted Rack of Lamb

    Lamb and potato chips may sound like worlds colliding, but the salty crunch of the chips makes an excellent coating for the deeply flavored meat. Serve this dish when you…

  • pomegranate chicken
    Sponsored Content

    Roast Chicken with Pomegranate Pan Sauce

    Pomegranate juice, molasses, and seeds bring sweet-tart flavor and festive color to this simple roast chicken. Roasted or mashed potatoes are a great accompaniment, but this would also be scrumptious…