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.@theleebros

A mint julep panna cotta in a blue bowl, garnished with mint sprigs and a silver spoon scooping it.

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.

A baked country ham on an oval platter with a knife resting beside it.

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.

Paper cone with crispy fried okra bites spilling out on top a wooden board

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.