About Matt and Ted Lee

Matt and 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 AppetitThe New York TimesFine Cooking, and Food & WineThe Lee Bros. Simple Fresh Southern is their first cookbook.

Shrimp with Three Dipping Sauces Recipe

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

  • Quick Glance
  • 30 M
  • 30 M
  • 5

Cornmeal Drop-Biscuit Peach Cobbler

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
  • 6

Mint Julep Panna Cotta

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
  • 4

Baked Country Ham

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
  • 3

Crispy Fried Okra

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
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