Recipes from the Heart

From Doc Lawrence

Our own Doc Lawrence shares his favorite recipes.
"Every recipe has a story. Many are priceless memories. They connect us like music and great literature."

Recipes From The Heart 2021, No. 1

Ready for a little spice to combat January doldrums? Inspired by Jim O’Kon’s knowledge of Maya culture, chilis, hominy and vanilla bean seem quite appropriate. Hominy, Tomato and Chili Soup Ingredients: 1 teaspoon cumin seeds2 tablespoons olive oil1 cup finely chopped white onion1 large fresh Anaheim chili, stemmed, seeded, chopped (about 1/2 cup)2 large garlic …

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Recipes From The Heart XL

Hoppin’ John, a New Year’s dinner tradition in the South, is mainly associated with the Carolinas. Gullah or Low Country cuisine reflects the cooking of the Carolinas, especially the Sea islands (a cluster of islands stretching along the coasts of South Carolina and northern Georgia).  It’s a revered rich bean dish made of black-eyed peas …

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Recipes From The Heart XXXIX

Christmas in Georgia, like so much of the country, is a time for intimacy. Family, quiet gatherings, traditions observed like gifts, songs, remembrances and foods of the season. There are constants that we’ve preserved that when observed and enjoyed pay homage to earlier generations. These remind us through the magic of aromas, flavors and textures …

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Recipes From The Heart-XXXVIII

These are optimistic recipes, food that inspires celebration of family and friendships. Each bite and sip is a personal affirmation that each moment we’re together is sacred and should rightly be celebrated. Southern Baked Grits “This signature dish is simple Southern with a little finesse. The grits are baked in individual ramekins, then served with …

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Recipes From The Heart XXXVII

The table is set, anticipation and appetites run high and the room is filled with intoxicating aromas and the elixir of good cheer. We’re still warming up for the big feasts soon to come, taking a little time to revisit some favorite dishes in Charleston, SC, New Orleans and Lynchburg, Tennessee. And the wine this …

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Recipes From The Heart XXXVI

Lobster from Florida? They are remarkably delicious and while they aren’t as widely known and their Maine cousins, they lack nothing in flavor. Dickie Brennan’s New Orleans restaurants enjoy global acclaim. His steak recipe is elegant and appropriate for the holiday season. Finishing off with a heritage Kentucky Bourbon bread pudding is but a warm-up …

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Recipes From The Heart XXXV

We’ve combined some Old World standards with two American classics. Paella becomes a big hit on the Thanksgiving dinner table and this recipe is from the writings of Ernest Hemingway. Oyster dressing was a tradition during my baby days in Atlanta and the holidays would seem empty to me without it. Pecan Pie from that …

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Recipes From The Heart XXXIV

We began this series just before St. Patrick’s Day, inspired by the suspicion that we were entering a period of crisis and danger, believing that regular sharing of food and dining ideas would serve as a balm of sorts. During isolation and fear, we’ve become wiser and stronger. Nothing is taken for granted. Happiness is …

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Recipes From The Heart-XXXIV

Holiday decorations are already out and that’s a good thing. Every bit of extra cheer is welcome. These recipes and wines are precursors for the joys of those special moments on the way. Manhattan Clam Chowder Edie Markoff Ingredients: 1/4 cup finely chopped bacon or salt pork1 small onion, finely chopped (1/4 cup)2 cans (6.5 …

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