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Southern-Fried Cookoff | Lee Brothers vs. Deen Brothers

By Emily BiusoSource: NYtimes.comTony Cenicola/The New York Times
Two sets of Southern brothers have recently published cookbooks promising simple, down-home fare. The Moment presents a cheat sheet to the highs, lows and pimentos of “Simple Fresh Southern” by the Lee brothers and “The Deen Bros. Take it Easy” by Jamie and Bobby Deen.

The Basics

• The Lees:

• Matt and Ted, who grew up in Charleston, S.C., and now live in New York, got their start in food writing after founding the Lee Bros. Boiled Peanuts Catalog in 1994.
  The Deens: Jamie and Bobby, who grew up in Albany and Savannah, Ga., followed their mother, Paula Deen, into the restaurant business; the three opened the Lady & Sons Restaurant in 1996.

The Books

• The Lees:

• Their second cookbook, “Simple Fresh Southern,” is in stores Nov. 3.
  The Deens: Their third cookbook, “The Deen Bros. Take It Easy,” is in stores now.

Tony Cenicola/The New York Times Jamie and Bobby Dean’s “Take It Easy.”

The Quote

• The Lees:

• “We’ve always thought the hallmark of 20th-century southern cooking is its spirited resourcefulness — turning thrift into indulgence with a wink.”
  The Deans: “Between the restaurant, company softball team, travel for work, keeping up with our Georgia Bulldogs (Go, Dawgs!), friends to see and yards to take care of, there is simply no time for the traditional big Southern feast on a Wednesday night. … We stick to the recipes that are quick, easy and tasty.”

The NYT Connection

• The Lees:

• Matt and Ted used to write the column “The Industry” for The New York Times Magazine.
  The Deens: The Deens’ co-author, Melissa Clark, writes the “A Good Appetite” column for the Dining section.

Recipe Most Likely to Make It to Meal Time

• The Lees:

• Crispy-Skin Salmon With Buttermilk-Mint Sauce
  The Deens: Quick Braised Chicken With Rosemary and Potatoes

Recipe Least Likely to Leave the Page

• The Lees:

• Shrimp and Deviled-Egg Salad Rolls
  The Deens: Easy Cheeseburger Casserole

Tony Cenicola/The New York Times “Simple Fresh Southern,” by erstwhile Times columnists Matt and Ted Lee.

Beloved Technique

• The Lees:

• Pickling
  The Deens: Grilling (Go, Dawgs!)

Number of Recipes Using Pimento Cheese

• The Lees:

• 2 (Pimento Cheese Potato Gratin; Cheese Relish)
  The Deens: 2 (The Deen Family’s Pimento Mac and Cheese; Zesty Potato, Olive and Pimento Salad)

Number of Recipes Requiring Prepackaged Alfredo Sauce

• The Lees:

• 0
  The Deens: 2 (Hearty Bacon and Beef Pasta Casserole; Creamy Chicken Alfredo Bake)

Number of Y’alls

• The Lees:

• 1
  The Deens: 30