By Rosie Hawthorne | Outer Banks Voice

Ahhhh…  Ahi.

And tuna poke bowls.

A poke bowl is a traditional Hawaiian dish that traces its roots back to the earliest Polynesian settlers.  Originally, poke consisted of freshly caught reef fish which were cut into cubes and seasoned with simple, available ingredients – sea salt, seaweed, algae, and Hawaiian kukui, or candlenuts.  The word “poke” means “to slice” or “to cut,” referring to the preparation of the fish.  As fishing became more advanced in the Pacific and the fleets ventured into deep waters, the predominant fish used for poke became tuna.

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By Rosie Hawthorne | Outer Banks Voice
In the summertime, I’m looking for light and refreshing meals. And my piquantly perfect pasta salad fits that bill impeccably. Each bite has a different texture and flavor – from soft and creamy to crunchy and crisp, and from salty and tangy to acidic and herbally delicious. And it’s all garden fresh!

By Rosie Hawthorne | Outer Banks Voice
Callinectus sapidus, or “beautiful savory swimmer,” is in season now. That would be the blue crab to you and me.  And I’m taking full advantage of this delectable crustacean. A couple months ago, I wrote about the soft shells; this month I’m turning my attention towards the hard shells.  I’ll be making a basic crabmeat dip and offering a few tangents for you to explore for an array of tantalizing appetizers. In addition, I have another crabmeat mixture which will go into fried crab balls.

By Rosie Hawthorne | Outer Banks Voice
Shrimp is on the menu today.  I call this particular dish my yin and yang shrimp because of the balance and harmony of its individual elements. 

Kill Devil Grill Takes Top Honors as 41 Restaurants Celebrate Coastal Culinary Tradition Across the Outer Banks
The Outer Banks Visitors Bureau is pleased to announce the winners of the 4th Annual Outer Banks National Soft-Shell Week, held May 11–16, 2026. “

By Rosie Hawthorne | Outer Banks Voice

By Rosie Hawthorne | Outer Banks Voice
I love my Saturday afternoons.  It’s the weekend, my work is done, and it’s time to reward myself, so I want to fix an enjoyable meal.  I want a meal that’s EASY, simple, fairly quick, straightforward, down to earth, and just plain delicious.  And I have one –marinated and seared tuna with a reduced and butter-enriched sauce, served with a fragrant rice infused with orange flavor.  For accompaniments, I have stir-fried vegetables and fried, egg roll strips with sesame seeds.