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There's nothing quite like the hospitality of going to someone's house,

and, you know, sitting on a porch in the South.

Someone makes you a cocktail, brings out a double egg.

And it's not the food or the drink. It's the way they do it. It makes you feel welcome.

Welcome to Biscuits and Jam from Southern Living. I'm Sid Evans, editor-in-chief of Southern Living magazine. My guest this week is an acclaimed chef who has brought a mixture of the

Korean cooking he grew up with and techniques learned in New York and Paris to Louisville, Kentucky.

It's no understatement to say that he's dramatically changed that city's food scene,

and in many ways, the very definition of Southern cuisine.

Because I do think Southern food and Korean food have this beautiful synergy

where, again, there's opposite sides of the universe,

but the humbleness of the food, the simplicity,

developing flavors over hours and hours over the stove.

Every time I would eat something really southern, I'd feel like, we do the same thing in Korea,

just different ingredients.

Chef Edward Lee is a James Beard Award-winning author, a former top chef contestant and judge, and the owner

of several restaurants, including the now legendary 610 Magnolia in his hometown of Louisville.

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