Stories by Rosie Hawthorne
Jan 1
Dec 12
Sometimes one can find treasure in the unlikeliest of places. A fortuitous stroke of serendipity led me to find a virtual treasure trove of discarded cookbooks at my local recycling center. One of the books I found was The Food and Drink of Mexico. Full story
Nov 4
By Rosie Hawthorne My tuna connection has done a wonderful job supplying me with fillets and it’s quite comforting to know my meals have been swimming just a few hours before gracing my table. It’s been a fun challenge to come up with different ways to prepare this wonderful fish. Today, I’m marinating inch+-thick tuna steaks, then searing the outside, giving it a lovely caramelized glaze and leaving the inside deliciously rare, almost butter-like. Full story
Oct 8
By Rosie Hawthorne | Outer Banks Voice My tuna connection has been keeping me well-supplied with some lovely tuna fillets this season. And just to keep it interesting, I’ve been coming up with all sorts of preparations for this wonderful fish. Today’s tuna dish is “Herbalicious Tuna.” It’s seared and sliced tuna steaks accented with a fresh herbal condiment – my variation on gremolata and chimichurri sauces. Full story
Sep 12
Summer meals should be fresh and light and that’s just what I’m offering. My fish is as fresh as it comes, straight from ocean to table, my green bean salad, because we all need a little green on the plate, is a summery delight, and I’m using peaches - the queen of summertime fruits - from start to finish. I have a peach purée to serve alongside my fish entrée - either seared sea bass or fried tilefish. Dessert is an all-time summer favorites - peach pie. And don’t forget the homemade peach ice cream! Full story
Aug 12
By Rosie Hawthorne | Outer Banks Voice When you’re gifted a whole tuna loin, what do you do? You get creative. And this unconventional tuna “salad” is just one of several preparations I came up with. Full story
Jul 13
I’m taking a childhood favorite and putting a Rosie-spin on it. I’m making an adult version of macaroni and cheese with grown-up flavors. Full story
Jun 25
By Rosie Hawthorne | Outer Banks Voice Never underestimate the importance of a good side dish. Full story
May 19
I’m going with an American favorite this month – fried chicken. But not fried breasts or thighs, since because of their size, they can be difficult to cook evenly. I’m using the… Full story
Apr 2
Mar 10
Feb 3