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."

Recipe From The Heart XXII

Louisville’s Brown Hotel is one of North America’s treasures,  a showcase of breathtaking turn-of-the-century architecture. It’s the birthplace of  the world-famous Hot Brown, Chef Fred Schmidt’s open-faced turkey sandwich with bacon and a delicate Mornay sauce. We drop in Key Largo’s Fish House Encore Restaurant for Conch Chowder, while enjoying the breathtaking view from the …

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Recipes From The Heart XXI

It’s the time called Dog Days, a reference to Sirius, the Dog Star, which beginning a couple of weeks ago, started rising in the sky just before daybreak. The ancients believed the Dog Star ushered in bad luck, drought and madness. Some say cuts are slower to heal. It’s a good time to relax, avoid …

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Recipes From The Heart XX

We’re deep into the fabled Dog Days of Summer. Nature almost mysteriously slows things down, allowing fruits and vegetable to ripen before the harvest and autumn’s glory. Tomatoes taste best now. I have a bowl in the kitchen loaded with wonderful Cherokee Purple’s from Grainger, Tennessee. The distinguished North Carolina journalist Lynn Brandon has roots …

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Recipes From The Heart XIX

These dishes almost beg for a patio feast or a picnic in the park. They represent tradition, invention and, of course, flavor. Chef Edna Lewis prepared her legendary fried chicken without shortcuts. Each bite affirms the power of freshness and originality. Florida native Art Smith continues to showcase the best of the Sunshine State with …

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Recipes From The Heart-XVIII

Few activities bring more comfort during our ongoing health crisis than preparing good food for dining enjoyment. These recipes are from American legends. They will bring a smile and are almost guaranteed to stimulate conversation and compliments. Hemingway’s Favorite Hamburger July 21 is the birthday of Ernest Hemingway, a bigger than life legend who embraced …

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Recipes From The Heart XVII

Internationally acclaimed Chef Thomas Keller observed that “a recipe has no soul. When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.” These are …

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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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