The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

by Matt Lee, Ted Lee




From the James Beard award-winning duo behind The Lee Bros. Boiled Peanut Catalogue comes the ground-breaking cookbook for new Southern cooking, featuring nearly 100 recipes.

South Carolina-bred brothers, Matt and Ted Lee were raised on long-simmered greens, slow-smoked meats, and deep-fried everything. But after years of traveling as journalists and with farm fresh foods more available than ever, Matt and Ted have combined the old with the new, infusing family recipes with bright flavors. Using crisp produce, lighter cooking methods, and surprising combinations, these are recipes to make any night of the week.

Product Details

ISBN-13: 9780307453594
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 11/03/2009
Pages: 255
Product dimensions: 7.74(w) x 9.80(h) x 0.86(d)

About the Author

Matt Lee and Ted Lee, founders of The Lee Bros. Boiled Peanuts Catalogue, a mail-order source for Southern pantry staples, grew up in Charleston, South Carolina. They are the authors of The Lee Bros. Southern Cookbook, which won the James Beard Award for Cookbook of the Year in 2007, and The Lee Bros. Simple Fresh Southern, which won the IACP award for Best American Cookbook in 2011. They are contributing editors for Travel + Leisure and contributors on Cooking Channel’s Unique Eats.

Read an Excerpt

Lemon-Glazed Sweet Potatoes

Preparation time: 5 minutes

Cooking time: 50 minutes

- 2 pounds sweet potatoes (about 3 medium potatoes)
- 1 tablespoon unsalted butter
- 2 tablespoons dark brown sugar
- 1/2 cup fresh lemon juice (from about 3 lemons)
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt

Heat the oven to 325°F.

Peel the sweet potatoes and cut them into 1-inch-thick slices. Grease a 9-x-13-inch baking dish with the butter. Arrange the sweet potato disks in a single layer in the pan. Mix the brown sugar, lemon juice, cinnamon, and salt in a small bowl, and pour the glaze mixture evenly over the potatoes.

Cover the baking dish with aluminum foil, and bake until the potatoes are fork-tender, about 45 minutes. Remove the foil and cook for about 5 more minutes, until the glaze has thickened and become syrupy. Serve immediately. (The glazed sweet potatoes can be cooked in advance, stored in the refrigerator, and reheated in a warm oven.)

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