Shrimp and longnecks. There’s little else a summer shindig requires, except perhaps these three eminently easy dips.
About Matt Lee | Ted Lee
Matt and Ted Lee were raised in Charleston, SC, on long-simmered greens, slow-smoked meats, and deep-fried everything. When they left to attend college in the Northeast, they so missed the foods of their hometown that they founded The Lee Bros. Boiled Peanuts Catalogue, a catalogue selling southern pantry staples. They're currently contributing editors at Travel + Leisure and also frequently write food stories for Bon Appetit, The New York Times, Fine Cooking, and Food & Wine. The Lee Bros. Simple Fresh Southern is their first cookbook. Follow Matt Lee | Ted Lee on Google+.
Cornmeal Drop-Biscuit Peach Cobbler
Jun 28, 2010 by
Ah, summer. Ah, cobbler. Those two sentiments are sort of one in the same, don’t you agree, seeing as each is easy, effortless, and always enticing?
- Quick Glance
- 15 M
- 1 H
- 12
Mint Julep Panna Cotta
Apr 27, 2010 by
This mint julep panna cotta has all the minty essence of the classic cocktail but in a creamy dessert. A Kentucky Derby must.
- Quick Glance
- 30 M
- 2 H, 30 M
- 6
Baked Country Ham
Dec 19, 2009 by
One of the South’s greatest achievements, baked country ham takes its salty sweet smack from a glaze of mustard, vinegar, and cloves.
- Quick Glance
- 15 M
- 3 H, 15 M
- 1
Crispy Fried Okra
Aug 09, 2006 by
A Southern staple at both cocktail parties and the dinner table. One taste of these crisp, hotly seasoned little lovelies and you’ll understand.
- Quick Glance
- 30 M
- 30 M
- 0