Shrimp and longnecks. There’s little else a summer shindig requires, except perhaps these three eminently easy dips.
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.