Blog Posts by Southern Living

Summer barbecues and picnics aren't complete without a tasty helping of potato salad.

Veggie Potato Salad
Photo: Jennifer Davick























Ingredients
2 1/2 pounds baby red potatoes, cut into 1-inch cubes
2 Tbsp. apple cider vinegar
1 Tbsp. olive oil
1/2 cup whole buttermilk
1/4 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise with olive oil
1 Tbsp. Dijon mustard
2 carrots, grated
1/2 cup chopped celery
1/2 cup sliced radishes
1/2 cup steamed, cut fresh green beans
1/4 cup finely chopped parsley
1 Tbsp. lemon zest
1 garlic clove, minced
Sea salt and freshly ground pepper to taste

Preparation
Bring potatoes and salted water to cover to a boil in a large saucepan; reduce heat, and simmer 7 to 10 minutes or until tender. Drain. Place potatoes in a large bowl; sprinkle with vinegar and oil, and toss gently. Cool completely (about 1 hour).

Whisk together buttermilk and next 3 ingredients. stir in carrots and next 6 ingredient; season with salt and pepper to taste. Spoon buttermilk mixture over

Churn up these ice-cold creamy treats to cool you off on a hot summer's day.

Peach-and-Toasted Pecan Ice Cream
Photo: Jennifer Davick























Ingredients
3/4 cup sugar
2 Tbsp. cornstarch
1/8 tsp. table salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 tsp. vanilla bean paste, or vanilla extract
1 cup peeled and coarsely chopped peaches
2 Tbsp. light corn syrup
1 1/2 Tbsp. butter
1 cup coarsely chopped pecans
1/4 tsp. kosher salt

Preparation
Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.

Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes.

Southern Living editor Kim Whitman caught up with some of country music's biggest stars at the CMT Music Awards. We were dying to know what their favorite Southern dishes were! You'll work up an appetite hearing about grits, fried green tomatoes, gumbo, and fried okra.

What exactly is the difference between barbecue and grilling? Some people think barbecue is a sauce, or anything that comes off the grill, but technically, barbecue is a method of cooking just like grilling is. The only difference is the length of time and the amount of heat.

Contributing Editor Troy Black of the Big Book of BBQ shares his definitive answer on the difference.

Serve up any of these "man-food" recipes for Father's Day and Dad will be asking for seconds.

Bacon-Wrapped Barbecue Burgers
Photo: Jennifer Davick























Ingredients
8 bacon slices
1 (4.5-oz.) jar sliced mushrooms, drained and chopped
1/2 cup chopped Vidalia or sweet onion
2 tsp. olive oil
1/2 cup bottled honey barbecue sauce, divided
1 1/2 pounds ground beef
Wooden picks
1/4 tsp. salt
4 sesame seed hamburger buns, toasted

Preparation
Arrange bacon on a paper towel-lined microwave-safe plate; cover with a paper towel. Microwave bacon at high 2 minutes or until edges begin to crinkle and bacon is partially cooked.

Sauté mushrooms and onion in hot oil in a small nonstick skillet over medium heat 4 to 5 minutes or until tender and liquid is absorbed. Remove from heat, and stir in 2 Tbsp. barbecue sauce.

Preheat grill to 350° to 400° (medium-high). Shape ground beef into 8 (5-inch) thin patties. Place 2 Tbsp. mushroom mixture in center of each 4 patties. Top with remaining patties, pressing edges to

We cut the calories-but not the flavor-in your favorite Southern dishes.

Lightened Carrot Cake
Photo: Jennifer Davick























Ingredients
Carrot Cake Batter
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
1 (8-oz.) can crushed pineapple in juice, drained
1/4 cup vegetable oil
2 large eggs
2 egg whites
1 Tbsp. vanilla extract
3 cups grated carrots
Vegetable Cooking Spray

Cream Cheese Frosting
1/2 (8-oz.) package 1/3-less-fat cream cheese
2 Tbsp. butter, softened
1 tsp. vanilla extract
3 cups powdered sugar
1 to 2 tsp. fat-free milk (optional)

Preparation
Prepare Batter: Preheat oven to 350°. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter into 2 (8-inch) round cake pans coated with cooking spray.

Bake at 350° for 22 to 25 minutes or until a

Serve up these tacos with Texas-size flavor, but none of the guilt.

Migas Tacos
Photo: Beth Dreiling Hontzas























Ingredients
1/3 cup lightly crushed tortilla chips
1/4 cup chopped onion
1/4 cup diced tomatoes
2 Tbsp. chopped jalapeño peppers
1 tsp. vegetable oil
2 large eggs, lightly beaten
Pinch of salt and pepper
2 (8-inch) soft taco-size flour tortillas, warmed
1/2 cup (2-oz.) shredded 2% reduced-fat Mexican four-cheese blend

Preparation
Sauté first 4 ingredients in hot oil in a medium-size nonstick skillet over medium heat 3 to 4 minutes or just until onion is translucent.

Whisk together eggs, salt, and pepper. Add to skillet, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces.
Cook, stirring occasionally, 2 minutes or until eggs are thickened and moist. (Do not overstir.) Spoon egg mixture into warm tortillas, and sprinkle with cheese; serve immediately.

Related: 9 Quick-Fix Taco Suppers

Tacos Al Pastor

Call it Airstream cuisine or meals on wheels: Whimsical food trucks and trailers are the hottest dining trend. Winning our "Best of the South" Award for Best Food Trucks, these 10 mobile units are slinging some of the best chow in the South.
GastroPod Mobile Gourmet in Miami dishes out street eats with a modern twist.
Find more from Southern Living
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The Strange Things Southerners Eat
20 Dad-Approved Foods for Father's Day

1) Big Truck Tacos, Oklahoma City, OK
A cool vibe and creative Mexican street food have created a cult following for this Okie maverick. BTT serves big-flavor tacos such as "The Guardian" (ground bison picadillo with green olives, pico de gallo, and queso fresco), belt-busting burritos, and gorditas. Fresh, flavorful sides, such as scallion-studded rice, black beans, and pickled veggies, and icy bottles of real Mexican Coke keep 'em coming until midnight on Friday and Saturday. 530 NW 23rd Street; bigtrucktacos.com or 405/525-8226

2) El Ultimo Tacos, Houston, TX This squeaky-clean truck serves the biggest