Stories by Rosie Hawthorne

Rosie Hawthorne’s recipes: The beurre necessities

Plugrá is a European-style butter made in the United States. The name “Plugrá” is from the French, “plus gras,” meaning “more fat.” And that’s the difference between regular butter and European-style -- the fat content.

Oct 19

Rosie Hawthorne’s Recipes: Oh, the pastabilities

Imported Italian pasta is vastly superior to domestic pasta. One is able to cook the imported pasta to that perfect degree of toothy tenderness -- al dente. It swells considerably, meaning it will go farther.

Sep 11

Sit back and chill with some lighter fare for the beach

At some point, you need nourishment. Nothing heavy, mind you, but enough to keep you going throughout the day -- snack food that’s sustainable itself and that sustains you.

Jul 31

Glorious summer perfection: Peach recipes you’ll love

To celebrate the peach, I have a quartet of recipes for you – peach ice cream, a peach tart, peach syrup on waffles, and a peach crisp. Please enjoy the best summer has to offer.

Jul 26

Rosie Hawthorne’s recipes: And the beet goes on!

Have you ever heard anyone say, “Oh, can I have your beets?” I didn’t think so. But after eating this intense and earthy concoction, you might just find yourself saying it. Try this salad with my vinaigrette dressing.

Jun 29

Try some of these great recipes with great olive oil

Selecting an olive oil, like picking out a wine, can be a daunting task. I remember many times standing in front of the array of olive oils at a supermarket and really not knowing what I was looking at.

Jun 27

Rosie’s Hawthorne’s Recipes: The world is my scallop

If I had to pick a favorite seafood, it might just be scallops. They're sweet, tender, delicately flavored, and they're quite the versatile little bivalve. Scallops can be baked, poached, seared, broiled, fried, and ceviched.

May 29

Rose Hawthorne’s recipes: ‘Red beans and ricely yours’

Red beans and rice. Such a simple, basic dish. A dish with variations on a theme. And a dish with history. I love it when my food comes with a history lesson. When I think about red beans and rice, I think about New Orleans cooking.

Apr 26

A simple stuffing serves double duty

While I was playing around in the kitchen trying to use up the odds and ends that can accumulate in one’s refrigerator, I came up with a stuffing mixture for mushrooms, using sausage, fennel, onion, and green pepper.

Mar 12

Fennel experiment leads to an awesome shrimp dish

when we wanted a quick and special meal for a house guest who was visiting, we turned to shrimp and to Mr. Hawthorne's new favorite vegetable he recently discovered -- fennel.

Feb 27

Fun with fennel: Versatile vegetable is a full package

The fronds can be used in salads and slaws and the bulb can be eaten raw, or grilled, braised, steamed, roasted, caramelized, candied, stir-fried, baked, sautéed, or puréed and it can be used in sauces, soups, and stocks.

Jan 23


Here’s a decadent dessert for the Christmas holidays

This flourless chocolate cake topped with coffee mousse gives you the best of both words -- a dense fudge and intense chocolate experience, paired with an ethereal mousse flavored with coffee.

Dec 22