From Matt Lee and Ted Lee, the New York Times food writers who defended lard and demystified gumbo, comes a collection of exceptional Southern recipes for everyday cooks. The Lee Bros. Southern Cookbook tells the story of the brothers’ culinary coming-of-age in Charleston, of how they triumphed over their Northern roots and learned to cook Southern without a Southern grandmother.
Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers’ resourceful cooking style — simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin’ John, and Buttermilk-Sweet Potato Pie — that usher Southern cooking into the twenty-first century without losing sight of its roots.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything