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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.

  • 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…

  • Aperitif book
    Product

    Book Review: Aperitif

    Aperitif: Cocktail Hour The French Way by Rebekah Peppler (Clarkson Potter, $18.99) Handsomely photographed and thoughtfully laid out with a how-to section, an aperitif primer, and a chapter on equipping your…

  • Asparagus Frittata
    Recipe

    Asparagus Frittata with Prosciutto and Caramelized Onions

    This colorful frittata makes a perfect brunch entrée, especially when paired with Radish, Celery & Frisée Salad. A little baking soda added to the onions helps them to brown faster.

  • Frisee, Radish, and Celery Salad
    Recipe

    Radish, Celery, and Frisée Salad with Lemon-Cumin Vinaigrette

    This light, refreshing salad pairs perfectly with frittatas for breakfast or brunch, and rich stews or braises for dinner.

  • Avocado Toast
    Recipe

    Avocado Toasts with Chipotle Butter, Black Beans, and Tomato

    For a spicier, more filling take on conventional avocado toast, layer avocado with chile butter, refried beans, and tomato. Serve eggs alongside or on top.

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