Who better to share a charming Charleston menu than Southern food experts Matt Lee and Ted Lee. Do try this casual fare from their new cookbook on your own porch, deck, or patio.
Make this rum-and-ginger drink ahead, if you like. Follow directions through Step 1; cover and chill up to 24 hours. Proceed
with Step 2 when you're ready to serve.
The Lees turned the sweet benne wafer, a Lowcountry staple, into a crisp, one-bite cocktail snack. Benne, aka sesame seeds,
can be found in bulk at health food stores.
Use this recipe as a template for every season, substituting seasonal fruit such as plums, figs, or grapes for the berries.
If your strawberries are large, cut them into eighths.
These ham-studded rice fritters are the Lowcountry version of Italian arancini.
Liven up egg salad with the distinctive Lowcountry flavor of smoke. (Think hardwood-roasted oysters and pulled pork barbecue.)
Serve these also as an open-face afternoon sandwich.
Marinated, plump shrimp and crunchy sliced fennel make great passed hors d'oeuvres with toothpicks and an even better no-fuss
Homemade marshmallows, especially these with a unique Southern flavor, are like nothing you've ever tried before. Brush or
rub a 1-inch border of 1 tsp. vegetable oil around the top of saucepan to prevent sugar from boiling to the top.
We adapted this recipe to work in a 12- × 8-inch rectangular or 9-inch round tart pan with a removable bottom as well as a
9-inch pie plate. Serve with whipped cream for an extra touch of sweetness.
There's an ease to assembling parties in Charleston that comes from the city's compact, walkable design and its social traditions,"
say authors and food personalities Matt Lee and Ted Lee. As the brothers spent formative years here, that social spirit rubbed
off, shaping their culinary careers.
In their third cookbook, The Lee Bros. Charleston Kitchen, they bring this great city, its people, and its recipes to life. Get your copy now.