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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.

  • Tomato Sangrita
    Recipe

    Tomato, Blood Orange, and Mango Sangrita

    Sangrita is a traditional concoction of spiced tomato and fruit juices served as a chaser to a shot of straight tequila. Start with the smaller amount of habanero, and add…

  • Mayan mezcalita
    Recipe

    Mayan Mezcalita

    The longer this cocktail sits, the more flavor it will have. Since you pour it over ice, you can make it hours ahead.

  • guava martini
    Recipe

    Guava Martini

    Look for pink guava juice to ensure that your martini has a lovely rosy glow.

  • Recipe

    Chile Chico

    The serrano chiles in the simple syrup kick this chico up a notch or two.

  • Recipe

    Nuevo Negroni

    White rum in place of gin and a splash of sparkling rosé adds bubbly fun to this bittersweet classic.

  • cucumber-basil margherita
    Recipe

    Cucumber-Basil Margherita

    A refreshing cucumber and basil simple syrup makes this margarita a go-to cocktail to enjoy with your favorite spicy Mexican dish. The recipe is easily doubled.

  • green salad with oranges
    Recipe

    Greens with Oranges and Sesame-Ginger Dressing

    This simple green salad gets jazzed up with bright citrus and and addictive tangy sesame-ginger dressing.

  • quick beef stew
    Recipe

    Quick Beef Stew with Red Wine and Rosemary

    Long-cooked stews coax flavor from tough cuts of meat but require time. This weeknight-friendly dish features rib-eye, which adds deep flavor after only a short time in the stew pot.…

  • bucatini with wild mushrooms and peas
    Recipe

    Bucatini with Peas, Wild Mushrooms, and Creamy Tarragon Sauce

    Morel mushrooms are a sure sign of spring. There’s no substitute for their nutty flavor and delicate, crisp texture. If you can’t find them fresh, look for dried morels.

  • Recipe

    Mustard-Glazed Roasted Broccoli Romanesco

    The nutty notes of this otherwise mild vegetable are accentuated by the spicy flavors in the mustard glaze.