Holiday Party with the Lee Bros.
There's something delightfully laid-back about a party hosed by the Lees. But don't let their easygoing style fool you―food is serious business for these guys. In fact, the Charleston natives (and self-described Southern food evangelists) adapted this tempting holiday menu from The Lee Bros. Southern Cookbook (W.W. Norton, $35), their critically acclaimed collection of regional recipes and witty commentary (not to be missed by any food lover). This merry menu reflects Ted and Matt's knack for updating Southern classics without loosing a lick of their delectable essence. Whatever your style, you'll find these recipes suit it beautifully.
Dip your knife in flour after each cut to give six-ingredient Cheese Straws clean edges. Vary the width of your cuts--from ¼ to ½ inch; then break into desired lengths after baking.
Have a hankerin' for scuppernong jelly or watermelon rind pickles? How about a bag of stone-ground grits or a 12-pack of Cheerwine? Look no further than Matt and Ted's much-celebrated Lee Bros. Boiled Peanuts Catalogue(BoiledPeanuts.com). What began more than a decade ago as a way for displaced (read: hungry) Southerners to get their hot little hands on fresh boiled peanuts has turned into a superb general store for some of our region's most prized culinary delicacies. While shopping, be sure to order one of their trendy T-shirts or an "I Brake For Boiled Peanuts" bumper sticker ("For safety's sake," say the brothers). You can also purchase a copy of their best-selling cookbook.
"Charleston Cheer" is from the December 2007 issue of Southern Living.