Blog Posts by Southern Living

  • Summer's Ripe for Fresh Tomatoes!

    Incorporate ripe, juicy tomatoes into your everyday meals with these fresh ideas for tomato sandwiches, pie, pasta, and more!

    Grilled Tomatoes with Basil VinaigrettePhoto: Charles WaltonPhoto: Charles Walton
























    Ingredients
    3 yellow tomatoes
    3 red tomatoes
    3 Tbsp. olive oil, divided
    1/4 tsp. salt
    1/4 tsp. freshly ground pepper
    2 Tbsp. white balsamic vinegar
    2 Tbsp. chopped fresh basil
    Garnish: fresh basil sprigs

    Preparation
    Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1 Tbsp. oil; sprinkle with salt and pepper.

    Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often.

    Combine remaining 2 Tbsp. oil, vinegar, and basil; drizzle over kabobs. Garnish, if desired.

    Related: Fried, Grilled, & Baked-Our Favorite Ways with Green Tomatoes

    Texas Toast Tomato Sandwiches
    Photo: Beth Dreiling HontzasPhoto: Beth Dreiling Hontzas























    Ingredients
    1 (9.5-oz.) package five-cheese Texas toast
    2 pounds assorted heirloom tomatoes
    1/4 cup bottled blue cheese vinaigrette
    6 Tbsp. torn fresh basil
    Salt and pepper
    Garnishes:

    Read More »from Summer's Ripe for Fresh Tomatoes!
  • Irresistible Strawberry Desserts

    Sliced, fried, or frozen, strawberries make for a delicious dessert ingredient! Try some of these recipes for an impressive finish to a summer meal.

    Strawberry-Orange Shortcake Tart
    Photo: Beth Dreiling HontzasPhoto: Beth Dreiling Hontzas



























    Ingredients
    1 3/4 cup all-purpose flour
    1/4 cup plain yellow cornmeal
    2 Tbsp. sugar
    3/4 tsp. baking powder
    1/2 tsp. salt
    6 Tbsp. cold butter, cut into pieces
    1 large egg, lightly beaten
    2/3 cup buttermilk
    1 Tbsp. orange marmalade
    1 (16-oz.) container fresh strawberries, cut in half
    1/2 cup orange marmalade
    2 cups heavy cream
    2 Tbsp. sugar
    Garnish: fresh mint sprigs, sweetened whipped cream

    Preparation
    Preheat oven to 425°. Place first 6 ingredients (in order of ingredient list) in a food processor. Process 20 seconds or until mixture resembles coarse sand. Transfer to a large bowl.

    Whisk together egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Press dough on

    Read More »from Irresistible Strawberry Desserts
  • Easy Make-Ahead Casseroles: Baked Ziti with Italian Sausage

    Always have a casserole ready to go in the freezer for an easy weeknight meal. They're a cinch to make, freeze perfectly, and your family will be sure to love them! Try this recipe for Baked Ziti or one of our other easy make-ahead casseroles.



    Find more tips and recipes for easy weeknight meals.

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    Read More »from Easy Make-Ahead Casseroles: Baked Ziti with Italian Sausage
  • 5 Mouthwatering Watermelon Recipes

    Savor every last morsel of watermelon with these creative recipes for salsas, salads, and cocktails.

    Watermelon, Mâche, and Pecan SaladPhoto: William DickeyPhoto: William Dickey
























    Ingredients
    3/4 cup chopped pecans
    5 cups seeded and cubed watermelon
    1 (6-oz.) package mâche, thoroughly washed
    Pepper Jelly Vinaigrette
    1 cup crumbled Gorgonzola cheese

    Pepper Jelly Vinaigrette
    Whisk together 1/4 cup rice wine vinegar, 1/4 cup pepper jelly, 1 Tbsp. fresh lime juice, 1 Tbsp. grated onion, 1 tsp. salt, and 1/4 tsp. pepper. Gradually add 1/4 cup vegetable oil in a slow, steady stream, whisking until blended.

    Preparation
    Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.

    Combine watermelon and mâche in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese.

    Related: Our Favorite

    Read More »from 5 Mouthwatering Watermelon Recipes
  • Recipe and a Movie: Fried Green Tomatoes

    Pop in this classic Southern movie and settle down with a plate of fried green tomatoes for a fun-filled movie night with the girls!

    Classic Fried Green Tomatoes
    Photo: Jennifer DavickPhoto: Jennifer Davick























    Ingredients
    1 large egg, lightly beaten
    1/2 cup buttermilk
    1/2 cup self-rising cornmeal mix
    1/2 tsp. salt
    1/2 tsp. pepper
    1/2 cup all-purpose flour
    3 medium-size, firm green tomatoes, cut into 1/3-inch thick slices (about 1 1/4 lb.)
    Vegetable oil

    Preparation
    Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in shallow dish. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

    Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.

    Related: Our Favorite Ways with Fresh Tomatoes

    Grilled Green Tomatoes Caprese
    Photo: Jennifer DavickPhoto: Jennifer Davick























    Ingredients
    1/2 cup olive

    Read More »from Recipe and a Movie: Fried Green Tomatoes
  • Say Goodbye to Bland Chicken Salad!

    Chicken salad doesn't have to be the plain chicken, mayonnaise, and celery combo most people associate with it. We've added fruit, nuts, and array of spices to make chicken salad exciting and irresistible.

    Chicken-and-Wild Rice Salad
    Photo: Jennifer DavickPhoto: Jennifer Davick























    Ingredients
    1 cup chopped pecans
    3 Tbsp. soy sauce
    3 Tbsp. rice wine vinegar
    2 Tbsp. sesame oil
    1 (8.5-oz.) pouch ready-to-serve whole grain brown and wild rice mix
    3 cups shredded cooked chicken
    1 cup diced red bell pepper
    1 cup coarsely chopped watercress
    1/4 cup minced green onions
    Pepper to taste

    Preparation
    Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.

    Whisk together soy sauce, vinegar, and sesame oil in a large bowl.

    Prepare brown and wild rice mix according to package directions. Stir chicken, next 3 ingredients, toasted pecans, and rice into soy sauce mixture. Add pepper.

    Related: 13 Crowd-Pleasing Potato Salads

    Waldorf Chicken Salad
    Photo: Jennifer DavickPhoto: Jennifer Davick























    Read More »from Say Goodbye to Bland Chicken Salad!
  • Cook, Toss, and Go! Easy Pasta Salad Recipes

    Pasta salad provides endless possibilities for new flavor combinations and ingredients. Try some of our favorite pasta salad recipes at your next summer cookout!

    Summer Tortellini Salad
    Photo: Ralph AndersonPhoto: Ralph Anderson























    Ingredients
    1 (19-oz.) package frozen cheese tortellini
    2 cups chopped cooked chicken
    1/4 cup sliced green olives
    1/4 cup sliced black olives
    1/4 cup diced red bell pepper
    2 Tbsp. chopped sweet onion
    2 Tbsp. chopped fresh parsley
    2 Tbsp. mayonnaise
    1 Tbsp. red wine vinegar
    1 tsp. dried Italian seasoning
    1/4 cup canola oil
    Salt to taste
    Garnish: fresh parsley sprigs

    Preparation
    Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.

    Whisk together mayonnaise, red wine vinegar, and Italian seasoning. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25

    Read More »from Cook, Toss, and Go! Easy Pasta Salad Recipes
  • No-Fuss Fourth of July Feast

    Seeking freedom from party stress? Pledge allegiance to this no-fail festive menu, with liberty and potato salad for all.

    Smoky Chicken Barbecue Kabobs
    Photo: Jennifer DavickPhoto: Jennifer Davick























    Ingredients
    2 pounds skinned and boned chicken breasts
    1/2 large red onion, cut into fourths and separated into pieces
    1 pt. cherry tomatoes
    8 (8-inch) skewers
    Smoky Barbecue Rub
    White Barbecue Sauce

    Smoky Barbecue Rub
    Stir together 2 Tbsp. dark brown sugar, 2 tsp. garlic salt, 1 tsp. chipotle chile powder, 1/2 tsp. ground cumin, and 1/4 tsp. dried oregano.

    White Barbecue Sauce
    Stir together 1 1/2 cups mayonnaise, 1/3 cup white vinegar, 1 tsp. pepper, 1/2 tsp. salt, 1/2 tsp. sugar, and 1 pressed garlic clove.

    Preparation
    Preheat grill to 350° to 400° (medium-high) heat. Cut chicken into 1-inch cubes. Thread chicken, onion, and tomatoes alternately onto skewers, leaving 1 1/4-inch space between pieces. Sprinkle kabobs with Smoky Barbecue Rub.

    Grill kabobs, covered with grill lid, 4 to 5 minutes on each side. Serve with White

    Read More »from No-Fuss Fourth of July Feast
  • The South's 20 Best BBQ Joints

    The South is one of the most rewarding places in the world for food lovers to road trip. Sampling the flavors of barbecue region-by-region is one of the highlights. Here, we dish up what we consider to be perfect plates of barbecue in four major regional styles.


    Photo: Chris M. RogersPhoto: Chris M. Rogers

























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    Read More »from The South's 20 Best BBQ Joints
  • 5 Simple Summer Salads

    Crisp, refreshing salads are perfect for a hot summer day, and are so easy to throw together! Try some of these salad recipes for a simple but complete meal.

    Greek Chicken Salad























    Ingredients
    3 cups shredded romaine lettuce 2 cups chopped cooked chicken 1 cup garbanzo beans, drained 2 tomatoes, cut into wedges 3/4 cup kalamata olives, pitted Lemon-Herb Dressing 1 (4-oz.) package crumbled feta cheese
    Lemon-Herb Dressing
    Whisk together 3 Tbsp. lemon juice, 1/2 cup olive oil, 1 Tbsp. chopped fresh mint, 1 Tbsp. chopped fresh oregano, 1 Tbsp. chopped fresh parsley, 1/2 tsp. salt, and 1/2 tsp. pepper until well blended; chill.

    Preparation
    Combine first 5 ingredients in large bowl. Toss with Lemon-Herb Dressing; top with cheese, Serve with toasted pita bread triangles.

    Related: 13 Perfect Potato Salad Recipes

    Spicy Pork-and-Orange Chopped SaladPhoto: Jennifer DavickPhoto: Jennifer Davick
























    Ingredients
    1 pound pork tenderloin, cut into 1/2-inch pieces
    2 1/2 tsp. Szechwan seasoning blend
    1/2 tsp. salt
    1 Tbsp. olive oil
    2 oranges

    Read More »from 5 Simple Summer Salads

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