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The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt Lee and Ted Lee

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Notes about this book

Notes about Recipes in this book

  • Roasted parsnips with mint

    • tsusan on October 22, 2009

      prep time doesn't account for chopping parsnips (interminable). Cook time more like 40 in half-sheet pan, but awesome flavor.

  • Braised carrots with tarragon and lime

    • tsusan on October 21, 2009

      needed extra wine, steamed away too fast. Texture good. lime-tarragon relieved one-dimensionality of sweet carrots

  • Gran's flank steak

    • tsusan on October 22, 2009

      came out great. bourbon soy marinade has a cool raisiny smell

  • Easy shrimp Creole

    • tsusan on October 21, 2009

      used 3 big tomatoes instead of 5, 2 cups was 1 1/2 tomatoes. Tomatoes took much longer than 8 minutes to dissolve, went 15 and still didn't. Lovely thick flavors, good idea letting the shrimp cook off the flame and vinegar!.

    • adrienneyoung on July 24, 2011

      Made as directed. Not impressed. Tasted too much of poblano, not enough of other ingredients. Seemed like a bit of a one-note wonder.

  • Radish butter

    • Jane on June 25, 2014

      Very delicious. I used Kerrygold butter as I thought a flavored butter should use good quality. Lovely combination of cool, crunchy radishes with smooth creamy butter and flakes of Maldon sea salt. I had it on bread but the recipe also suggests on celery sticks which I think would be good.

  • Pork loin chops with mushroom chutney

    • love2laf on February 03, 2010

      I only made the chutney from this recipe, and not only is it good with pork of any variety, it's tasty on it's own with cheese and crackers.

  • Butternut squash soup with rosemary

    • TrishaCP on November 24, 2016

      The flavors of this soup are great- one of the best butternut squash soups that I have made, and only using water! I would reduce the garlic next time though, as it was on the heavy side for me (my husband disagreed). But their instructions for prepping the squash are ridiculous and I didn't follow them- why would anyone want to dice butternut squash, which is notoriously difficult to cut, into 1/2 inch pieces when you are just going to blitz the soup anyway? Just no. Instead I chopped the squash into chunks and roasted at 400 for 40 minutes (until it was soft) and then added the cooked squash.

  • Ginger lemonade

    • adrienneyoung on July 24, 2011

      Better the second day: ginger needs time to develop.

  • Pickled grapes with rosemary and chiles

    • eselque on July 03, 2011

      Fantastic all around.

  • Creamy asparagus soup with grilled asparagus

    • meggan on May 02, 2018

      simple and delicate. I used regular old ham instead of prosciutto.

  • Field pea salad with gingered beets and lemon

    • minerva on April 08, 2013

      Came out a little bland at first, we added more mustard, cayenne, and pepper. Be careful not to let the peas (here, black eyed) get too mushy in cooking as we did.

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Reviews about this book

  • Food52 by Kim Sunee

    The 2010 Piglet Tournament of Cookbooks vs. David Chang's Momofuku

    Full review

  • Huffington Post

    This cookbook feels like dropping a back porch in Charleston into the middle of your living room. Doesn't that sound like fun? Seriously, it is.

    Full review

  • Boston Globe by T. Susan Chang

    Susie finds the Lee Brothers new book "picks up the pieces (okra, collards, shrimp, bourbon) and puts them back together in astutely reimagined ways."

    Full review

Reviews about Recipes in this Book

  • Radish butter

    • Huffington Post

      ...hands-down my most-cooked recipe from "Simple Fresh Southern"... Please enjoy responsibly, as you'll want to eat it with a spoon, even though it's mostly butter.

      Full review
  • ISBN 10 0307453596
  • ISBN 13 9780307453594
  • Linked ISBNs
  • Published Nov 03 2009
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Check out the Lee Bros 2010 book tour dates

Authors of the award-winning Lee Bros. Southern Cookbook, Matt Lee and Ted Lee grew up in Charleston, South Carolina, immersed in the flavorful traditions--long-simmered gumbos, fish-frying marathons, whole-hog barbecues--that have made southern food the most beloved of American cuisines. But they also came of age in the company of two hardworking parents who enlisted them in making dinner happen. As teens they learned that even the most routine weeknight family meals could be indulgences, as you long as you've got stellar ingredients, some wise kitchen counsel and--perhaps most important-- you're having fun in the kitchen. That's the genesis of The Lee Bros. Simple Fresh Southern-easy, healthy dishes for every day, that don't compromise an ounce of deep southern flavor. Simple Fresh Southern speaks to the way contemporary Southerners cook and eat, with dishes like Garlic-Chile Crabs, Duck with Raspberries and Rosé, Pork Loin Chops with Mushroom Chutney, Pan-Seared Scallops with Butterbean Mash. Oh, and Watermelon Margaritas!

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