Category Archives: Food
Six Mile Cafe opens
New Six Mile Cafe owner and operator Brittney Elrod officially cut the ribbon at the restaurant’s grand opening at 2510 Walhalla Highway on Friday. The restaurant is open Tuesday through Sunday. For more information or to place a call-in order, call (864) 868-9317.
Slow-cooked pork makes the perfect meal for busy families
Slow cookers can help busy families enjoy homecooked meals without 
hurrying to get those meals on the table each night. A surefire hit for even the pickiest of eaters, the following recipe for “Braised Pork Buns with Quick Pickled Cucumbers & Bean Sprouts” from Michelle Dudash’s “Clean Eating for Busy Families” (Fair Winds
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Sweet treats from the east
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
I have a friend who introduced me to Charleston Chewies. I’d been 
eating them for some time at covered dish events before finding out what they’re called, and I must say they’re unforgettable.
All these desserts have place names, although I’m not sure they originated in the places whose names they bear.
Anyway, they’re all good, not too time-consuming to make and well
Bake amazing treats with egg whites
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
All four of this week’s desserts have something in common. There’s not 
a yolk among them.
Occasionally there’ll be a recipe that calls for egg yolks without the whites. For example, if you bake an egg custard pie, according to which recipe you choose to follow, it’s possible to have as many as a dozen egg whites left over. Don’t throw them away. There’s a recipe out there calling for the very thing you have extra of.
These four dessert recipes vary in difficulty and the time it takes to prepare. The lengthiest prep time will go into making the almond raspberry white layer cake. It really isn’t hard to do — just time-consuming, but worth the effort.
I hope you enjoy trying at least one of these. There’s always room for dessert.
Take advantage of versatile Vidalias
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
There’s only one place in the whole world that grows authentic Vidalia onions, and that’s Vidalia, Ga.
They have the perfect soil to produce this sweet, flavorful onion. The only drawback is the onions only come into the market once a year. And now is the time.
So, don’t let the grass grow under your feet. Buy some and use them as much as possible while they’re available. Even people who say they don’t like onions have been known to change their minds when they taste Vidalias.
I hope you’ll like them, too.
Chicken salad can be a springtime delight
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
One the ways I decide whether or not a new restaurant is any good is to sample their chicken salad. If the chicken salad is no good, chances are nothing else on the menu is either.
I don’t like chicken salad that’s cut up into huge chunks, unsalted or drowning in mayonnaise. It needs to have enough dressing in it to
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Lamb always a favorite at spring holiday dinner table
Versatile and flavorful, lamb is enjoyed across the globe and is especially popular come springtime holidays. Throughout the Middle East and parts of Eastern Europe, lamb has 
traditionally been enjoyed once the weather warms and the season of fertility renews.
Christians, who refer to Jesus Christ as the “Lamb of God” pay homage to the Easter miracle and often dine on lamb as part of their celebrations. Depending on how they interpret Jewish law, Jews may or may not include lamb at their traditional Passover seder.
Lamb is a tender and tasty meat that can be prepared in various ways. Lamb can be roasted, braised, stewed, broiled, and even grilled.
To prepare lamb well, it is extremely important to follow safety guidelines concerning food cross-contamination. Undercooked and raw meats may contain E. coli bacteria; therefore, lamb should not come in contact with other foods that will be
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Coming soon, new potatoes
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
It’s March, and new potatoes are soon going to be plentiful. It’s up to us to take advantage of them.
New potatoes are special. They have thin, delicate skins. When they’re first dug from the earth, the skins can come off when they’re washed.
For most of these recipes, we recommend using small new potatoes. Their unique flavor is slightly different from that of larger, older potatoes, and you only have the opportunity to experience that in spring.
If you have a good source for local produce, buy from there. If not, look around in your grocery store. Ideally, you can grow your own, but unless they’re already growing in your garden, it’s a little late to be thinking of that.
So hurry and get your potatoes. There’s nothing like them.
Fresh herbs kick it up a notch
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Cooking with fresh herbs makes such a difference in flavor.
In warm weather, I have access to herbs grown in the yard. It was a great discovery to learn I could buy a bay plant and keep it year-round by bringing it in during cold weather.
If you place a couple of bay leaves under a roasting hen or chicken breasts while they bake, the flavor is absorbed by the meat.
None of these recipes are difficult, and all will throw some fresh flavors into
Recipes stuffed full of goodness
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
There are times when the clock gets close to 6 p.m. I rack my 
brain for something different to cook for supper. We’ve all been there, and it’s an uncomfortable place to be.
So, at regular intervals, I force myself to try new recipes. Not all experiments in new food are successful, but the following four
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