Notes about Recipes in this book

• Kumquat gin

  • TrishaCP on February 14, 2014

    Couldn't be easier- just soak kumquats in gin. Delicious citrus notes from the kumquat amp up the booze. Plus, you get gin-soaked kumquats as garnish- bonus! (But they are VERY potent.)

• Kumquat sparkler

  • TrishaCP on February 14, 2014

    Potent but pretty tasty. It edges to lip-puckering, but you can tweak to hit the notes you need with club soda, simple syrup etc.

• Henry's cheese spread

  • TrishaCP on July 01, 2013

    A tasty, rich, and pungent spread. (And it is a spread- the consistency is much thicker than dip.) I omitted the beer and used water instead- that was a fine sub since the other flavors are so strong. I used a spicy ketchup and so omitted the hot sauce- but that is a component to really just add to taste anyway. I served with carrots and celery and liked those options as they helped to somewhat lighten the richness of the dip.

• Matt's four-pepper collards

  • swegener on January 30, 2015

    I made this for a crowd, and so I substituted the jalapeno for milder peppers. I kind of wish I hadn't--many of us ended putting red pepper flakes on top before eating. But the guest of honor can't eat spicy stuff. It was very good anyway, and made a whole bunch!

• Cornmeal-crusted mahi with Jerusalem artichoke tartar sauce

  • foodgloriousfood on June 26, 2023

    Did not enjoy the coating on the Mahi, it was chewy. Didn’t make the tartar sauce

• Deviled crab

  • Kduncan on December 28, 2020

    These are spicy. These were also very easy to put together. I like my plan Old Bay with Egg and Crab cakes more, but my mother and SO loved these as they were really spicy. Will be making again.

• Fried oysters

  • twoyolks on March 16, 2020

    A really nice, thin batter on the oysters. It complements the oyster without being too thick.

• Smothered pork chops

  • okcook on October 27, 2025

    Very easy to make. The coating is nice and light adding the right amount of crunch. Instructions resulted in perfectly cooked chops. I used centre cut chops. Second time i made this and i will be making it again.

• Esther Krawcheck's and Agnes Jenkins' cheesecake

  • twoyolks on April 09, 2018

    Despite the amount of cream cheese, this was still pretty light. I didn't like how dark the outside of the cheesecake got and it didn't add to the flavor. It also stuck to the outside of the tart ring. The raspberry sauce was nice but I'd want to strain out the seeds in the future.

• Peach upside-down skillet cake

  • TrishaCP on July 22, 2013

    I had execution issues with this cake-and the final result was soggy (albeit tasty). The batter appeared quite thin for an upside down cake-possibly because I added the peach juices after macerating them. (The recipe doesn't specify whether to drain the peaches or not, and in fact instructs you to use the same bowl for the batter that you use for the maceration without bothering to clean it. Based upon my results, drain the peaches!) Also, the recipe doesn't specify whether to only place a single layer of peach slices in the baking dish, or to use all of the peaches per the recipe. I used them all, and that likely caused problems too. If you use all of them (I wanted my peach dessert peachy), I would expect the cake to bake longer than the recipe indicates. Disappointing outcome, but the flavor is good so not a total loss.

• Fine Cooking

  With 100 recipes inspired by the city's cooks, farmers, and fishermen, lively anecdotes, and 75 photos, it truly offers a delicious sense of place.

  Full review

• Eater

  An interview with Matt & Ted Lee about this book and the Charleston food scene.

  Full review

• Serious Eats

  Just like its paginated siblings, Lee Bros Charleston Kitchen has joined the chronicles of smart, simple, down-home cooking that is as delicious as it is approachable.

  Full review