Category Archives: Food
Grits — a staple in southern kitchens
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Grits are right at the top of the comfort-food list.
We depend on grits to get us through early mornings, dusky evenings and every kind of weather. They warm the heart just when it’s needed.
Who can forget the wonderful dishes that require the accompaniment of grits? Where would we be without grits when
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Steaks grilled right are never wrong
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Almost everybody grills steak. And there are a few basic rules to apply to all steak grilling projects.
Never put a steak on a cold grill. Get the grill hot before starting. Leave the
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Raise the bar with bar cookies
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
One of the nicest things about making bar cookies is the ease of the process. 
There’s no rolling or cutting, no dropping by the tablespoon. You mix it up and bake, then cut them into bars. And they are really good.
Now, I like all of these particular recipes. Some are richer than others, but as we all know, cookies are sweet. Probably the richest of these recipes — that means laden with the most calories — is the salty
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Pear recipes are light and mellow
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
The most important thing to remember about pears is to allow them to ripen before using.
Most of the pears in grocery stores are not ripe, but if left out of the refrigerator for a couple of days at home, they will ripen beautifully.
If you have access to a pear tree, you’ll know to pick the pears just before
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Fill the tin with cookie thins
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
T
here’s a special kind of cookie that is light, crisp and wafer-like in texture. Most of these cookies are referred to as “thins.”
They’re considered a lighter kind of snack cookie, but if you eat enough of them — and they can be addictive — you
Tomatoes: Great any way you slice them
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
A few years ago I ate lunch at a restaurant near Travelers Rest called The Hungry 
Drover that featured an absolutely delicious tomato pie.
I’ve eaten quiches in the past with sun-dried tomatoes, onion and bacon, but this pie is not in the quiche category.
The tomato pie recipe featured this week didn’t come from the restaurant, but it is very good
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May your summer be peachy keen
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
If you like, you can serve a meal that’s a peach extravaganza with peach salsa, pork chops with peach sauce and a
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Go lemon all the way
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Years ago, I bought a lemon-filled cupcake at a bakery in Pendleton and fell in love with it.
Although I scoured my cookbook collection, I couldn’t find a recipe for it at the time, (this was
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Packed with flavor
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Asparagus are not just good, they’re good for you. They have vitamin E, K and folic acid and are credited with helping as a conductor of insulin in the body.
They’re a fibrous vegetable, and a serving can fill you up. These are all good reasons to eat
Seafood dishes, plain and fancy
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
I want to thank chef Russell Baratz, who served the crab dip featured below at a buffet on the grounds of Arlington House, located in Arlington National Cemetery across the Potomac River from Washington, D.C.
It was the best crab dip I’ve ever eaten, and it didn’t last long. He was gracious enough to share it with me, and I hope you all enjoy it.
The other dishes are simple, easy and delicious and are all family favorites. We usually have them on beach vacations and any other time we can get fresh seafood.
