'the lee bros. charleston kitchen' on Serious Eats

The Hugo Cocktail from 'The Lee Bros. Charleston Kitchen'

Inspired by and named for the infamous hurricane that wrecked the Carolina coast in 1989, Matt and Ted Lee's Hugo cocktail is just as fierce as its namesake. At its core, the beverage is a riff on a Dark and Stormy, but it uses a serious dose of fresh ginger juice instead of the soda. The juice (plus the rum, of course) is strong enough to distract the drinker from any storm heading inland. More

The Hugo Cocktail from 'The Lee Bros. Charleston Kitchen'

Inspired by and named for the infamous hurricane that wrecked the Carolina coast in 1989, Matt and Ted Lee's Hugo cocktail is just as fierce as its namesake. At its core, the beverage is a riff on a Dark and Stormy, but it uses a serious dose of fresh ginger juice instead of the soda. The juice (plus the rum, of course) is strong enough to distract the drinker from any storm heading inland. More

Shrimp and Grits from 'The Lee Bros. Charleston Kitchen'

A seamless union of land and sea, shrimp and grits just may be the perfect example of lowcountry cuisine. Briny shrimp tossed in butter, cream, or tomato-y gravy are a graceful foil to sweet, earthy grits. The dish itself has been around at least since the early 20th century and as such has spawned many variations. Some are totally bare-bones, containing only shrimp, butter, and grits, while others include bacon, tomatoes, and spice. Matt and Ted Lee's version in The Lee Bros. Charleston Kitchen is more akin the latter. More

Shrimp and Grits from 'The Lee Bros. Charleston Kitchen'

A seamless union of land and sea, shrimp and grits just may be the perfect example of lowcountry cuisine. Briny shrimp tossed in butter, cream, or tomato-y gravy are a graceful foil to sweet, earthy grits. The dish itself has been around at least since the early 20th century and as such has spawned many variations. Some are totally bare-bones, containing only shrimp, butter, and grits, while others include bacon, tomatoes, and spice. Matt and Ted Lee's version in The Lee Bros. Charleston Kitchen is more akin the latter. More

Butter Beans with Butter, Mint, and Lime from 'The Lee Bros. Charleston Kitchen'

There are few dishes more evocative of Southern simplicity than a bowl of fresh beans with butter. Matt and Ted Lee's recipe for butter beans in their new cookbook, The Lee Bros. Charleston Kitchen, is no exception. Their version dresses up the humble bean just a bit with butter (of course) and bright lime juice and mint for a taste that it at once butter-rich and herbaceously refreshing. Even with these accouterments, the process couldn't be easier--simmer the beans until warm and tender, toss with tiny butter pieces until melted, and dress with juice, zest, and herbs. More

Matt's Four-Pepper Collards from 'The Lee Bros. Charleston Kitchen'

The four-pepper collards in Matt and Ted Lee's new cookbook, The Lee Bros. Charleston Kitchen, was inspired by the peppery taste of the plant's budding tips. A plethora of greens are stewed with a piquant mix of red jalapeño, poblano, smoked paprika, and a generous grind of pepper. Cooked for the better part of an hour, the greens develop a supple, tender texture with a pleasant undercurrent of heat. More

Henry's Cheese Spread from 'The Lee Bros. Charleston Kitchen'

The ingredient list for Matt and Ted Lee's cheese spread reads almost like a 2nd grader's cafeteria prank. Cheese, ketchup, worcestershire, horseradish, Tabasco, and beer—how could that taste good? Yet this recipe, from their new cookbook The Lee Bros. Charleston Kitchen, is one of those magical recipes that just works. The balance of tart, spicy, sweet, and malty is totally on point, making for a dip so multilayered that it's impossible to stop eating. More

Henry's Cheese Spread from 'The Lee Bros. Charleston Kitchen'

The ingredient list for Matt and Ted Lee's cheese spread reads almost like a 2nd grader's cafeteria prank. Cheese, ketchup, worcestershire, horseradish, Tabasco, and beer—how could that taste good? Yet this recipe, from their new cookbook The Lee Bros. Charleston Kitchen, is one of those magical recipes that just works. The balance of tart, spicy, sweet, and malty is totally on point, making for a dip so multilayered that it's impossible to stop eating. More

Cook the Book: 'The Lee Bros. Charleston Kitchen'

As a cook with strong South Carolina heritage, I was immediately drawn to Matt and Ted Lee's new cookbook, The Lee Bros. Charleston Kitchen. Their book, much like the cuisine that it covers, has an elegant simplicity and a definitive sense of place. When reading their recipes, I could almost hear my grand-relatives speaking to me in their long, soft Southern drawl; it transported me back to hot summertime family reunions on James Island. More

Bake the Book: Sweet Benne Wafers

There are several varieties of benne wafers in existence; some sweet, some savory, some a mix of both. These wafers, from The Lee Bros. Charleston Kitchen are on the sweet side, all the way to caramel. With an addictively crunchy-chewy texture, and full of toasted sesame flavor, these little darlings will disappear as fast as you can turn them out. More

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