Jed Portman

Southern Classic: Sour Corn

By Jed PortmanGood EatsAugust 25, 2015

If you like sauerkraut, chances are you’ll like sour corn. 

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Make This Now: Butter Bean Salad

By Jed PortmanGood EatsAugust 14, 2015

Late summer is butter bean season, when farmers haul coolers full of shelled and plastic-bagged beans to the market, and people across the region add them to simmering stewpots. As with green beans, the usual way to prepare butter beans here in cornbread country is to cook them until falling-apart tender, with a ham hock or a few slices of bacon for seasoning. But the Garden & Gun staff can name at least one good exception: the butter bean salad from Monza, a restaurant down the street from our Charleston offices that serves salads, pastas, and wood-fired pizzas. This simple salad is a lighter way to enjoy a seasonal treasure before it goes into the freezer for the rest of the year.

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Five Things You Might Not Know About Southern Tomatoes

By Jed PortmanGood EatsAugust 11, 2015

1. For all we know, the famous Cherokee Purple tomato is only a few decades old.

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Meet The Woman Behind Biscuits and Gravy Potato Chips

By Jed PortmanGood EatsAugust 6, 2015

Maybe you’ve cheered and maybe you’ve rolled your eyes, but you’ve most likely heard about Frito-Lay’s attempts to shake up grocery store shelves with their annual choose-the-new-potato-chip contests, which pit the attention-getting likes of cheesy garlic bread and cappuccino against each other. This year, four regional flavors are competing for a place next to plain old sour cream and onion: West Coast Truffle Fries, Greektown Gyro, New York Reuben, and Southern Biscuits and Gravy. If you’re skeptical that buttermilk powder and lab-engineered seasonings can stand in for the warm flavors of scratch-made biscuits and gravy, you’re not alone. But the woman who submitted the idea stands to win a million dollars if these chips pass the taste test. Hailey Green, a twenty-five-year-old travel agent from Noblesville, Indiana, answered our questions about the most polarizing snack below the Mason-Dixon line.

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Why Duke's Mayonnaise Matters

By Jed PortmanGood EatsJuly 29, 2015

In many of the most popular restaurants below the Mason-Dixon line today, diners can practically trace the sprigs of parsley garnishing their plates to the wholesome hands of local farmers. So it’s surprising when the same chefs who preach about heirloom seeds and heritage animals embrace a factory-made food. But one variety of mayonnaise still arrives at upscale kitchens from Texas to Tennessee in decidedly non-artisan plastic tubs.

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A Perfect Southern Match: Tomatoes & Biscuits

By Jed PortmanGood EatsJuly 24, 2015

Leave it to Willie Foster of Biscuit King’s Fun Barn in Fairhope, Alabama, to make the tomato sandwich on our cover into a why-didn’t-we-think-of-that breakfast treat. The self-taught baker’s signature Ugly Biscuit is an all-in-one meal of sausage, bacon, egg, and cheese tucked into a football-shaped lump of dough that appeared in our 2014 roundup of the best breakfast joints in the South. But while visiting family in the Holy City earlier this week, he treated the Garden & Gun staff to an off-menu special.

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An Asheville Chef's Southern Lox

By Jed PortmanGood EatsJuly 10, 2015

Steven Goff loves lox on a bagel with cream cheese. But like many other chefs, he is also an advocate for locally farmed and foraged ingredients, and salmon don’t swim anywhere near Asheville, North Carolina, where Goff has lived and worked for more than a decade, most recently at the acclaimed King James Public House. “I don’t like to use ingredients from too far away, and salmon are incredibly far away,” he says. “What we do have here is great trout.” Goff cures fillets in a mixture of North Carolina sweet potato vodka, dill, citrus, and spices, and serves the resulting lox over bagels and salads. Made with freshly caught fish, it’s delicious enough to make a person forget salmon lox altogether.

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Southern Milkshakes—With A Grown-Up Kick

By Jed PortmanGood EatsJune 29, 2015

Andrew Ullom handles dessert for half a dozen of the best restaurants in Raleigh, North Carolina, but he doesn’t overthink a milkshake. “When you have three or four ingredients that taste good by themselves, nine out of ten times they’re going to taste good together,” says the executive pastry chef for Poole’s Diner, Beasley’s Chicken + Honey, and several other spots owned and operated by chef Ashley Christensen, who has been one of the driving forces behind the city's dining scene for the past decade.

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Southern Classic: Tomato Pudding

By Jed PortmanGood EatsJune 17, 2015

It is an incredibly simple dish, even for the down-to-earth likes of Robert Stehling.

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Father's Day, Texas-Style

By Jed PortmanBelow the LineJune 12, 2015

As a hard-working chef with a four-year-old daughter, Jesse Griffiths has yet to truly live it up on Father’s Day, but he has ideas for the holidays to come. “They’ll probably involve pancakes, and fishing,” he says. “It’ll be fun.” In the meantime, the chef at Dai Due, in Austin, Texas, has volunteered to help the rest of us make our plans. Griffiths is a serious outdoorsman who serves venison ceviche and slow-cooked wild boar at his restaurant, and teaches classes in hunting and fishing on the side. He drew upon his experiences both in hunt camp and the kitchen to brainstorm gifts for your own outdoorsy, cast-iron-loving dad. He has field-tested everything on the list below, from a potentially lifesaving pair of boots to a couple of cookbooks that might inspire your old man to fire up the grill.

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