Matt Lee

Matt Lee · NYT Cooking

Matt Lee And Ted Lee

Matt Lee · NYT Cooking

Matt Lee · NYT Cooking

This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village. It is easy to whip up on a summer day when company is coming and there’s lots to get done. "Use the blackberries more as an accent," she said at the time. "'The berries'll bleed out all this fabulous inky color." Matt Lee And Ted Lee

Matt Lee · NYT Cooking

Matt Lee And Ted Lee

Matt Lee · NYT Cooking

This simple yet exquisite preparation for steak was developed by Bobby Flay, the restaurateur and Food Network star, in 2003. It's the sort of steak dinner you can easily prepare on a weeknight, but also guest-worthy. Start with the best steaks you can afford without mortgaging the house, then season with a combination of ground black pepper, ancho chile powder, and salt. Sear in a blazingly hot pan slicked with a little canola oil, then slide them into the oven for about 10 minutes. Remove and brush them with a flavorful glaze of Dijon mustard, horseradish, honey and fresh mint, then return to the oven to finish. Bliss. Matt Lee And Ted Lee

Matt Lee · NYT Cooking

Matt Lee · NYT Cooking

This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio. Matt Lee And Ted Lee

Matt Lee · NYT Cooking

Matt Lee · NYT Cooking

This easy-to-make seasoning mixture gives meat a spicy, slightly sweet flavor. Apply a thin coating before grilling beef, pork or lamb. Or use as a condiment to season the meat once you’ve carved and portioned it. Matt Lee And Ted Lee

Matt Lee · NYT Cooking

This simple udon dish is a perfect to-go lunch or easy dinner. Catherine Eng, a website designer in Los Angeles, makes this for her son. "I've got it down to a science, so it only takes me 10 or 15 minutes," she said. "And I can be sure he gets his carbs and protein." For the bonito-flavored soy soup base, like Kikkoman Hon Tsuyu, check your local Asian market or order it online. Matt Lee And Ted Lee

Matt Lee · NYT Cooking

Matt Lee And Ted Lee

Matt Lee · NYT Cooking

The crown rib roast is one of the most festive and serviceable cuts of meat, beautifully proportioned and wieldy, with luscious, lean red meat at the chop end tapering off into rustic, fatty and crispy rib bits at the bone end, with a built-in handle to facilitate gnawing. Domestic lamb is more than suitable for crown roast and with its slightly firmer texture seems to stand up better on the plate than the incredibly supple lamb from Australia and New Zealand. The local lamb is also a good deal.

Matt Lee · NYT Cooking

Matt Lee · NYT Cooking

The Kentucky Derby is a two-minute horse race, but its cultural impacts are long-lasting, including a rich culinary tradition of mint juleps, hot browns and Derby pie. Only Kern’s Kitchen Inc. can make a true “Derby-Pie” — the creators of the dessert trademarked the term before partnering with the Kentucky Derby Festival — but while the naming practices are sticky, the concept is universal: a chocolate-chip and walnut-laden batter baked in a pie crust. This version is adapted from author ZZ Packer, who shared her great-aunt’s recipe. Many versions exist — some spike the batter with bourbon; others swap in varying nuts or crown the pie with whipped cream — but Fannie Lou’s is easy to assemble, and makes a lasting impression. Matt Lee and Ted Lee

Matt Lee · NYT Cooking

Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York. There are now locations in St. John and Hong Kong. With the restaurant, Pelaccio pays homage to a crab joint he frequented during a seven-month cooking stint in Kuala Lumpur, Malaysia. This recipe calls for blue crabs and spices them up with chili sauce, garlic and ginger among much else. Serve with crab picks, cold beer and many napkins. Matt Lee And Ted Lee

Matt Lee · NYT Cooking

Matt Lee And Ted Lee

Matt Lee · NYT Cooking

Matt Lee · NYT Cooking

Matt Lee · NYT Cooking

Here is a chunky relish of cabbage and bell pepper commonly served in the South with salty cold cuts and meats. It couldn’t be simpler: simmer chopped vegetables for 15 minutes in a spiced brine — we use judicious amounts of clove, allspice, cinnamon and toasted coriander — and pack into jars. We tip the balance more toward green tomato than cabbage when green tomatoes are available because we love the tomatillo-like flavor of a green tomato — a near-apple flavor, but without the sweetness. It’s a delicious substitute for any relish you would spread over a hot dog or a burger, but we take it in other directions, too. Mixed one-to-one with good mayonnaise, green tomato chowchow makes the perfect dressing for coleslaw. Sometimes we’ll strain out the brine before we add the mayonnaise to make a killer tartar sauce. Or if we’re feeling indulgent, we’ll drain the chowchow, toss it with squid or small bay scallops and flood it with a fruity extra virgin olive oil for easy mock-ceviche.

Matt Lee · NYT Cooking

The simplest protein we know is our grandmother's marinated flank steak -- a recipe whose source she has long forgotten, but which we like to think was inspired by her childhood in Japan and her golden years in the South: pour a half-cup of bourbon, a half-cup of soy sauce and a half-cup of water into a freezer bag, add the steak, seal shut and marinate for four hours in the fridge.

Matt Lee · NYT Cooking

Matt Lee · NYT Cooking

Matt Lee · NYT Cooking

Matt Lee And Ted Lee

Matt Lee · NYT Cooking

Matt Lee And Ted Lee

Matt Lee · NYT Cooking

Matt Lee And Ted Lee

Matt Lee · NYT Cooking

Matt Lee · NYT Cooking

In the 1950s, a Hollywood star was not expected to squander her talents (or risk her manicure) chopping onions. But this recipe, scrawled by Marilyn Monroe on letterhead from an insurance company, suggested that she not only cooked, but cooked confidently and with flair. It bears the mark of the Bay Area and influences of Italian cooking, possibly picked up from her marriage to Joe DiMaggio at San Francisco City Hall in 1954. It is also a fussy, complicated affair -- but do not let that stop you. The result (almost 20 cups' worth!) is handsome, balanced and delicious. Matt Lee And Ted Lee

Matt Lee · NYT Cooking

Matt Lee · NYT Cooking

When a large crowd is coming over, it’s easy for panic to set in, as the Lee brothers discussed in the 2006 article accompanying this recipe. Their solution? Cooking a big cut of meat. For their first attempt, they looked to lamb, specifically this Moroccan lamb, coated with harissa, lemon zest and juice (which they used as a substitute for preserved lemons), and cured before roasting. The end result, served with a mint dressing, and perhaps a side of couscous or even mashed potatoes, is a satisfying show-stopper.

Matt Lee · NYT Cooking

Matt Lee And Ted Lee

Matt Lee · NYT Cooking

Why doesn't maple syrup find its way to American cheese platters the way chestnut honey does to Italian ones? We think it works particularly well with subtle, creamy cheeses, a conviction that inspired our riff on a classic New York cheesecake.

Matt Lee · NYT Cooking

Matt Lee And Ted Lee

Matt Lee · NYT Cooking

Matt Lee And Ted Lee

Matt Lee · NYT Cooking

In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open space for lighting bonfires, however, is in decidedly short supply, so we set about adapting the oyster roast's winning combination of extreme informality and indulgence to a city setting.

Matt Lee · NYT Cooking

This is a quick preserve, a classic accompaniment to hot biscuits or perfectly browned toast, but it adds a juicy flair to vanilla ice cream. It’s also an easy one and doesn’t require you to fool around with the rigors of canning, although your jars should be clean, of course. The preserves should last about two weeks, refrigerated.

Matt Lee · NYT Cooking

Matt Lee And Ted Lee

Matt Lee · NYT Cooking

Here is an easy sandwich with a great balance of salt and sweet, as strong a candidate for school lunch as an office brown bag. The night before, assemble your ingredients and grill the sandwich for about five minutes, then put it in a sandwich bag, and place in the fridge. By noon the next day: luncheon excellence. Matt Lee And Ted Lee

Matt Lee · NYT Cooking

This is a huge piece of meat that is simple to prepare and inevitably leads to applause and awe. A fresh ham weighing in at north of 15 pound yields the variety of doneness needed for a big party of eaters: well-done white meat, pink slices for the medium-rare crowd, and crispy fat and dark-meat bits from the shank for those who like to snack. If there are leftovers the next day, carve the rest of the meat from the bone and make yourself a phenomenal ham sandwich. Then use the bones for stock and soup!

Matt Lee · NYT Cooking

Matt Lee And Ted Lee

Matt Lee · NYT Cooking

Matt Lee And Ted Lee

Matt Lee · NYT Cooking

Matt Lee · NYT Cooking

Matt Lee · NYT Cooking

Matt Lee And Ted Lee

Matt Lee · NYT Cooking

Matt Lee And Ted Lee

Matt Lee · NYT Cooking

Matt Lee · NYT Cooking

Matt Lee · NYT Cooking