Ronnie Fein

Ronnie Fein gave up a fast-track, high-pay job as an associate at a major Wall Street law firm to become a freelance food and lifestyle writer. Over the years she has written for the food sections of daily newspapers including Newsday, The Connecticut Post, Stamford Advocate and Greenwich Time, and for numerous publications including the New Jewish Voice, Connecticut Bride, Connecticut Magazine, Jewish Woman Magazine, Westport and Greenwich Magazines, Consumer’s Digest, New Canaan Advertiser and others. She writes for on-line sites including The Jewish Week and JoyOfKosher. Ronnie is also author of four cookbooks: The Complete Idiot’s Guide to Cooking Basics, The Complete Idiot’s Guide to American Cooking, Hip Kosher, and The Modern Kosher Kitchen. She was also a contributing editor to The New Cook’s Catalogue, the 25th anniversary edition of the James Beard original.


Articles by Ronnie Fein

How Horseradish Became a Passover Staple

The history of this spicy holiday condiment.

How to Make Perfect Roast Chicken, According to an Expert Bubbe

A brief history of roast chicken and how to cook it perfectly every time.

7 Tips For Stuffed Cabbage That Tastes Just Like Bubbe’s

Make the best stuffed cabbage ever using these expert tips.

How Coffee Became Kosher for Passover

The interesting history of coffee and Passover in America.

Your New Favorite Jewish Retro Schmear

A delicious and easy appetizer for entertaining.

Apple Pie Kugel Recipe

Classic apple kugel that tastes almost like a perfect autumn pie.

Easiest Appetizer Ever: Bagel Chips and Lox

Because some of the best noshes are the easiest.

Kichels Recipe: Jewish Bow Tie Cookies

An old-world treat of fried dough topped with powdered sugar.