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 XXV
Tailgating is different this year. For the first time since our 1984 Tailgating debut, we’re doing it virtually. Gathered in backyards and patios, football games will be enjoyed while we celebrate the glorious season with food and great beverages. We’ve included Sangria, a spectacular sparkling wine, an original margarita and a heritage Florida Bloody Mary …
Recipes From The Heart XXIV
September gently introduces transition. The seasons ever-so-gradually change, shadows are longer, days get shorter. The growing season will end soon, launching the harvest celebrations beginning sometime around the autumn equinox. We celebrate the bounty and glory nature provides with a generous sharing of good food. This week, recipes for gumbo, eggplant parmesan and blueberry cobbler …
Recipes From The Heart XXIII
The summer is entering its final stages and I find myself drawn to memories of food with origins beyond our borders. My introduction to Cuban cuisine was Garcia’s, a fabulous Tallahassee restaurant near the FSU campus. For a very naive 17 year-old freshman, Black Bean Soup with rice and hot Cuban bread became a weekly …
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 …
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 …
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 …
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 …
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 …
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 …
