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 XXVIII

My favorite season. Moderation is the norm and we are able to enjoy the fruits from nature even in uncertain times. There are so many pleasant diversions now, particularly football. Television brings the games to the safe place of homes and tailgating is forever our celebration of things wonderful. These recipes and wines have built-in …

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Recipes From The Heart XXVII

Football season is in full throttle with one important change: most of us will be watching from the safety of home. But, that doesn’t mean we can’t entertain and enjoy a weekend with delicious, appropriate food, adventurous cocktails and daring wines. Garnish every dish with team colors. Arrange a decorative table showcasing a centerpiece adorned …

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Recipes From The Heart XXVI

These recipes are geared for tailgating. I’ve written and broadcast about this great, very American outdoor feast for decades, visiting college campuses throughout the South on gamedays. The memories of laughter, flavors and aromas are priceless. Sure, football is different for now, but what a welcome diversion. Fans are staying home, tailgating this season on …

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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 …

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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 …

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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 …

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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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