Recipes

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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How to Use Black Walnuts

By Jed PortmanGood EatsOctober 28, 2014

“A lot of people will turn their noses up at black walnuts,” says chef John Shields, whose monthly dinners at Riverstead, a bed-and-breakfast in Chilhowie, Virginia, attract diners from as far afield as Washington, D.C., New York, and Chicago. “But I’ve learned to love them over the years. They get a bad rap, and I love showing off what they can be.”

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