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Entries tagged with 'Lee Bros'

Sweet Benne Wafers

Serious Eats Emma Kobolakis 2 comments

Addictively chewy, slightly caramelized and full of toasted sesame flavor, these sweet 'benne' wafer cookies Lee Bros. Charleston Kitchen will disappear as fast as you can turn them out. More

Essentials: Cheese Straws

Serious Eats Robin Bellinger 2 comments

The main reason I don’t have parties very often is that I’m one of those compulsive people who allows planning to spin out of control. I end up with five times as much food as I need but still stressed... More

Essentials: Pork Tacos at Home

Serious Eats Robin Bellinger 5 comments

I’m a little nervous about putting this recipe before this crowd, which probably includes more people with dearly-held opinions about barbecue and tacos than I could find anywhere else. Me, I like pulled pork, but I’m from Texas, so that’s... More

Sneaky Collards

Serious Eats Jenn Smith 1 comment

Here's another option if you're throwing a meat-free Thanksgiving. These smoky greens from Matt Lee and Ted Lee's The Lee Bros. Southern Cookbook are "sneaky" because, while they taste rich enough to make you believe they have been simmered for... More

Cook the Book: Bird-Head Buttermilk Biscuits

Serious Eats Alaina Browne 2 comments

Is there anything better than a tearing apart a steaming hot biscuit, adding a pat of butter, and chomping down? Mmmm. Pure heaven. I love all kinds of biscuits, but some of my favorite come hot out of the oven... More

Cook the Book: Sorghum Pecan Pie

Serious Eats Alaina Browne 2 comments

Growing up, my sister always claimed to have room in her toes for anything sweet. I'm always wishing I had bigger toes (or at least a stomach to match my eyes) when it comes to dessert after a home-cooked Southern... More

Cook the Book: Crisp Fried Okra

Serious Eats Alaina Browne Post a comment

A note to okra haters: Even you will love fried okra. You won't find any of the slime often associated with the summertime vegetable, just fried mouth-poppin' goodness. I can't pass it up when I see it on a menu,... More

Cook the Book: Tuesday Fried Chicken

Serious Eats Alaina Browne 1 comment

My love for good fried chicken is deep and abiding. The skin has to be extra crispy, giving way to hot and juicy meat below, and don't forget your buttermilk biscuits on the side! I'm not in the habit of... More

Cook the Book: Pimento Cheese for Grilling

Serious Eats Alaina Browne 2 comments

Foodstuffs I took for granted growing up in North Carolina include but are not limited to: sweet tea, hush puppies, collard greens, chopped barbecue, and pimento cheese sandwiches. I've only recently learned via the Lee brothers and John T. Edge... More

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