About Ronnie Fein

Ronnie Fein’s culinary journey began at age five, when her mother first involved her in cooking fried chicken. By her teenage years she was tackling complex recipes, and cooking became a lifelong passion.

After attending law school and working at two Wall Street firms — an experience she credits with sharpening her critical thinking and writing — Ronnie pivoted to food. She founded and taught at the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she deepened her study of ingredients, seasonings, cookware, and technique.

Food Writing

Her professional writing career began as a food columnist for The Stamford Shopper, a Connecticut Weekly publication. She went on to write for major publications including The Stamford Advocate, Greenwich Time, Newsday, The Jerusalem Post, Cook’s Illustrated, Consumer’s Digest Magazine, Connecticut Magazine, and many more.

Cookbooks

• Hip Kosher (2008)
• The Modern Kosher Kitchen (2014)
• The Complete Idiot’s Guide to Cooking Basics
• The Complete Idiot’s Guide to American Cooking
• Contributor to James Beard’s The New Cook’s Catalogue (anniversary edition)

Philosophy

Ronnie’s cooking approach emphasizes confidence, accessibility, and modernizing kosher cuisine within contemporary American food culture. Her recipes are designed for everyone who loves good, easy-to-cook, creative food — whether you’re an experienced cook or just getting started.