The Lee Bros. new cookbook takes an easy weeknight approach to Southern food
Get Fresh with Matt and Ted, by Stephanie Barna
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“Their last cookbook The Lee Bros. Southern Cookbook became a staple on the shelves of cooks from the South all the way up to the northern reaches of the country. They shared classics like summer squash casserole and shrimp and grits, and they made new crowd favorites with dishes like butterbean pâté.
In their latest cookbook, they tackle the easy, weeknight meal. “This one is more about how we cook in Charleston day to day,” says Ted. “Family-style stuff. More riffing on fun Southern ingredients than authentic Southern recipes.” ”
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