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 XVI

“There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.” James Beard. This week’s recipes are variations of Deep-South classics, particularly the cuisine of coastal South Carolinas, Georgia’s …

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Recipes From the Heart-America Loves Barbecue

There is one All-American food. Barbecue. It has different meanings depending on geography. In the Carolinas, barbecue is usually pork and is mopped with a vibrant vinegar-based sauce while cooking. Memphis is all about pork ribs and pulled pork cooked with a dry rub and served with a tangy vinegar-tomato sauce. In Georgia, the birthplace …

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Recipes from the Heart XIV

While gearing up for the July Fourth Celebration we selected these three recipes that will do wonders for sagging spirits as we continue to thoughtfully protect ourselves and others. One is from the bucolic Blue Ridge mountains, another from deep South Georgia and the finale from France incorporating those delicious in-season peaches. Hopefully, these bring …

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Recipes from the Heart XIII

These recipes honor the memory of my father. A child of the Great Depression and World War II, he was at heart a country boy even after he rose to lofty positions in banking and finance. His appreciation of good fresh food was remarkable and I’m forever grateful he passed this passion to his children. …

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Recipes from the Heart XII

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”  – Julia Child You’ll enjoy these three delightful dishes that go a long way in stimulating the spirit by satisfying the appetite. Bonus: a Rosé for those hot days. Silk Road Skirt Steak Sate Ingredients: 2 pounds top sirloin …

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Recipes from the Heart XI

The selections for this week represent a cross-section of culinary culture: a revered chef/restauranteur, a nationally-respected business professional and a bakery owner. I first visited LeRuth’s of New Orleans in the 80’s. More than fine dining, it was transformational evening, a glimpse of epicurean paradise where elegance, superb food, fine wines and unparalleled service were …

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Recipes from the Heart – X

This week showcases Southern classics featuring some seasonal ingredients, spiced up with a recipe from the high-energy kitchen of Nashville super-star Carrie Underwood. My friend, Louisiana’s legendary Chef John Folse, one of the influential pioneers of television cooking, contributes his remarkably delicious Shrimp and Grits. There’s more: Fried Green Tomatoes from Mary Mac’s Tea Room …

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Recipes from the Heart – IX

Bradley’s Country Store is a cultural treasure, an authentic survivor of Original Florida. Nestled in Moccasin Gap along an Live Oak and Spanish Moss canopied road, the profoundly charming store near Tallahassee is just six miles from the Georgia border. Operated by Jan Bradley Parker, known affectionately as “Miss Jan,” chefs, cooks, fans from faraway …

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Recipes from the Heart VIII

The warmth and joy of dining is reassuring anytime but during this crisis when we endure isolation and clamor a return to normalcy, it takes on added importance. In that spirit, may these recipes add some thrill to mealtime. Chef Pano Karatassos, Atlanta A pioneer of Atlanta’s prominent dining scene, Pano I. Karatassos is executive …

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