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 No. 34

It’s Stone Crab Season! Stone Crabs, the perfect ready-to-eat seafood, are in season through mid-May. Most are caught in Florida waters, but they are harvested along the Gulf and South Atlantic coasts. Only the claws, which regenerate, can be harvested and egg-bearing females are illegal to keep. I can get...

Recipes From The Heart No. 33

BACK TO THE JACK Barbecue teams from coast to coast returned to the Jack Daniel Distillery, the hallowed groud of American whiskey, to smoke, season and sear for the 32nd Annual Jack Daniel’s World Championship Invitational Barbecue. The event held in historic Lynchburg, Tennessee is a wildly popular family-friendly festival....

Recipes From The Heart No. 32

Autumn dining suggests more red wines. The weather is gentle and almost instinctively, the preferred cuisine features heartier dishes. Perhaps some of this is in anticipation of the approaching holiday season when celebratory feasts are important components of ritual and tradition. These are delicious main courses, some could say they...

Recipes From The Heart No. 31

Labor Day Weekend, Football & Great Food Labor Day weekend traditionally suggests that summer is winding down, albeit reluctantly. It’s also the first weekend of college football’s kickoff, with big games literally everywhere. I live among good people whose loyalties are different than mine. Quite naturally, they align with Georgia,...

Recipes From The Heart No. 30

Tailgating Time 2021 The late Frank Spence was one of the most gifted raconteurs I ever had the pleasure to know. The ebullient Nashville native, deeply Irish-American, became a familiar face in professional sports with lofty positions as a front office executive with the Atlanta Braves and the NFL’s Atlanta...

Recipes From the Heart No. 29

Down South, the weather will remain hot for many more weeks. Food choices work best when balanced with the season. The excitement of autumn with harvest festivals and tailgating looms near the horizon, but for now, the lazy days of summer call for fresh seafood and chilled drinks. Really good...

Recipes From The Heart No. 28

Happy Birthday, Julia! A Remembrance from Julia's Birthday Celebration. Born August 15 in Pasadena, Julia Child lived up to her 6-foot-2 stature. The chef, author and television personality was a towering presence of American gastronomy during the 1960s, ’70s, ’80s, and beyond with a signature style that was both exuberant...

Recipes From The Heart No. 27

It’s tomato season and that thought stimulates memories of baby days when I would ride my bike to then unpolluted nearby streams like Peachtree Creek, find a good place under the railroad trestle near Emory University, fish for bream, perch and occasional bass, rewarded with a lunch my mother packed...

Recipes From The Heart No. 26

DOG DAYS DINING The intrigue, charm and folklore of the 40-day period during the summer known as “dog days” continues. Rooted in ancient Greek and Roman history, the centuries have contributed much to the lore. Dog days, a time of extreme heat, happened when Sirius, the Dog Star, rose just...
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