Siblings Matt and Ted grew up in Charleston, South Carolina. When they left to attend colleges in the Northeast, they so missed the foods of their hometown that they founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order catalogue for Southern pantry staples like stone-ground grits, fig preserves, and, of course, boiled peanuts.
When an editor of a travel magazine asked them to write a story about road-tripping their home state in search of great food, they embarked on a second career as food and travel journalists. They currently write for Travel + Leisure, Food & Wine, GQ, The New York Times and Martha Stewart Living.
Knockout Dishes with Down-Home Flavor
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A father’s legacy
The vegetarian-cooking pioneer
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Good on everything