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Matt Lee

Matt Lee
Did you know?

As kids newly transplanted to Charleston, South Carolina, the Lees learned to toss shrimp nets with abandon alongside the neighborhood boys and to use chicken necks to lure blue crabs.

Matt Lee
Matt's Featured Recipe
Fried Green Tomatoes

Click here for recipe

 

Matt and Ted Lee, who call themselves the Lee Bros., are from Charleston, South Carolina, and, in the words of Chef Bobby Flay: “These guys can cook!” They have written two cookbooks about southern cooking that not only garnered rave reviews from the food press and many admirers in the food world, but explained how they learned “to cook southern without a southern grandmother.”

 

Their books are The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners, and The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor.

 

The brothers' first cookbook won two James Beard Awards, including Cookbook of the Year. The book also won two IACP awards, including the Julia Child Award. They are the youngest authors ever to take Cookbook of the Year. Their second book won the IACP Award for Best American Cookbook of 2010.

 

They are now at work on their third book, The Lee Bros. Charleson Kitchen. 

 

The brothers moved to Charleston from Manhattan when they were boys and although at first they felt adrift in their adopted environment, they soon warmed to the ways of the south, particularly enjoying the food.  When they left to attend colleges in the Northeast, they so missed the food that, upon graduation and finding themselves jobless and living in a tiny apartment in New York, they founded The Lee Bros. Boiled Peanuts Catalogue. The mail-order catalogue is for southern pantry staples such as stone-ground grits, fig preserves, and, of course, boiled peanuts. 

 

Ted and Matt soon attracted the attention of a travel magazine editor who asked them to drive around their home state and write about the food. All at once, they were food and travel journalists. They currently write food stories for Travel & Leisure, Food & Wine, and GQ magazines, as well as The New York Times Dining Section, Sunday Magazine and Book Review sections. They are wine columnists for Martha Stewart Living.

 

They also are commentators for Unique Eats on the Cooking Channel.

 

The Lee brothers’ website is mattleeandtedlee.com.

Latest Recipes

Simple Grits

(1 Votes)

Sunday Collards

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

(1 Votes)

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...

(1 Votes)

Boiled Peanuts

(1 Votes)

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...

(1 Votes)

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...

(1 Votes)

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...

(1 Votes)

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 ...

(1 Votes)

Shrimp Burger

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

(1 Votes)

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...

(1 Votes)

Sweet Pie Crust

This pie crust works well for all kinds of dessert pies. The trick to getting it to bake up nice and flaky is to chill all your ingredien...

(1 Votes)
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