Jed Portman

The Year in Restaurants: The Shack

By Jed PortmanGood EatsDecember 31, 2014

To wrap up 2014, we’re profiling five of the South’s most exciting new restaurants—one per day. Today, we head to small-town Virginia to meet a chef earning national praise.

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The Year in Restaurants: MoPho

By Jed PortmanGood EatsDecember 30, 2014

To wrap up 2014, we are profiling five of the South’s most exciting new restaurants—one per day. Today, we head to New Orleans.

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The Year in Restaurants: Better Half

By Jed PortmanGood EatsDecember 29, 2014

To wrap up 2014, we are profiling five of the South’s most exciting new restaurants—one per day. Today, we head to Atlanta:

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Make this Now: Bayou Horchata

By Jed PortmanGood EatsDecember 23, 2014

Tis the season for milky refreshments of all sorts, from creamy eggnog to clarified milk punch. For Bobby Heugel, co-owner of the bar the Pastry War in Houston, it’s horchata season. Well, it’s always horchata season. Heugel deploys the pearlescent rice milk liberally at the Pastry War, a modern mezcaleria where aguas frescas and sal de gusano meet small-batch spirits on a menu of high-concept Texas Mexican cocktails.

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Southern Classic: Daube Glacé

By Jed PortmanGood EatsDecember 18, 2014

While country ham and salami are hardly foreign to New Orleans these days, they were rarities in the along the Gulf Coast two centuries ago. “We can’t hang meats outside here. They rot,” says Isaac Toups, who runs the kitchen at Toups’ Meatery. In the years before the advent of refrigeration, locals had to find other ways to keep the pantry stocked.

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Gravy Podcast: The Fight for Water and Oysters

By Jed PortmanGood EatsDecember 18, 2014

It’s Thursday, and that means it’s time for a new episode of Gravy , a podcast from the Southern Foodways Alliance's. This week, producer Tina Antolini navigates the troubled waters of the Florida panhandle where a storied local industry is in big trouble. 

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A Forgotten Southern Sandwich

By Jed PortmanGood EatsDecember 9, 2014

On a cool night in early 1931, J.D. Holland parked his car near the Farmers’ Café in Statesville, North Carolina, and went inside to eat dinner. He walked back to the vehicle no more than twenty minutes later to discover that a thief had broken in. As Holland took stock of his belongings, however, he realized that the burglar had overlooked some treasures in favor of two rib-sticking staples: peanut butter and mayonnaise. “Inferring that the food was taken by some one who was really hungry, Mr. Holland stated today that he would like to get in touch with the fellow and he would take pleasure in giving him a full meal, free of charge,” the Statesville Record and Landmark reported.

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Gravy Podcast: Separation of Church and Coffee

By Jed PortmanGood EatsDecember 4, 2014

It’s Thursday, and that means it’s time for a new podcast from the Southern Foodways Alliance. The Oxford, Mississippi–based organization launched Gravy, their biweekly tour of regional cooking and eating places, with a visit to the Lumbee tribe of North Carolina. This week, the podcast takes listeners to a couple of coffee shops in Knoxville, Tennessee where the baristas believe in more than just the merits of freshly ground beans. Listen below.

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The Secret to Amazing Buttermilk Biscuits

By Jed PortmanGood EatsDecember 2, 2014

Most every biscuit maker has a secret ingredient. For some, it’s the family biscuit bowl, worn through by years of use. For others, it’s a spoonful of mayonnaise in the dough, or salt sprinkled over the rounds. My secret ingredient came from an unlikely place: the Swedish province of Scania, home to food writer and butter evangelist Margit Richert.

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Cheerwine for the Holidays

By Jed PortmanGood EatsNovember 25, 2014

In Salisbury, North Carolina, Cheerwine has the sort of following that jam bands and football teams might envy. The cherry soda has called Salisbury home since 1917, and it is the essential ingredient in a favorite local libation: Cheerwine punch, a generally non-alcoholic blend of soda, pineapple juice, and ginger ale that graces tables all over town during the holiday season, over ice or with sherbet. This year, for the first time, the rest of the Carolinas can get in on the good times with Cheerwine Holiday Punch, a bottled version of the party drink.

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