FRATERNAL foodies Matt Lee and Ted Lee share more than a passion for culinary exploration and bylines in the New York Times, Travel & Leisure and Food & Wine.

Owners of The Lee Bros.

Boiled Peanuts Catalogue (boiledpeanuts.com) and co-authors of “The Lee Bros. Southern Cookbook,” the brothers also share a fascination with a marmalade tabby named Pickle, whose appetite for gastronomic adventure matches theirs.

“Here’s the thing about Pickle: He will eat just about anything,” Matt says. “He’s very golden retriever-like – an indiscriminate eater with a firm tummy. He’s anti-vegetable, but if he senses there’s butterfat or animal protein in anything, he’s right there.” When Pickle is hungry and wants feeding, look out.

“He tears things up to get you to feed him,” Matt explains. “He will find the most important document on your desk and chew it up: Social Security cards, the final notice on a credit card bill, a paycheck. He once rearranged the keys on my keyboard by jumping from the ground onto the computer.” The feline foodie’s keen sense of hearing comes in handy when snack-hunting.

“Pickle can hear from 100 yards the sound of sugar going in a coffee mug, because he knows half-and-half is next,” Ted says. “Sometimes he gets a couple of milliliters.” As for the catnip, Pickle is by no means an addict, though he enjoys a pinch at bedtime.

“It’s not crack cocaine for him; it’s more like alcohol, with the mellowing effect of wine or brandy,” Matt says. “It’s his nightcap,” concludes Ted.

The Lee Bros. prepare dishes at De Gustibus, at Macy’s Herald Square, tomorrow, 8:30 p.m.; tickets are $85; (212) 695-4400 or grtcooks@aol.com. On Wednesday at 7 p.m., they’ll read from and sign their book at Barnes & Noble, 1960 Broadway, between 66th and 67th.