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Showing only recipes by “Ted Lee.”

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Simple Grits

1.    Pour the milk and water into a 2-quart saucepan, cover, and turn the head to medium-high. When the milk mixture boils (about 5 minu...

by Matt Lee and Ted Lee


Sunday Collards

Not even blueberries have more antioxidants – those mysterious anti-aging enzymes – than cruciferous greens like collards. And it’s a goo...

by Matt Lee and Ted Lee


Fried Green Tomatoes

Green Tomatoes, which are simply unripe tomatoes, have a tart, brisk flavor and apple-like crunch that brightens up salsas and makes a ma...

by Matt Lee and Ted Lee


Boiled Peanuts

If you are pressed for time, the soaking step is not essential, but it reduces the cooking time by a couple of hours and helps ensure tha...

by Matt Lee and Ted Lee


Crispy Corn Bread

Fine with me if someone puts a half teaspoon of sugar in her corn bread. As long as she calls it “cake,” not "corn bread.” —Ronni Lundy S...

by Matt Lee and Ted Lee


Lee Bros. Shrimp Boil

A shrimp boil is a spice blend that combines with water to make an instantly spicy and aromatic broth, a perfect medium for boiling all s...

by Matt Lee and Ted Lee


Pepper Vinegar

We always bring a cruet of pepper vinegar to the table along with the salt and pepper. It’s a great hot sauce to shake on everything from...

by Matt Lee and Ted Lee


Crispy Fried Okra

Fried okra is a dynamite side dish for all sorts of entrèes. But it’s as addictive as popcorn, so we often pass it during cocktail hours ...

by Matt Lee and Ted Lee


Shrimp Burger

In shrimping towns such as Thunderbolt, Georgia, McClellanville, South Carolina, and Morehead City, North Carolina, you can find shrimp b...

by Matt Lee and Ted Lee

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Sweet Potato Buttermilk Pie

This is a Lee Bros, original, born of our boredom with conventional sweet potato pies, which we find often to be leaden and dull. (One no...

by Matt Lee and Ted Lee

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