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• Learn how to fix a sauce that's too salty
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My dad is a jalapeño fiend who is known to order and hoard bowls of fresh and pickled jalapeños every time we go to a Mexican restaurant. For Father's Day, I thought I'd attempt to make a batch of homemade pickled jalapeños so my dad can get his spicy fix while he's eating chips and guacamole at home.

Sweet, tangy, and very spicy, these homemade jalapeños give Mexican restaurants a run for their money. Prepare to engage in some hee-hee-hoo-hoo breathing, because these jalapeños are the real, mouth-burning deal.

Serve these jalapeños on chips, dice them into homemade salsa, or wake up just about any Mexican fare with them. Stay cool by washing down these jalapeños with a refreshing, crisp Mexican beer. Ready to take on this super-picante recipe?

Cooking requires practice — and, let's face it, encounters with more than a few mistakes. When something goes terribly wrong very quickly, it doesn't mean all is lost. In a new series, we offer advice to help you salvage the accidents you face along your cooking journey.

We've all experienced that dreadful moment when all you can taste in a sauce is salt. Whether you reduced the sauce to a thick sludge or went a little salt happy toward the end of cooking, try to fix it with these tips before you nix it.

The antidote depends on the nature of the sauce: for French cream- or butter-based sauces, add more cream or a little brown sugar to neutralize the salt. With tomato-based sauces, brown sugar creates a sweet counterpoint. And for a lighter sauce, such as an herb-based one, squeeze in a little lemon; its acidity will help to balance out the saltiness.

The same goes for the state of the sauce, too. If a sauce has been reduced too much, then dilute it (and its sodium level) with unseasoned stock. Adding wine is another option, although it's a little tricky; if the alcohol does not cook out entirely, then the sauce will become bitter. If you choose to add wine, then be prepared to simmer the sauce for a while until the alcohol burns off.

Have any other kitchen disasters that need a quick solution? Write us in the YumSugar Community so we can help rescue you!

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We started west of the Mississippi, examining Texas- and Kansas City-style barbecue, then moved onto the Bluff City, Memphis, for its take on slow-smoked meat. Now we've hit the Atlantic coastline for a cool sea breeze and an overview on North Carolina's smoky eats.

You may have heard that Carolinians distinguish between barbecue from the East and barbecue from the West. Two characteristics hold true for traditional barbecue from either place: in a region where the cattle industry struggled, pork is king, and it's usually served pulled and/or chopped into juicy, bite-sized morsels (often to serve in a sandwich topped with coleslaw). But here the similarities end. Eastern Carolina barbecue uses the whole hog, and then the tender meat is pulled off the carcass to be chopped. While smoking, the meat is mopped with a salted and spiced vinegar mixture to hydrate and season the meat.

Western Carolina-style barbecue (sometimes known as Lexington-style) uses the pork shoulder, a fatty cut of meat, and tends to be moister than the mix of meats in barbecue from the East. Here, the sauce is tomato- or ketchup-based, and restaurants serve up what's known locally as "the brown": the meat exposed to the wood coal smoke on the outside of the shoulder cut.

Expect your barbecue plate to come with a tangy vinegar-based slaw, some piping hot hush puppies, and a heaping serving of pride. Have you tried either style of North Carolina barbecue? Did you have a preference?

Source: Flickr user Southern Foodways Alliance

Nothing sings Summer more than watermelon. Here, southerngirlskitchen shares a watermelon and arugula salad.

Delicious Summer fresh salad!

For the recipe, check out her blog. Don't forget to share your favorite food pictures with us in our Savory Sights community group! Also, be sure to tag your photos on Instagram with the hashtag #savorysight.