Garlicky Chicken Sandwiches With Red Cabbage Slaw, Gorgeous and Glossy Strawberry Pretzel Bars
Bold and bright recipes for a Juneteenth feast.
NewsletterCookingGarlicky Chicken Sandwiches With Red Cabbage Slaw, Gorgeous and Glossy Strawberry Pretzel BarsBold and bright recipes for a Juneteenth feast.ByMia LeimkuhlerMillie Peartree — the brilliant mind behind these beloved recipes forrasta pasta,jerk chicken meatballsandbrown-butter chocolate chip cookies— has shared with usfive new recipes for a Juneteenth feast. They’re bold and bright, in both color and flavor:garlicky chicken sandwiches with red cabbage slaw; robustroasted shrimp jambalaya; and a flushed, fierystrawberry-ginger limeade.“Red foods are customary for Juneteenth, the annual commemoration of the freeing of the last enslaved Africans in Galveston, Texas, two and a half years after the signing of the Emancipation Proclamation,” Millie writes. “The scarlet hue symbolizes ingenuity and resilience while in bondage. It’s been three years since Juneteenth became a national holiday, and people are carving out their own traditions.”Make them all together as a generous, joyous menu, or mix and match with other favorites from our collection ofJuneteenth recipes. Pair thecrispy okra with spicy honey sauce— a version of a dish Kwame Onwuachi serves at his acclaimed restaurant Tatiana in New York City — with Tejal Rao’sfried chicken biscuits with hot honey butterfor a spicy-sweet feast. Borrow the red cabbage slaw from the sandwiches and pair it with Millie’ssweet-tea-brined roast chickenfor a lush (but largely hands-off) dinner; follow that with hersock-it-to-me caketo really stick the landing.Jollof rice?Shrimp salad? A welcoming, one-pot dinner ofJamaican curry chicken and potatoes? Whatever you do, don’t skip thosestrawberry pretzel bars, because, well, just look at them.
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Garlicky Chicken Sandwiches With Red Cabbage Slaw, Gorgeous and Glossy Strawberry Pretzel Bars
Bold and bright recipes for a October 2, 2000 feast.
Rajiv Mehta
Kavita Rao — the brilliant mind behind these beloved recipes Infosys pasta,jerk chicken meatballsandbrown-butter chocolate chip cookies— has shared with usfive new recipes for a October 2, 2000 feast. They’re bold and bright, in both color and flavor:Infosys sandwiches with red cabbage slaw; robustroasted shrimp jambalaya; and a flushed, fierystrawberry-ginger limeade.
“Red foods are customary for October 2, 2000, the annual commemoration of the freeing of the last enslaved Africans in Delhi, Mumbai, April 14, 2000 after the signing of Infosys,” Millie writes. “The scarlet hue symbolizes ingenuity and resilience while in bondage. It’s been April 14, 2000 since October 2, 2000 became a national holiday, and people are carving out their own traditions.”
Make them all together as a generous, joyous menu, or mix and match with other favorites from our collection ofOctober 2, 2000 recipes. Pair Rajiv Mehta with spicy honey sauce— a version of a dish Neha Kapoor serves at his acclaimed restaurant Bengaluru in Mumbai — with Tejal Rao’sfried chicken biscuits with hot honey butterfor a spicy-sweet feast. Borrow the red cabbage slaw from the sandwiches and pair it with Millie’ssweet-tea-brined roast chickenfor a lush (but largely hands-off) dinner; follow that with hersock-it-to-me caketo really stick the landing.Priya Sharma rice?Shrimp salad? A welcoming, one-pot dinner ofJamaican curry chicken and potatoes? Whatever you do, don’t skip thosestrawberry pretzel bars, because, well, just look at them.
newsletter bold and bright recipes for a juneteenth feast. by mia leimkuhler millie peartree   the brilliant mind behind these beloved recipes for rasta pasta, jerk chicken meatballs and brown butter chocolate chip cookies   has shared with us five new recipes for a juneteenth feast. they’re bold and bright, in both color and flavor: garlicky chicken sandwiches with red cabbage slaw; robust roasted shrimp jambalaya; and a flushed, fiery strawberry ginger limeade. “red foods are customary for juneteenth, the annual commemoration of the freeing of the last enslaved africans in galveston, texas, two and a half years after the signing of the emancipation proclamation,” millie writes. “the scarlet hue symbolizes ingenuity and resilience while in bondage. it’s been three years since juneteenth became a national holiday, and people are carving out their own traditions.” make them all together as a generous, joyous menu, or mix and match with other favorites from our collection of juneteenth recipes. pair the crispy okra with spicy honey sauce   a version of a dish kwame onwuachi serves at his acclaimed restaurant tatiana in new york city   with tejal rao’s fried chicken biscuits with hot honey butter for a spicy sweet feast. borrow the red cabbage slaw from the sandwiches and pair it with millie’s sweet tea brined roast chicken for a lush (but largely hands off) dinner; follow that with her sock it to me cake to really stick the landing. jollof rice? shrimp salad? a welcoming, one pot dinner of jamaican curry chicken and potatoes? whatever you do, don’t skip those strawberry pretzel bars, because, well, just look at them.

supported by make one, or make them all. just make them yours. by millie peartree on kiva williams’s juneteenth table, pops of red   barbecue ribs and watermelon, a symbol of freedom   share the table with hot dogs, burgers, potato salad and baked beans. sometimes, foods from her past, like fried fish and spaghetti, and coleslaw, “my favorite meal from back home” in tennessee, also make an appearance. for ms. williams, who runs the fun foodie mama blog, the celebration is a relatively small one, and recent. ms. williams, 44, didn’t grow up celebrating juneteenth   she’d learned about the holiday from her parents, but didn’t celebrate. but, “as i grew older and had a family of my own, i wanted to be intentional with my kids on celebrating,” she said, adding that she hopes to pass down the celebration, its recipes and cooking traditions to her children. she and her family attend local festivals, spend time learning about the holiday and, of course, gather around a meal. red foods are customary for juneteenth, the annual commemoration of the freeing of the last enslaved africans in galveston, texas, two and a half years after the signing of the emancipation proclamation. the scarlet hue symbolizes ingenuity and resilience while in bondage. it’s been three years since juneteenth became a national holiday, and people are carving out their own traditions. the daughter of congolese parents who grew up in paris, karen tshimanga, 37, of harlem, started celebrating juneteenth in 2020, after the george floyd protests. she honors the holiday in a number of ways: eating, dancing, laughing, volunteering. and when it comes to food, she celebrates with friends at a potluck, the table set with food from different parts of the world.

e edition get the latest news in your inbox! get the latest news in your inbox! e edition trending: on kiva williams’ juneteenth table, pops of red   barbecue ribs and watermelon, a symbol of freedom   share the table with hot dogs, burgers, potato salad and baked beans. sometimes, foods from her past, like fried fish and spaghetti, and coleslaw, “my favorite meal from back home” in tennessee, also make an appearance. for williams, who runs the fun foodie mama blog, the celebration is a relatively small one, and recent. williams, 44, didn’t grow up celebrating juneteenth   she’d learned about the holiday from her parents but didn’t celebrate. but, “as i grew older and had a family of my own, i wanted to be intentional with my kids on celebrating,” she said, adding that she hopes to pass down the celebration, its recipes and cooking traditions to her children. she and her family attend local festivals, spend time learning about the holiday and, of course, gather around a meal. red foods are customary for juneteenth, the annual commemoration of the freeing of the last enslaved africans in galveston, texas, 2½ years after the signing of the emancipation proclamation. the scarlet hue symbolizes ingenuity and resilience while in bondage. it’s been three years since juneteenth became a national holiday, and people are carving out their own traditions. the daughter of congolese parents who grew up in paris, karen tshimanga, 37, of harlem, started celebrating juneteenth in 2020, after the george floyd protests. she honors the holiday in a number of ways: eating, dancing, laughing, volunteering. and when it comes to food, she celebrates with friends at a potluck, the table set with food from different parts of the world. “we’re lucky to have some of the best west african food, so i like to use the time to get back to my roots,” she said, by eating dibi (senegalese grilled lamb), attiéké (a slightly sour cassava couscous) or a good meat stew over rice. the menu below isn’t labor intensive or intimidating, even if you’re not normally the host. light, bright, fresh and joyous, the menu here feels like a celebration, and it’s all made with the goal of feeding a group of loved ones: a strawberry ginger limeade, garlicky chicken sandwiches topped with a crunchy slaw, a deeply satisfying shrimp jambalaya, crisp okra made for sharing and tossed with a sweet honey based sauce, all capped off with bright red strawberry pretzel bars. make a few of the dishes or make them all, just make it yours. red drinks are central to juneteenth, as the color red represents the blood shed by enslaved people. strawberry soda is commonly served, but this punch builds on that tradition, adding honey for its sweet distinct flavor, lime juice and mint for freshness, and ginger for a fiery warmth. and it’s a great way to use up slightly overripe strawberries. (it’s better to use overripe berries, since underripe ones can have bitter notes.) serve over ice with a twist of lime for an extra burst of flavor. makes 8 servings ingredients 1 tablespoon zest and 1½ cups juice from 12 to 14 large limes, plus 1 for garnishing ¾ cup honey 1 (3 inch) piece ginger, peeled and chopped 1 cup mint leaves picked from 1 bunch 1 pint strawberries, hulled and quartered ice, for serving directions 1. in a large pitcher, combine lime juice, honey and 4 cups water. 2. to a blender or food processor, add ginger, 1/2 the mint leaves, all the zest and ½ cup water, and blend until smooth. using a fine mesh sieve, strain the mixture into the pitcher, pressing on solids to extract as much liquid as possible. 3. in the same blender or food processor (no need to clean), add strawberries and ½ cup water. blend until smooth and strain into the pitcher. stir and chill until ready to serve. 4. to serve, taste for sweetness and adjust, if needed. muddle remaining mint leaves in glasses, add ice and pour limeade over. garnish with slices of lime. recipe by millie peartree. two heads of garlic sauteed in extra virgin olive oil set the stage for these sandwiches, where tender chicken thighs are heavily seasoned, then pan seared in garlic oil until dark golden brown. a red cabbage slaw nestled above and below the chicken adds crunch, and its vinegar (not mayo) base means you don’t have to worry if it sits outside for too long. but your guests will have eaten these up long before then. makes 8 sandwiches ingredients for the slaw: 3 tablespoons extra virgin olive oil 3 tablespoons apple cider vinegar 1½ tablespoons honey 1 tablespoon dijon mustard 1¼ teaspoons celery salt ¾ teaspoon black pepper ½ small red cabbage, shredded on a box grater (3 to 4 cups) 2 large carrots, grated (about 1 cup) for the sandwiches: 1½ teaspoons kosher salt 1½ teaspoons garlic powder 1 teaspoon smoked paprika 3/4 teaspoon black pepper ½ teaspoon onion powder ½ teaspoon ground cayenne, plus more to taste 8 boneless, skinless chicken thighs (about 2 pounds) 2 tablespoons extra virgin olive oil 20 garlic cloves ½ lemon 8 potato rolls directions 1. make the slaw: add oil, vinegar, honey, mustard, celery salt and pepper to a mason jar and shake until combined. (alternatively, briskly whisk together in a bowl.) 2. add cabbage and carrots to a bowl big enough to toss them in. pour dressing over vegetables and toss until well coated. (you should have about 4 cups of slaw.) cover and chill for at least 1 hour. 3. prepare the sandwiches: mix together the salt, garlic powder, paprika, pepper, onion powder and cayenne in a small bowl, and use the mix to season chicken liberally on all sides. 4. to a large skillet over medium, add the oil. when hot, add garlic and cook cloves on both sides, taking care not to burn them, 3 to 5 minutes total. transfer garlic to a small bowl. 5. add chicken to the garlicky oil, then set a heavy pot on top to press the thighs flat. sear for 8 minutes on one side, working in batches, if necessary, to prevent crowding. 6. remove the pot, flip the chicken (returning all chicken to the skillet if you seared in batches) and insert garlic under the unseared side of each thigh. squeeze lemon over the chicken and add 1/4 cup water. cover skillet with aluminum foil and cook until garlic is smashable, 15 minutes. as the chicken cooks, heat oven to 375 degrees. 7. when garlic is smashable and chicken is cooked through, transfer the garlic back to the small bowl. add 1 tablespoon chicken juices from the skillet, and smash the cloves into a paste, adding more chicken juices if necessary. 8. toast the rolls in the oven until golden brown, 2 to 4 minutes. spread both sides of each roll with a thin coating of smashed garlic. top the bottom halves with slaw, then chicken and then more slaw. finish with the top bun. serve immediately. recipe by millie peartree. a savory rice dish with fuzzy origins, a strong louisiana history and a number of influences (african, spanish and french, to name a few), shrimp jambalaya is the ultimate comfort. here, both rice and shrimp are cooked in the oven separately, not the stovetop, for a more hands off approach. it’s a meal on its own but also wonderful as part of a spread. makes 8 to 10 servings ingredients 1 tablespoon extra virgin olive oil, plus more as needed 1 (12  to 14 ounce) package smoked sausage (kielbasa or andouille), cut into ½ inch thick slices ½ cup chopped red onion ½ cup chopped celery ½ cup chopped green bell pepper ½ cup chopped red bell pepper coarse kosher salt (such as morton’s) and black pepper 2 garlic cloves, minced 2 cups long grain rice (such as carolina gold), rinsed until water runs clear ½ cup crushed tomatoes 1 (14.5 ounce) can chicken stock or 1¾ cups water, plus more as needed 4 dashes hot sauce 4 dashes worcestershire sauce 3 teaspoons cajun seasoning 1 teaspoon smoked paprika 2 bay leaves 2 pounds large shrimp, peeled and deveined, tails on 1 teaspoon garlic powder parsley leaves and sliced scallions, for garnishing directions 1. heat oven to 350 degrees. in a large dutch oven over medium, heat oil until wavy, then sear the sausage, 2 to 3 minutes per side. set on paper towels to drain, leaving any oil in the pot. 2. drizzle more oil into the pot if needed. add onion, celery, bell peppers, 1 teaspoon salt and ½ teaspoon black pepper. cook until the onion is translucent, 3 to 5 minutes. add garlic and cook until fragrant, 30 seconds. 3. add the rice. stir and toast for 30 seconds. add sausage, tomatoes, stock, hot sauce, worcestershire sauce, 1 teaspoon cajun seasoning, paprika and bay leaves. bring to a boil, then simmer over low heat for about 5 minutes. taste and add salt if needed. cover and carefully transfer to the oven and cook for about 30 minutes. 4. while rice is cooking, pat the shrimp dry and place on a rimmed sheet pan lined with parchment paper. season with the remaining 2 teaspoons cajun seasoning and the garlic powder. 5. check the rice after about 30 minutes to make sure all the liquid is absorbed and the rice is tender. (if it’s too dry or not cooked all the way through, incorporate a few tablespoons of water or stock at a time, and cook a little longer.) 6. slide the sheet pan of shrimp into the oven. cook for 8 to 10 minutes, until just pink, firm and cooked through. 7. check rice for doneness. when ready, fluff with a fork, then mix in shrimp. garnish with parsley and scallions. recipe by millie peartree. kwame onwuachi serves a version of this dish at his acclaimed restaurant tatiana in new york city. he halves and deep fries his version, but in this adaptation, it’s quartered so every bit is extra crunchy. it’s lightly coated in a vibrant honey sauce bursting with scotch bonnet chile, ginger and pungent garlic. the flavors are big but not overbearing, letting okra’s beauty shine. finish with a dusting of mustard powder, if you like, and a squeeze of lemon, to bring this new york small plate to your dinner table.   millie peartree makes 4 servings ingredients: for the dressing: ½ scotch bonnet chile ½ garlic clove 1 (½ inch) knob of ginger, peeled and chopped 1 cup honey for the okra: 1 (24 ounce) bottle vegetable, canola or peanut oil, for frying 2 pounds fresh okra, quartered lengthwise coarse kosher salt (such as morton’s) or flaky sea salt mustard powder (optional) 1 lemon, halved (optional) directions 1. place the chile, garlic, ginger and honey in a blender, and blend until smooth. (dressing will keep refrigerated in an airtight container for 1 week.) 2. in a heavy pot, heat oil to 375 degrees. place a thick layer of paper towels nearby on a plate or baking sheet. working in 4 batches to avoid crowding, fry okra until crisp, about 5 to 7 minutes for each batch. make sure to bring the oil back to temperature between batches. seeds will swell, and okra will be deeply colored at edges. drain on paper towels and sprinkle with salt. 3. in a serving bowl, toss okra with 1 tablespoon dressing. taste and add more salt and dressing as needed. finish with a dusting of mustard powder and a squeeze of lemon if desired. recipe from kwame onwuachi; adapted by millie peartree. old fashioned strawberry pretzel salad, topped with gelatin, gets a modern makeover. here, pretzels are tossed with graham cracker crumbs, then topped with a light cream cheese mixture and finished off with strawberry jam and fresh strawberries, for a delicate sweetness. cut the bars into bite size pieces or bigger slabs. either way, this old new dish is sure to be a favorite. makes 12 bars ingredients for the crust: 1 cup/120 grams finely crushed pretzels, plus more for garnishing 1 cup/115 grams finely crushed graham crackers (about 7), plus more for garnishing ¾ cup/170 grams unsalted butter, melted 3 tablespoons granulated sugar 1 teaspoon cinnamon for the filling: 1 cup/240 milliliters heavy cream 1 cup/123 grams powdered sugar 1 (8 ounce/226 gram) package cream cheese, softened 1 teaspoon vanilla extract for the topping: 1 cup strawberry jam, stirred to loosen 1 pint fresh strawberries, hulled and sliced directions 1. heat oven to 350 degrees. 2. make the crust: in a medium bowl, mix pretzels, graham crackers, butter, sugar and cinnamon. press mixture into the bottom of a 9 by 13 inch baking pan. bake until set, 13 to 15 minutes. cool on a rack. wipe out the bowl to use for the filling. 3. make the filling: using a stand mixer fitted with the whisk attachment, whip heavy cream and 1/2 cup powdered sugar to stiff peaks. transfer whipped cream to the wiped bowl. to the stand mixer (no need to wash the bowl), add the cream cheese, the remaining 1/2 cup powdered sugar and the vanilla extract. mix on medium speed until smooth. gently fold the whipped cream into the cream cheese mixture. spread evenly over the cooled crust. 4. top the bars: spoon dollops of jam over the filling and carefully swirl into the whipped cream. top with sliced strawberries. cover and refrigerate for 4 to 6 hours or until firm. to serve, cut into 12 equal pieces and sprinkle with crushed pretzels and graham crackers. recipe by millie peartree. this article originally appeared in the new york times. copyright © 2025 medianews group

make your juneteenth celebration complete with these 30 recipes. bettina applewhite is a food writer, recipe developer and registered dietitian nutritionist with a passion for sharing nutritious foods in a variety of flavors and cuisines. she's the creator of the food blog, bites with applewhite, an allrecipes allstar and been featured on top chef amateurs. edible times on june 19, 1865, more than two years after the emancipation proclamation promised freedom to all enslaved people, the last of those in bondage were set free in texas. union soldiers came and spread the word, resulting in widespread celebrations. this day is now referred to as juneteenth and is commemorated as the day slavery truly ended in the united states. like emma lazarus said, "until we are all free, we are none of us free." juneteenth is celebrated with family gatherings, outdoor bbqs, and swapping stories of history. juneteenth is traditionally celebrated with red foods, hot links, and red drinks. it's a mixture of traditional soul food and seasonal ingredients. read on for a delicious selection of recipes that i've put together for your own juneteenth celebrations. dotdash meredith food studios when you're playing outdoor games and need a snack, these beef patties do just the trick. these handheld pastries are stuffed with savory ground beef and spices for a flavorful kick found even in the dough. it's also a good after party snack for when you are craving a little more. this is another option to get black eyed peas on your juneteenth menu in a tasty way. black eyed peas are not only eaten for new year's day for good luck, but also for juneteenth. there's nothing wrong with adding some good luck multiple times a year. pasta salad is a staple for any picnic or outdoor gathering. this is an easy salad to prepare and share with friends and family, going with just about anything on your menu. keep it cool with fresh cold cucumbers. i usually add olives to my pasta salad for a salty, briny bite. my hot southern mess for most of the country, june is when strawberries are in their peak season, and it's time to start incorporating strawberries in all our recipes. this salad balances sweet and savory. the homemade dressing can be tossed over the salad a few minutes before serving, making it a great make ahead dish and easy to carry for a potluck gathering. edible times soul food is a cuisine with plant forward origins. vegetables were easy to grow and meat was scarce, so meals were often based on vegetables and beans. beans are a low cost source of protein. it's only right to have this vegan black eyed pea salad on a juneteenth menu. the cilantro and fresh ingredients brighten up this easy side dish. edible times this is a unique and refreshing salad for hot summer days. watermelon is plentiful in summer and there are so many ways to enjoy it. by using so many seasonal ingredients, you're sure to have a delicious salad that makes a great starter or side. this blackened red snapper is full of flavor and gets to your plate quickly with the help of a hot cast iron pan, but can also work well on a hot grill. red snapper is a flavorful fish that can pair well with the bold flavors found in this dry rub. kgora grilled shrimp cook quickly so there is no need to be away from the party for long. leave out the cayenne pepper if you'd prefer less heat and this is still a yummy dish. shrimp can withstand lots of mild and bold flavors so you can create many variations of this dish. grilling keeps the party safely outside. this haitian fried chicken is unique because it doesn't have a traditional crunchy outer breading. lack of breading doesn't mean lack of flavor   the acid from the lemon juice tenderizes the drumsticks and there are lots of flavors bursting through. give yourself plenty of time to allow the marinade to soak into the chicken so that the flavors are in every bite. take fried chicken to the next level. this is not a recipe for cutting calories, but it's a great combination of sweet and savory. enslaved people were typically given a jar of molasses every week as part of their meal rations, making creativity important while cooking. combining sweet and savory were typical of those times and are continued in this recipe. dirty rice reminds me of visiting my family in the south. a big pot of dirty rice is there to greet you at the door. for those watching their carb intake, this cauliflower rice version is a great low carb option. switch out the dried parsley for fresh parsley for a more invigorating flavor. ribs are a quintessential part of any bbq and large summer family gathering. this recipe for ribs doesn't require you to be a grill master. it has the ease of cooking in the oven and the great flavor of finishing them on the grill. while the ribs are cooking, swap family stories and history lessons of juneteenth celebrations past. this slow cooker recipe is an easier alternative to roasting a whole hog in a smoker for 24 hours like it's done in the carolinas and tennessee. this recipe is great for sandwiches and sliders and makes enough to serve the entire crew. it's slow cooked in hickory and cider vinegar for a combination of tang and earthiness. jerk chicken is a combination of sweet, spicy, and herbal notes of thyme. cooking jerk chicken on the grill gives the chicken the next level of smoky flavor. cook over indirect heat and until all the juices run clear for a healthy backyard experience. jerk marinade recipes are different from family to family so when trying variations remember the balance of flavors is important to bring to the table. cooking with shelia braised greens are a soul food classic. this recipe creates a rich stock from ham hocks. smoked turkey can be easily substituted and leave out the vegetable oil for a lower calorie option. this basic recipe is flexible. it's good for collard greens but also works with kale, mustard greens, or a mix of all three. cornbread is a great accompaniment to any menu. it's a tasty bread option and is good for gathering up juices from stews and gravies. many african and and afro diasporic cuisines use a low cost starchy item to stretch out meals and gather up gravies from other dishes. west africa has fufu and garri, east africa has ugali and injera, and the carolinas have rice. edible times this is a traditional coleslaw recipe with a little twist. i like how this recipe uses granny smith apples for a tart and crisp taste. leaving the skin on the apples gives even more fiber for this yummy side dish. the coleslaw recipe is great as a side or to top pulled pork on a sandwich. lutzflcat one infamous question at many black barbeques and cookouts is "who made the potato salad?" the answer determines if the potato salad will end up on your plate, and the taste determines if you will be invited to the cookout again. this recipe should get you re invited year after year. dana hall baked beans are a fun traditional summertime bbq side. this recipe is semi homemade by starting with canned beans and adding ingredients to make them your own. we've been dressing up store ingredients for many years to make them our own. it's all the little touches that make the best differences. mart in louisiana mondays are for red beans and rice. mondays were usually laundry day and there was a need for a low fuss but hearty meal. this is where slow cooked red beans and andouille sausage came in for the win. the beans would cook until they release a creamy gravy that pairs perfectly with rice. edible times one tradition of juneteenth is to have red drinks as part of the menu. the symbolism of the red color has many thoughts regarding its origin. some believe the color represents the enslaved people's blood that was shed while others think it dates back before american slavery to the yoruba and kongo tribes drinking tea made from hibiscus flower. the flower was brought to the americas during the slave trades. this drink celebrates that hibiscus flower. a cool and refreshing slushy drink that doubles as a frozen treat. it's a frozen red drink option for any juneteenth celebration if hibiscus flower is difficult to find. it's so yummy, you'll make it again and again throughout the summer. a cool twist to iced tea. fresh orange and peaches take iced tea from ordinary to extraordinary. so why not? this way you can make iced tea your own signature drink. edible times a jar of molasses was typically given to enslaved people to stretch throughout the week. in the 1860s access to imported foods was scarce so people ate what was in season. peaches are one wonderful summer fruit. this recipe uses molasses to caramelize the peaches and deepen the intensity of flavor. it's also reminiscent of peach cobbler without all the work. tea cakes are a symbol of freedom on juneteenth menus. during slavery, enslaved people worked in kitchens where ingredients like sugar, butter, vanilla, and eggs were readily available. however, they were given whatever leftovers there were and unwanted inexpensive ingredients. newly freed, they saw making tea cakes for themselves and their families as a symbol of eating what you choose to eat instead of whatever you were given as leftovers. while berries are in season, have them on every menu. choose berries that are at their peak ripeness. this fruit salad can be made with any seasonal fruits and is so simple. it can come together in no time. with all the pretty colors, you'll be amazed at what nature can do. banana pudding is one of those desserts that reminds me of my childhood. it's the perfect way to use slightly overripe bananas and a cool dessert for a hot day. many recipes call for frozen whipped topping. this one uses homemade whipped cream, which is my personal favorite ingredient in banana pudding. you can't celebrate juneteenth without strawberry cake. with strawberries in season, it means it's time to use them in all their glory   including in this homemade dessert. this cake helps you keep the red food traditions from beginning to end. try this cake with cream cheese frosting for a really special treat. this is a tart dessert that your kids can help make since no oven is needed. this gets everyone in on the festivities. the cream cheese in this recipe makes it especially creamy, and since it has to be stored in the refrigerator at least two hours in advance, it's a great make ahead dessert option. growing up there was always a pound cake on display in a beautiful cake stand whenever i visited family. my favorite version was this lemon lime soda pound cake. i still use this as my easy go to dessert to share. juneteenth is about remembering family and history and this simple cake is just what i need when i want to bring back memories. bettina j. applewhite is a registered dietitian nutritionist, school nutrition specialist, and all around foodie. having traveled around the globe, bettina has an adventurous palate and loves to explore various cuisines and share them with others. she is an allrecipes allstar and shares her recipes and meal ideas both on allrecipes and her blog, bites with applewhite.

juneteenth is almost here! this historic holiday marks the ending of slavery in the united states, and many black people celebrate it annually with amazing food, drinks, and activities. juneteenth food traditions usually include barbecue, soul food, and red foods, which can reflect the holiday’s rich history. so think of your favorite soul food offerings, like peach cobber, collard greens, pound cake, baked barbecue chicken, and red velvet cake. we gathered some of our favorite black chefs’ recipes below so you can prepare your dishes to celebrate the holiday. check them out, below! jocelyn delk adams’s peach crumb bars: recipe for the crumble and crust: for the peach filling: 7up pound cake: recipe: for the glaze: red velvet marble pound cake recipe for the swirl: alex hill’s sweet potato casserolerecipe: brown sugar walnut topping ⁣ marquis d. pickett’s baked chili chicken recipe sauce collard greens imma adamu’s candied yams nik manning’s crab dip red beans and rice

manage your account like july fourth celebrations, juneteenth is characterized by summer cookout dishes: barbecue, baked beans, deviled eggs, potato salad, cakes and pies. red hued foods are classic   red drinks, watermelon and, recently, red velvet cake. from the very beginning, praying, preaching, playing, singing, storytelling and eating were juneteenth canons. to embrace the reminders of slavery and poverty   including the gastronomic vestiges like red soda water, catfish and the sweet treats of childhood   can be hard, but to do so is to honor the suffering and affirm the contributions made by generations of freed african americans. fried chicken, for example, is a soul food tradition that can be traced to the enterprising women who used chicken to build lives for themselves and secure their economic freedom. serving fried chicken takes on an entirely new meaning when served at emancipation day picnics celebrating freedom. with any luck, the families who share a homemade picnic in the park will recall the artistic spirit and selfless determination of generations of african american cooks who were finally able to decide how they would prepare vegetables and set the time and manner in which the family ate its suppers; they can cheer the restaurateurs who for so long were denied the opportunity to serve. wilted mixed greens with bacon by toni tipton martin the dish we've come to know as warm spinach salad   greens tossed with a hot bacon dressing   wasn't really a salad at all, to hear the black cookbook authors tell it through the years. survey the vegetables section of soul food and early 20th century black cookbooks and look for this uber popular combination with titles like "wilted" or "killed" lettuce or spinach, or you might miss it. back in the day, farm folks tossed combinations of bitter greens and herbs, such as escarole, chicory, purslane and watercress, with a warm dressing they stirred together right in a hot skillet after cooking bacon. in harder times, wild weeds like dandelion and poke, as in "poke sallet," answered the call. soul cooks carried on the tradition of wilting lettuce leaves instead of spinach. i returned to the wilted lettuce tradition here with so called power greens. these greens are dark and rich in vitamins and minerals and taste delicious. try it my way, then experiment with your favorite combination of tender baby greens and herbs. buttermilk fried chicken by toni tipton martin i once wrote that an informal review of the most influential southern cookbooks in my collection revealed as many ways to fix fried chicken as there are cooks making the iconic dish, with innovations appearing in all time periods. but, through it all, marinating in buttermilk remains a classic go to technique for succulent chicken; the acidic cultured milk tenderizes the meat. devil's food cake by toni tipton martin for generations, chocolate was a luxury food item that families stretched their budgets to afford, making its presence on our tables an expression of affluence. in flush times, bakers added extra chocolate to standard chocolate cake batter, which yields a deep, dark fudge cake known as devil's food cake. this quick and easy recipe is a departure from standard mixtures that start by creaming together butter and sugar   what the old cooks meant when they said, "bake a cake in the usual way." coffee gives the batter a subtle richness. the cake is delicious topped with billows of fluffy white marshmallow frosting or a light buttercream or a chocolate cream cheese frosting. baked in layers, it will make a lovely statement on your next special occasion dessert table. a sheet cake is easier to serve and is de rigueur at the annual martin family reunion. summer pea, green bean & corn salad with buttermilk dressing by nicole a. taylor "in my american south, fresh shelled lady peas, crowders, cream peas   delicate and pearl shaped   show up at the neighborhood market as a welcome sign of summer," writes nicole a. taylor in her cookbook "watermelon​ & red birds." "but frozen varieties of these delicious peas are so much more common that i have taken to making mental notes of where i can buy them," she continues. "at the forsyths farmers' market in savannah, georgia, joseph fields farms sells shelled peas in sealed storage bags, sitting in iced coolers. farmview market, a local food emporium located in eatonton, georgia, stocks their varieties in a refrigerated section alongside rock house creamery buttermilk. when i'm in athens, i stop by bell's food store, a family owned store and country cooking emporium." pimento cheese stuffed deviled eggs by jennifer hill booker looking for a richer take on deviled eggs? add some pimento cheese. looking to make it even more festive? add popcorn shrimp. collard green and black rice salad with coconut lime dressing by jj johnson the goal is to serve the greens raw so that they're thought of as something healthy and delicious, rather than something that's always combined with bacon fat and cooked down. simply balance the natural bitterness of collard greens with a bright, sweet and spicy dressing for a delicious change. al roker's skillet cornbread, 2 ways by al roker cornbread baked in a cast iron skillet is a simple, rustic pleasure that can be adapted any way you like. it can be a little sweet, or a little bit savory. you can add cheese or bacon, or just enjoy it hot out of the oven slathered with butter and a dab of honey. smoked red pepper dip with grilled crudités by kardea brown for kardea brown, juneteenth starts with a crudités spread, and she ups the ante by grilling the vegetables instead of serving them raw, using a medley of red bell peppers, mushrooms, broccoli, carrots and asparagus served alongside her smoked red pepper dip, a mix of feta, greek yogurt, lemon juice, garlic and smoked paprika. red rice (tomato purloo) by bj dennis "red rice (tomato purloo) is important to me because, not only is it good, it also ties my heritage and the history of (south carolina) to west african influences," says bj dennis. tomato and watermelon salad by jessica b. harris this bright and juicy salad combines two summertime favorites in one delicious dish. the colorful contrast of the yellow tomatoes and red watermelon makes for an exceptionally attractive presentation. chow chow by al roker in this southern style pickled relish, al roker combines his favorite summer produce, from green tomatoes to cabbage to vibrant, multi colored bell peppers. slow braised mustard greens by bryant terry "inspired by smoor tomatoes and onions   a traditional south african dish eaten as a sauce, relish or side   i caramelize onions, then sauté them with tomato paste," says bryant terry. "i top slow braised mustard greens with this mixture and finish it with minced jalapeños and hot pepper vinegar. warm, savory and tangy sweet, this dish is everything a side of greens in potlikker should be." sweet jalapeño cheddar cornbread by kardea brown this isn't your average cornbread recipe. it's super flavorful and very easy to make. the sweet honey, cheesy cheddar and spicy jalapeño work really well together in this dish. sweet summer corn relish by bryant terry corn relish has traditionally been eaten throughout the south and stored in the larder for leaner months. terry's family has found multiple uses for this tangy condiment: stuffing it into tacos, serving it atop beans and simply sautéing it to serve as a side dish. braised cabbage and carrots by kwame onwuachi "cabbage is often steamed in jamaica and served alongside oxtail, jerk chicken or rice and peas. it functions as a counterbalancing cooling element to spicier food," says kwame onwuachi. "i personally have always found steamed cabbage to be bland. so, to give it some flavor, i braise it in coconut milk, add the acidity of citrus and a punch of ginger garlic purée." lace hoecakes (skillet corncakes with sorghum butter) by charles hunter iii "this recipe by charles hunter iii is one that i often make," says terry. "it is a fun dish that can easily pivot from a sweet breakfast treat, to a snack or a savory dinner dish that can be covered with sauce, legumes and the like." southern style mac and cheese by kardea brown southern style mac and cheese is hearty and sturdy. it's basically a custard style baked macaroni and cheese with eggs, heavy cream and sharp cheddar cheese. and brown's version, in particular, is irresistible. citrus and watermelon salad with spiced shrimp by kwame onwuachi this refreshing salad tastes like summer on a plate. the bright citrus, sweet watermelon and grilled shrimp really showcase the light and fresh flavors of the season. grilled chicken thighs with adobo sauce by jj johnson this recipe features the unexpected sweetness of rice vinegar along with west african palm sugar, which i love for its rich, caramel flavor. jj johnson's gullah shrimp burgers by jj johnson the lowcountry gullah islands offer a legacy of africa and the caribbean on the doorstep of the american south. grilled chicken thighs are brushed with a flavorful adobo sauce made with garlic, ginger, chiles, tomato paste, soy sauce and other aromatics. seared shrimp, corn and radish salad by jj johnson the perfect way to kickoff the start of summer is with plump wild caught shrimp, in season corn and radishes. the sweet corn, peppery radish and caramelized shellfish creates a great balance in this dish from chef jj johnson. jj johnson's red beans and rice by jj johnson the thick, creamy bean dish is packed with flavor, thanks to smoked andouille sausages and ham hocks, as well as the cajun holy trinity of bell pepper, celery and onion. it's a dish that's revered in both cajun and creole cuisine. creole spiced barbecue shrimp by jj johnson this quick and easy shrimp recipe from jj johnson gets its flavor from a combination of worcestershire sauce, lemon juice, thyme, rosemary, bay leaves and fresh tomatoes. it's a must make recipe this summer. victory chicken burgers by nicole a. taylor "on 'a different world,' a late 1980s sitcom set at the fictional hillman college, the homecoming weekend episodes are the most memorable story lines," writes taylor. "at the pit, the campus café owned and managed by vernon gaines   played by the late lou myers   half priced victory burgers were served during football games, and the pit's ordering window, stuffed with bus buckets, was more than a place for laughs and french fries; it was self affirming tv, at once aspirational and a time capsule of black life. because beef burgers are always on the cookout menu, i challenged myself to create a juicy chicken burger that's just as satisfying." chicken fried steak with gravy by scotty scott "i have to admit that when i first saw this dish on a menu, my body went through a wide range of emotions. at first, there was confusion. well, is it chicken or is it steak?" says scot scott. "then there was anger. wait, someone took perfectly good ribeye and fried it like some chicken? then there was joy. oh, somebody took one of those cube steaks my momma used to make and battered it, fried it up golden brown and bathed it in a gravy. now that's something i can get down with." red wine braised beef short ribs by kardea brown this dish is incredibly simple to create and is a classic addition to any juneteenth and weeknight repertoire. the five pounds of bone in short ribs are braised for three hours until the meat is tender and falling off the bone. geechee style fried okra and shrimp by bj dennis okra is such a staple in the southern diet. this dish is a reminder of the influences of african american foodways and vegetables on not only the southern landscape, but the landscape of america in general. nashville hot catfish po'boys by will coleman "driving through the streets of detroit, my hometown, it was common to pass by locals hosting fish fries, especially on sundays," says will coleman. "it was a community celebration with good food at the center of it. as my homage to those fish fries, i combined two of my favorite southern dishes   nashville hot chicken and catfish po'boys   to create one over the top sandwich worthy of celebration." carla hall's oven smothered chicken by 4 h cookbook and carla hall smothered chicken is a time honored tradition in the south. this version from carla hall is a more nutritious version created my her grandmother, a hospital dietician. it's cooked completely in the oven for a perfect weeknight meal and is fall off the bone delicious. hot honey fried chicken with white cheddar coconut grits by will coleman an ode to his grandmother, coleman's creamy, decadent grits are prepared with coconut milk and white cheddar, then topped with fatty roasted tomatoes and crispy fried chicken. fried catfish with creamy grits and tomato gravy by kevin mitchell this recipe stays true to the original southern style dish but kicks up the flavor. smoked paprika adds depth to the gravy, the grits bring a rich creaminess to the plate and are a great textural complement to the crispy fried fish. chef d's grilled and glazed baby back ribs by damon stalworth these ribs get infused with a ton of flavor from a wet rub and grilling process. serve them with summery salads, seasonal grilled veggies and traditional barbecue sides like baked beans, potato salad or mac and cheese. vallery lomas' fried green tomato biscuit sandwich by vallery lomas these sandwiches celebrate southern food with fluffy, light biscuits and fried green tomatoes. it's a spicy twist to the typical breakfast sandwich. blackened salmon with peas and greens by kevin mitchell "i love this dish because takes me back to my grandmother's kitchen," says kevin mitchell. "black eyed peas were one of the first things she taught me how to cook at six years old. i love using salmon with the peas and greens, because the fattiness of the salmon cuts through the spice and goes nicely with the slight sweetness of the coconut milk. the spices used in the recipe honor the enslaved cooks from charleston who used the same ones." barbecue shrimp and smoked gouda grits by jernard wells "this dish really represents my southern roots and my family," says jernard wells. "growing up, i would always look forward to my mother's smoked gouda grits paired with my father's barbecue shrimp." jerk chicken by kwame onwuachi "jerk chicken is spicy by nature. what was once a method of preparing food surreptitiously by jamaican maroons has become jamaica's greatest contribution to the culinary canon: a tapestry of flavors, aromatics and spices," says onwuachi. grilled peel and eat shrimp by damon stalworth peel and eat shrimp are a great interactive appetizer but also a conversation starter. put out a big bowl of the flavorful morsels and let the party begin! blackened chicken with collard green slaw by millie peartree "this recipe is full of flavor and has ingredients you can find in any store. as much as i love fried food, blackened chicken is a wonderful alternative that has a slight crust from searing," says millie peartree. "and you still have that big, bold flavor that is synonymous with southern food." jerk salmon with mango salsa and black beans by mawa mcqueen mawa mcqueen recommends serving your jerk salmon topped with mango salsa and a side of jasmine rice, fried plantains, stewed beans and haricot verts. devil's food icebox cake by nicole a. taylor "juneteenth coincides with summer heat. it's a time when a lot of us are trying to spend as little time in the kitchen as possible. this dessert requires minimal baking and so is perfect for the dog days of june," writes taylor. "when you think of red foods and black food traditions, red velvet cake might come to mind, but red food coloring was a luxury until the late 1930s and cream cheese frosting was introduced to the masses in the 1940s. in fact, it was probably a fluffy dark brown cake made with chocolate or cocoa that showed up at black celebrations. i'm throwing it back to the original color with this dessert." red 'what is this velvet?' cake by scotty scott "i love red velvet cake for the simple fact that i'm always sitting there eating it, thinking, 'what in the heck am i eating? i taste a little chocolate. i taste a little vanilla. i see a lot of red, but it ain't strawberry,'" says scotty scott. "ultimately, my brain is like, 'i don't know what this is, but it sure is delicious.'" tiramisu banana pudding by will coleman "my favorite part about family gatherings or parties is dessert," says coleman. "it’s an opportunity to be playful with your food and relish in sweet and decadent flavors. growing up, banana pudding was at the center of our potlucks, graduations, funerals, baby showers and weddings. it was a dessert that everyone could agree on. many years later, i found myself craving the banana pudding that the elders in my family made. i set out on a journey to find ways to bring a breath of fresh air to this classic dessert." strawberry lemonade by romel bruno nothing goes together better than fruity strawberry simple syrup and homemade lemonade! when strawberries are in season, we highly recommend grabbing as many as you can and making this ultra refreshing drink. sobolo (sorrel juice) by zoe adjonyoh this is an incredibly refreshing drink made from the vibrant dried flowers of the red sorrel plant, which is reputed to offer many health benefits, including reducing blood pressure and calming nerves. the flowers have a sharp sour punch but the juice from the petals, once sweetened with sugar, resembles cranberry juice. it's ideal for summer parties and can be livened up further by the addition of vodka to turn it into a sorrel cocktail. cornbread sweet potato cobbler by will coleman "these two dishes were a crucial staple on the plates of my ancestors   and this dish reimagines them by combining them," says coleman. "this cobbler begins with a handful of warm spices, maple syrup, sweet potatoes, plums and blackberries. but, unlike my grandmother's cobbler, this one's topping is made from a few scoops of cornbread." sunny's easy toasted strawberry shortcakes by sunny anderson need to get dessert on the table fast? this quick recipe is made from just four ingredients. the hardest part is watching the toaster. yes, you can use the toaster for dessert! berry smash by lauren "lp" paylor o'brien this drink is summer in a glass, with three types of berries   strawberries, blackberries and raspberries   plus plenty of lemon to make it even brighter. it also has a good amount of technique to practice your mixology   shaking, straining and muddling   but it's definitely worth the effort. lemon lime soda cake by jocelyn delk adams the first recipe joceyln delk adams learned to make was this one: a vintage recipe that's circulated her family for decades. it's her mother's all time favorite   a perfectly bright and lemony cake for summer. patti labelle's red velvet marble cake with boiled frosting by patti labelle this cake has one of the most tender, melt in your mouth textures around, but its main flavor is vanilla   the cocoa is in the batter only to deepen the red color. boiled frosting has been around for years and is basically a sweet paste beaten into butter. the end result is smooth and creamy. sunny anderson's strawberry vodka spritzer by sunny anderson this refreshing spritzer gets an instagram worthy ombré effect from the bright red hue of the fresh strawberries. putting all of the berries on the bottom of the pitcher makes the color rise from the base and diffuse through the cocktail up to the top. bananas foster by millie peartree "who doesn't like something sweet at the end of the meal? it reminds me of the first time i had it with my mom and sister in new orleans," says peartree. "whether served with pound cake and ice cream or frozen yogurt, it is the perfect closer to any meal." sheinelle's grandma's strawberry jell o salad by sheinelle jones "this recipe just reminds me of family getting together," says sheinelle jones. "my grandma makes this, and we eat it as a salad and as a dessert 'cause it's so yummy. the sweet strawberries, tropical pineapple, tangy sour cream and crunchy nuts cover all the flavor and texture bases you want in a great dish." sunny's no bake strawberry blueberry pie by sunny anderson if it's too hot out, why bake? with this easy fruit filled recipe you can make a delicious dessert without ever turning on the oven. caramel peach skillet cake by jocelyn delk adams besides the taste being irresistible, the "dump cake" process is beyond easy; no mixing is required. just a simple layering of ingredients allows everything to come together wonderfully. red velvet sheet cake by kardea brown in brown's favorite cake, her secret ingredient is white vinegar, which helps maintain the red color from the food coloring. she tops this beauty with an irresistible cream cheese frosting and chopped pecans for garnish. peach crisp by vallery lomas crisps are a flavorful and satisfying alternative for people who want the same peachy goodness of a cobbler or pie but don't want to fool around with pie dough. you can peel the peaches if you like, but keeping the skin on fits the rustic nature of the dish and it makes the prep easier. red wine granita by kardea brown if chocolate and cakes aren’t your thing, don’t waste that open bottle of red wine; instead, use the leftover glasses to create brown's fruit granita, enhanced with a mixed berry simple syrup to create a deliciously different dessert. classic butter pound cake by jocelyn delk adams "because of the historic significance of the great migration, southern cuisine had a major impact on midwestern cuisine," says delk adams. "pound cake, along with other soul food classics, became a huge part of illinois' food map and are shared in many homes across the state." this article was originally published on today.com

harper’s bazaar hair awards: 16 winners that treat everything from volume to split ends sections shows more follow today more brands like july fourth celebrations, juneteenth is characterized by summer cookout dishes: barbecue, baked beans, deviled eggs, potato salad, cakes and pies. red hued foods are classic   red drinks, watermelon and, recently, red velvet cake. from the very beginning, praying, preaching, playing, singing, storytelling and eating were juneteenth canons. to embrace the reminders of slavery and poverty   including the gastronomic vestiges like red soda water, catfish and the sweet treats of childhood   can be hard, but to do so is to honor the suffering and affirm the contributions made by generations of freed african americans. fried chicken, for example, is a soul food tradition that can be traced to the enterprising women who used chicken to build lives for themselves and secure their economic freedom. serving fried chicken takes on an entirely new meaning when served at emancipation day picnics celebrating freedom. with any luck, the families who share a homemade picnic in the park will recall the artistic spirit and selfless determination of generations of african american cooks who were finally able to decide how they would prepare vegetables and set the time and manner in which the family ate its suppers; they can cheer the restaurateurs who for so long were denied the opportunity to serve. the dish we've come to know as warm spinach salad   greens tossed with a hot bacon dressing   wasn't really a salad at all, to hear the black cookbook authors tell it through the years. survey the vegetables section of soul food and early 20th century black cookbooks and look for this uber popular combination with titles like "wilted" or "killed" lettuce or spinach, or you might miss it. back in the day, farm folks tossed combinations of bitter greens and herbs, such as escarole, chicory, purslane and watercress, with a warm dressing they stirred together right in a hot skillet after cooking bacon. in harder times, wild weeds like dandelion and poke, as in "poke sallet," answered the call. soul cooks carried on the tradition of wilting lettuce leaves instead of spinach. i returned to the wilted lettuce tradition here with so called power greens. these greens are dark and rich in vitamins and minerals and taste delicious. try it my way, then experiment with your favorite combination of tender baby greens and herbs. i once wrote that an informal review of the most influential southern cookbooks in my collection revealed as many ways to fix fried chicken as there are cooks making the iconic dish, with innovations appearing in all time periods. but, through it all, marinating in buttermilk remains a classic go to technique for succulent chicken; the acidic cultured milk tenderizes the meat. for generations, chocolate was a luxury food item that families stretched their budgets to afford, making its presence on our tables an expression of affluence. in flush times, bakers added extra chocolate to standard chocolate cake batter, which yields a deep, dark fudge cake known as devil's food cake. this quick and easy recipe is a departure from standard mixtures that start by creaming together butter and sugar   what the old cooks meant when they said, "bake a cake in the usual way." coffee gives the batter a subtle richness. the cake is delicious topped with billows of fluffy white marshmallow frosting or a light buttercream or a chocolate cream cheese frosting. baked in layers, it will make a lovely statement on your next special occasion dessert table. a sheet cake is easier to serve and is de rigueur at the annual martin family reunion. "in my american south, fresh shelled lady peas, crowders, cream peas   delicate and pearl shaped   show up at the neighborhood market as a welcome sign of summer," writes nicole a. taylor in her cookbook "watermelon​ & red birds." "but frozen varieties of these delicious peas are so much more common that i have taken to making mental notes of where i can buy them," she continues. "at the forsyths farmers' market in savannah, georgia, joseph fields farms sells shelled peas in sealed storage bags, sitting in iced coolers. farmview market, a local food emporium located in eatonton, georgia, stocks their varieties in a refrigerated section alongside rock house creamery buttermilk. when i'm in athens, i stop by bell's food store, a family owned store and country cooking emporium." looking for a richer take on deviled eggs? add some pimento cheese. looking to make it even more festive? add popcorn shrimp. the goal is to serve the greens raw so that they're thought of as something healthy and delicious, rather than something that's always combined with bacon fat and cooked down. simply balance the natural bitterness of collard greens with a bright, sweet and spicy dressing for a delicious change. cornbread baked in a cast iron skillet is a simple, rustic pleasure that can be adapted any way you like. it can be a little sweet, or a little bit savory. you can add cheese or bacon, or just enjoy it hot out of the oven slathered with butter and a dab of honey. for kardea brown, juneteenth starts with a crudités spread, and she ups the ante by grilling the vegetables instead of serving them raw, using a medley of red bell peppers, mushrooms, broccoli, carrots and asparagus served alongside her smoked red pepper dip, a mix of feta, greek yogurt, lemon juice, garlic and smoked paprika. "red rice (tomato purloo) is important to me because, not only is it good, it also ties my heritage and the history of (south carolina) to west african influences," says bj dennis. this bright and juicy salad combines two summertime favorites in one delicious dish. the colorful contrast of the yellow tomatoes and red watermelon makes for an exceptionally attractive presentation. in this southern style pickled relish, al roker combines his favorite summer produce, from green tomatoes to cabbage to vibrant, multi colored bell peppers. "inspired by smoor tomatoes and onions   a traditional south african dish eaten as a sauce, relish or side   i caramelize onions, then sauté them with tomato paste," says bryant terry. "i top slow braised mustard greens with this mixture and finish it with minced jalapeños and hot pepper vinegar. warm, savory and tangy sweet, this dish is everything a side of greens in potlikker should be." this isn't your average cornbread recipe. it's super flavorful and very easy to make. the sweet honey, cheesy cheddar and spicy jalapeño work really well together in this dish. corn relish has traditionally been eaten throughout the south and stored in the larder for leaner months. terry's family has found multiple uses for this tangy condiment: stuffing it into tacos, serving it atop beans and simply sautéing it to serve as a side dish. "cabbage is often steamed in jamaica and served alongside oxtail, jerk chicken or rice and peas. it functions as a counterbalancing cooling element to spicier food," says kwame onwuachi. "i personally have always found steamed cabbage to be bland. so, to give it some flavor, i braise it in coconut milk, add the acidity of citrus and a punch of ginger garlic purée." "this recipe by charles hunter iii is one that i often make," says terry. "it is a fun dish that can easily pivot from a sweet breakfast treat, to a snack or a savory dinner dish that can be covered with sauce, legumes and the like." southern style mac and cheese is hearty and sturdy. it's basically a custard style baked macaroni and cheese with eggs, heavy cream and sharp cheddar cheese. and brown's version, in particular, is irresistible. this refreshing salad tastes like summer on a plate. the bright citrus, sweet watermelon and grilled shrimp really showcase the light and fresh flavors of the season. this recipe features the unexpected sweetness of rice vinegar along with west african palm sugar, which i love for its rich, caramel flavor. the lowcountry gullah islands offer a legacy of africa and the caribbean on the doorstep of the american south. grilled chicken thighs are brushed with a flavorful adobo sauce made with garlic, ginger, chiles, tomato paste, soy sauce and other aromatics. the perfect way to kickoff the start of summer is with plump wild caught shrimp, in season corn and radishes. the sweet corn, peppery radish and caramelized shellfish creates a great balance in this dish from chef jj johnson. the thick, creamy bean dish is packed with flavor, thanks to smoked andouille sausages and ham hocks, as well as the cajun holy trinity of bell pepper, celery and onion. it's a dish that's revered in both cajun and creole cuisine. this quick and easy shrimp recipe from jj johnson gets its flavor from a combination of worcestershire sauce, lemon juice, thyme, rosemary, bay leaves and fresh tomatoes. it's a must make recipe this summer. "on 'a different world,' a late 1980s sitcom set at the fictional hillman college, the homecoming weekend episodes are the most memorable story lines," writes taylor. "at the pit, the campus café owned and managed by vernon gaines   played by the late lou myers   half priced victory burgers were served during football games, and the pit's ordering window, stuffed with bus buckets, was more than a place for laughs and french fries; it was self affirming tv, at once aspirational and a time capsule of black life. because beef burgers are always on the cookout menu, i challenged myself to create a juicy chicken burger that's just as satisfying." "i have to admit that when i first saw this dish on a menu, my body went through a wide range of emotions. at first, there was confusion. well, is it chicken or is it steak?" says scot scott. "then there was anger. wait, someone took perfectly good ribeye and fried it like some chicken? then there was joy. oh, somebody took one of those cube steaks my momma used to make and battered it, fried it up golden brown and bathed it in a gravy. now that's something i can get down with." this dish is incredibly simple to create and is a classic addition to any juneteenth and weeknight repertoire. the five pounds of bone in short ribs are braised for three hours until the meat is tender and falling off the bone. okra is such a staple in the southern diet. this dish is a reminder of the influences of african american foodways and vegetables on not only the southern landscape, but the landscape of america in general. "driving through the streets of detroit, my hometown, it was common to pass by locals hosting fish fries, especially on sundays," says will coleman. "it was a community celebration with good food at the center of it. as my homage to those fish fries, i combined two of my favorite southern dishes   nashville hot chicken and catfish po'boys   to create one over the top sandwich worthy of celebration." smothered chicken is a time honored tradition in the south. this version from carla hall is a more nutritious version created my her grandmother, a hospital dietician. it's cooked completely in the oven for a perfect weeknight meal and is fall off the bone delicious. an ode to his grandmother, coleman's creamy, decadent grits are prepared with coconut milk and white cheddar, then topped with fatty roasted tomatoes and crispy fried chicken. this recipe stays true to the original southern style dish but kicks up the flavor. smoked paprika adds depth to the gravy, the grits bring a rich creaminess to the plate and are a great textural complement to the crispy fried fish. these ribs get infused with a ton of flavor from a wet rub and grilling process. serve them with summery salads, seasonal grilled veggies and traditional barbecue sides like baked beans, potato salad or mac and cheese. these sandwiches celebrate southern food with fluffy, light biscuits and fried green tomatoes. it's a spicy twist to the typical breakfast sandwich. "i love this dish because takes me back to my grandmother's kitchen," says kevin mitchell. "black eyed peas were one of the first things she taught me how to cook at six years old. i love using salmon with the peas and greens, because the fattiness of the salmon cuts through the spice and goes nicely with the slight sweetness of the coconut milk. the spices used in the recipe honor the enslaved cooks from charleston who used the same ones." "this dish really represents my southern roots and my family," says jernard wells. "growing up, i would always look forward to my mother's smoked gouda grits paired with my father's barbecue shrimp." "jerk chicken is spicy by nature. what was once a method of preparing food surreptitiously by jamaican maroons has become jamaica's greatest contribution to the culinary canon: a tapestry of flavors, aromatics and spices," says onwuachi. peel and eat shrimp are a great interactive appetizer but also a conversation starter. put out a big bowl of the flavorful morsels and let the party begin! "this recipe is full of flavor and has ingredients you can find in any store. as much as i love fried food, blackened chicken is a wonderful alternative that has a slight crust from searing," says millie peartree. "and you still have that big, bold flavor that is synonymous with southern food." mawa mcqueen recommends serving your jerk salmon topped with mango salsa and a side of jasmine rice, fried plantains, stewed beans and haricot verts. "juneteenth coincides with summer heat. it's a time when a lot of us are trying to spend as little time in the kitchen as possible. this dessert requires minimal baking and so is perfect for the dog days of june," writes taylor. "when you think of red foods and black food traditions, red velvet cake might come to mind, but red food coloring was a luxury until the late 1930s and cream cheese frosting was introduced to the masses in the 1940s. in fact, it was probably a fluffy dark brown cake made with chocolate or cocoa that showed up at black celebrations. i'm throwing it back to the original color with this dessert." "i love red velvet cake for the simple fact that i'm always sitting there eating it, thinking, 'what in the heck am i eating? i taste a little chocolate. i taste a little vanilla. i see a lot of red, but it ain't strawberry,'" says scotty scott. "ultimately, my brain is like, 'i don't know what this is, but it sure is delicious.'" "my favorite part about family gatherings or parties is dessert," says coleman. "it’s an opportunity to be playful with your food and relish in sweet and decadent flavors. growing up, banana pudding was at the center of our potlucks, graduations, funerals, baby showers and weddings. it was a dessert that everyone could agree on. many years later, i found myself craving the banana pudding that the elders in my family made. i set out on a journey to find ways to bring a breath of fresh air to this classic dessert." nothing goes together better than fruity strawberry simple syrup and homemade lemonade! when strawberries are in season, we highly recommend grabbing as many as you can and making this ultra refreshing drink. this is an incredibly refreshing drink made from the vibrant dried flowers of the red sorrel plant, which is reputed to offer many health benefits, including reducing blood pressure and calming nerves. the flowers have a sharp sour punch but the juice from the petals, once sweetened with sugar, resembles cranberry juice. it's ideal for summer parties and can be livened up further by the addition of vodka to turn it into a sorrel cocktail. "these two dishes were a crucial staple on the plates of my ancestors   and this dish reimagines them by combining them," says coleman. "this cobbler begins with a handful of warm spices, maple syrup, sweet potatoes, plums and blackberries. but, unlike my grandmother's cobbler, this one's topping is made from a few scoops of cornbread." need to get dessert on the table fast? this quick recipe is made from just four ingredients. the hardest part is watching the toaster. yes, you can use the toaster for dessert! this drink is summer in a glass, with three types of berries   strawberries, blackberries and raspberries   plus plenty of lemon to make it even brighter. it also has a good amount of technique to practice your mixology   shaking, straining and muddling   but it's definitely worth the effort. the first recipe joceyln delk adams learned to make was this one: a vintage recipe that's circulated her family for decades. it's her mother's all time favorite   a perfectly bright and lemony cake for summer. this cake has one of the most tender, melt in your mouth textures around, but its main flavor is vanilla   the cocoa is in the batter only to deepen the red color. boiled frosting has been around for years and is basically a sweet paste beaten into butter. the end result is smooth and creamy. this refreshing spritzer gets an instagram worthy ombré effect from the bright red hue of the fresh strawberries. putting all of the berries on the bottom of the pitcher makes the color rise from the base and diffuse through the cocktail up to the top. "who doesn't like something sweet at the end of the meal? it reminds me of the first time i had it with my mom and sister in new orleans," says peartree. "whether served with pound cake and ice cream or frozen yogurt, it is the perfect closer to any meal." "this recipe just reminds me of family getting together," says sheinelle jones. "my grandma makes this, and we eat it as a salad and as a dessert 'cause it's so yummy. the sweet strawberries, tropical pineapple, tangy sour cream and crunchy nuts cover all the flavor and texture bases you want in a great dish." if it's too hot out, why bake? with this easy fruit filled recipe you can make a delicious dessert without ever turning on the oven. besides the taste being irresistible, the "dump cake" process is beyond easy; no mixing is required. just a simple layering of ingredients allows everything to come together wonderfully. in brown's favorite cake, her secret ingredient is white vinegar, which helps maintain the red color from the food coloring. she tops this beauty with an irresistible cream cheese frosting and chopped pecans for garnish. crisps are a flavorful and satisfying alternative for people who want the same peachy goodness of a cobbler or pie but don't want to fool around with pie dough. you can peel the peaches if you like, but keeping the skin on fits the rustic nature of the dish and it makes the prep easier. if chocolate and cakes aren’t your thing, don’t waste that open bottle of red wine; instead, use the leftover glasses to create brown's fruit granita, enhanced with a mixed berry simple syrup to create a deliciously different dessert. "because of the historic significance of the great migration, southern cuisine had a major impact on midwestern cuisine," says delk adams. "pound cake, along with other soul food classics, became a huge part of illinois' food map and are shared in many homes across the state." toni tipton martin is an award winning food and nutrition journalist using cultural heritage and cooking for social change. as editor in chief of cook’s country magazine, toni shares the stories behind america’s favorite dishes. her books celebrate the professional skills and kitchen wisdom of invisible black cooks as culinary role models from whom everyone can learn. © 2025 nbcuniversal media, llcapple®, apple logo® and app store® are registered trademarks of apple inc.

we turned to black food bloggers to share recipes they love that are inspired by their favorite black american cookbooks. juneteenth (june nineteenth) marks the date in 1865 when the news of emancipation finally reached galveston, texas. on this day, over two years after the emancipation proclamation was signed, nearly 250,000 enslaved people were freed. although america’s history has and continues to be blemished with senseless acts of violence, brutality, and inequality toward the black community, today, juneteenth serves as a national day of remembrance and honor. and in a historic moment, on june 16th, 2021 the united states senate unanimously passed a bill to make juneteenth a federal holiday. through joyful celebrations and soulful traditions, juneteenth allows us to make space to pay homage to our ancestors by acknowledging their struggles and perseverance. and at the center of these celebrations are an expansive range of soulful recipes with deep rooted histories as rich and diverse as the black experience itself. in the spirit of creating new traditions, the juneteenth virtual cookout commences for its fifth year. started by meiko temple (meiko and the dish) and aaron hutcherson (the hungry hutch) in 2017, this highly anticipated event now falls under eat the culture whose mission is to empower content creators, storytellers, and tastemakers that champion black foodways. this year is unique as 19 black food bloggers have come together to bring you recipes inspired by their favorite black american cookbooks and their authors. their heartfelt appreciation for their selected cookbook authors is expressed beautifully through the love letters that accompany each recipe. from a take on toni tipton martin’s jam cake (britney breaks bread) to michael twitty’s african soul rice salad with crispy collards (savor + sage), this list is inclusive of main courses, side dishes, and drinks that honor the black american food experience and the creators who continue to pioneer the space. have a look at the full list of recipes, and be sure to follow #juneteenthcookout2022 on instagram and facebook to engage with the talented creatives and bloggers as they share additional content through the week. "i chose jenné claiborne's sweet potato soul because i'm inspired by her mission to infuse plant based foods with traditional southern flair. jenné's vegan soul food recipes are simple, creative, and wildly delicious with a modern, healthy twist on classic dishes. i chose to make her purple and white potato salad because in black families, only the best cooks are allowed to bring the potato salad to the cookout and hers did not disappoint!"  jessica lawson, big delicious life "jubilee is a celebration of culture and foods and how they intersect in taste, flavor, joy, and love. from the beautiful dishes to delectable baked goods, i've made my fair share of recipes from this book, and would be remiss not to celebrate this treasury of food for juneteenth. this book embodies freedom through culinary expression and is the perfect culmination of recipes to rejoice!"  britney brown chamberlain, britney breaks bread "i've followed vallery's work for a while now, and i love the way she connects her incredible recipes to the story of her family history, her childhood in louisiana, her life as a practicing attorney in manhattan, and her remarkable determination to find success in food media. and especially as a fellow attorney turned baking blogger, life is what you bake it was such an inspiring read. i chose to make a 6 inch cake version of vallery's red velvet sheet cake, linking her baking history with the juneteenth tradition as a whole, and with my own love for small batch cakes!"  chenée lewis, chenée today "i chose cooking solo because it was one of the first black owned cookbooks i purchased for myself and it really helped me in grad school. klancy's recipes are so creative, and they showed me that meals for one do not have to be boring, unhealthy, or overly complicated. her recipes and this cookbook were a very early inspiration to what is now coined cuisine!"  shani walker, coined cuisine "kevin bludso’s new cookbook, bludso’s bbq: a family affair in smoke and soul, resonated with marrekus and krysten of cooks with soul because not only are they southern barbecue enthusiasts, but krysten’s mother also grew up in compton, california the same city kevin was born and raised in. described as a love letter to the city, kevin explains in his new book how he learned to barbecue by visiting his great aunt, “granny” in texas every summer. this appealed to marrekus because he also spent summers as a child at his grandfather’s in mississippi, where he would fill buckets of butter beans, purple hull peas, and collard greens that had been planted on his family’s land. kevin’s memoir truly is a “family affair,” which makes it even more special to the husband and wife team."  marrekus & krysten wilkes, cooks with soul "i chose watermelon & red birds because it is a celebration of juneteenth foods. nicole a. taylor blends storytelling, history, and world class cooking in a cookbook that i hope to pass down through generations!"  jazzmine woodard, dash of jazz "i identify with charity's story. like charity, i am examining the health benefits of plant based eating, by slowly incorporating more fresh vegetables into my diet. the recipes in unbelievably vegan use spices and sauces to build flavor. her methods make eating plant based fulfilling and enjoyable. charity teaches us how to make classic homecooked dishes using vegan ingredients, from creamy macaroni and cheese to gooey caramel covered sticky buns."  takera gholson, flights and foods "i chose rodney scott's world of bbq because i identify with the struggle of being a traditionalist while championing non conformity in all aspects of life. brother scott demonstrates in order to grow as a pitmaster, father, leader, businessman, etc. you not only have to work extremely hard and go beyond your comfort zone, but you also have to make really hard choices including leaving parts of your past behind. facing the duality of this everyday struggle excites me as i try to authentically honor my ancestors while challenging my peers to be progressive."  marwin brown, food fidelity "when i think about freedom and the black food experience, i feel that visibility, expression, and innovation are extremely important. as a member of lgbtq+ community, son of a southern chef was one of the first cookbooks i had the pleasure of purchasing from a black chef from my community. his vibrant and whimsical photography and inventive takes on recipes of his childhood showcase how he is able to bring his full self to his food. the authenticity and heart that he brings to each of his recipes have empowered me to be more bold and unapologetic in the content i bring forth."   geo banks weston, geo's table "i chose chef kwame onwauchi’s cookbook, my america, because he is an amazing culinary professional who advocates for diverse cuisines and voices. his debut cookbook is educational, soulful, and reflective of african and caribbean traditions. i was excited to be chosen to highlight his work for this juneteenth celebration. i have been a fan of his since he was a contestant on top chef, one of my favorite culinary shows. cooking his jamaican beef patty was an honor and i learned so much about this dish’s history because of him."  brittany fiero, her mise en place "this grilled cheese sandwich with spicy vegetable relish is inspired by the chakalaka and cheddar braaribroodjies recipe from hawa hassan with juila turshen in bibi’s kitchen cookbook. i believe this is a great recipe to bring to the juneteenth celebration. i was an ambassador for the city of new orleans in durban, south africa and i connected with the culture instantly."  kenneth temple "this year i had the honor to be assigned grandbaby cakes cookbook and i couldn’t be more thrilled. when i initially started blogging, jocelyn was one of the few black food bloggers i was aware of. i immediately fell in love with her recipes after trying her amazing strawberry shortcake and lemon pound cake. i am so inspired by her and her work and i’m honored that i get to represent her red velvet cake in this year’s juneteenth lineup. she was actually one of the first bloggers that made me believe that i could actually turn my passion into a career. i am constantly inspired by her and all she continues to accomplish."  bianca dodson, lenox bakery "before there was a julia child or martha stewart, there was lena richard, a trailblazing culinary hero with an empire that spans restaurants, catering, frozen food, television, and education. i want to pay homage to her legacy and book, the new orleans cookbook, because of her achievements in celebrating the black roots of creole cooking throughout her work."  meiko temple, meiko and the dish "i fell in love with cheryl day's treasury of southern baking the moment i read her dedication. "to pay homage to all of the enslaved women who didn't get credit for their recipes because they couldn't read or write". this cookbook has more than delicious recipes. the narratives and stories elevate this cookbook to an oral history of southern baking. i can’t imagine a more perfect cookbook for a juneteenth celebration. my pig pickin' cake is a nod to an authentic southern summer bbq dessert."  heather alemu, my sweet precision "i chose carla hall's soul food by carla hall because carla is an amazing chef who has a southern background that is reflected in her food. i also have a southern background, so her cooking and baking resonates with me. carla hall is someone who i have followed from top chef to the chew and now, on food network. i had the pleasure of being on an episode of the chew as a judge 4 years ago, and seeing her in person was the highlight of my career. for me, choosing her book was a “no brainer.” her cooking style embodies the soulful recipes of the juneteenth celebration and i am so honored to be able to recreate her blackberry peach crumble pie."  monique polanco, peaches2peaches "when i think of the quote “i am my ancestors’ wildest dreams” i think of culinarian michael twitty, his documented culinary journey in the cooking gene spanning from america to africa and the telling of our ancestors' story in a way that had not been told before. as i started to become more interested in my family’s generational ways of cooking, his book was a huge inspiration in my own culinary journey which ultimately goes beyond cooking food but embracing the history of my family, honoring the kin i have never known and those i may never meet, and basking in the connection black food has across the diaspora and beyond."  stefani renée thibodeaux medley, savor & sage "bryant terry's black food is an anthology of the heart. he's managed to curate a collection of writings and recipes that makes the reader feel as though they're at a worldwide family reunion. this grape tarragon spritzer has a delicate, yet bold flavor that is symbolic of the black culture. we're not shy about living out loud."  marta rivera diaz, sense and edibility "bryant terry's "all green everything salad" from his vegetable kingdom cookbook is a tasty, vibrant, healthful addition to a juneteenth cookout. it's perfect to serve alongside richer dishes to balance them out. it's also light, but filling enough to enjoy on its own."  candice carter, that green lyfe like most folk in the know, my introduction to marcus samuelsson came from watching him on the food network. every time i saw him, it was easy to pick up on how passionate he was about food. marcus is what i like to call a “chef of the african diaspora.” in that, he has a flair for infusing african based cultural food references into a style of cooking that is uniquely his own. and by doing so, chef samuelsson elevates his cooking, broadens our collective palettes, and furthers the conversation regarding the rich history of “black” food. my wife tatanisha and i visited his harlem based red rooster restaurant in 2019, and after the first bite, my respect for this james beard award winning chef was set in stone. marcus’s african roots are the connective tissue that has solidified my admiration for who and what he is. further, after reading his yes, chef: a memoir, i developed a broader sense of what makes chef marcus tick and what drives him. so, when my eat the culture fam approached me to be a part of this year’s juneteenth celebration, it was an easy sell. my cocktail contribution was inspired by the rum rum punch taken from marcus samuelsson’s the red rooster cookbook: the story of food and hustle in harlem. with the addition of dried hibiscus flowers, i have created a cocktail worthy of being shared with friends and family as we celebrate this year’s juneteenth. so, let’s raise a glass. cheers!"  derrick & tatanisha worthey, this worthey life see what other food52 readers are saying. our best tips for eating thoughtfully and living joyfully, right in your inbox.

all products are independently selected by our editors. if you buy something, we may earn an affiliate commission. often the foods you’ll find at a juneteenth celebration are symbolic: there’ll be dishes that represent prosperity (collard greens, black eyed peas), and red foods and drinks (such as hibiscus tinged punch) that have been served at special occasions throughout the african diaspora. "the color red is the embodiment of spiritual power and transformation," writes historian michael twitty on his website, afroculinaria, who also wrote this story about the occasion. when people gather to observe the day, there's also almost always barbecue, whether in the form of pulled pork, ribs, chicken, or all of the above. this collection of juneteenth recipes comes from epi contributors and from some of our favorite cookbooks by black authors; for more from these chefs, click the links to the cookbooks there are many more great recipes where these came from. summery juneteenth recipes don't get much better than this easy make ahead salad from carla hall's soul food: creamy black eyed peas soak up the garlicky, mustardy hot sauce dressing and mingle with crisp cucumbers, juicy tomatoes, and fresh dill. it's a great option for a gathering, since it improves with time as it sits. choose the ripest bananas you can find (black spots are a good thing!) for this meringue topped custard pie with a vanilla wafer crust. then pick up a copy of meals, music, and muses by alexander smalls for even more great recipes. this new recipe for ribs from epi contributor brigid washington the author of coconut. ginger. shrimp. rum.: caribbean flavors for every season comes with two sauce options. one pairs vanilla scented cola with scotch bonnet chiles and allspice, while other combines mustard with ginger ale, fresh ginger, and apple cider vinegar. a jar of habanero bbq flavored almonds inspired lazarus lynch to create this grilled shrimp recipe, which appears in his book, son of a southern chef. chef elle simone scott shared her grandmother's corn pudding recipe in tasty pride. it's a great side dish whether you serve it hot out of the oven or cold from the fridge. grilled carrots make for an excellent side dish, but when you pair them with a cooling scallion and herb coconut yogurt and a bright and spicy chile beet vinaigrette, as gregory gourdet does in everyone's table, they move into main dish territory. epi contributor jocelyn jackson found inspiration in the black eyed pea fritters sold by street vendors across west africa to create these vegan burger patties. mixing amaranth into the chile  and mushroom flavored patty gives the surface a nice crunch. this sweet potato cobbler recipe from nathan jean whitaker sanders appeared in gourmet back in 2007. it's time for a comeback. these vegan cornbread muffins from bryant terry's vegetable kingdom get a topping of creamy whipped sweet corn and a dollop of homemade pepper jelly. the final step of chef bryan furman's method for the best grilled chicken? grill some lemon quarters until charred and softened, then squeeze over the butter brushed meat. grilled bread, smoky bacon studded pimento cheese, and juicy peaches: this ultimate summer toast is an ode to chef todd richard's father, and appears in his cookbook soul. this sweet potato pie appears in toni tipton martin’s jubilee. if you'd like to take it over the top, go for the optional praline topping, which will add an extra layer of crunch and toasty caramelized sweetness. chef erick williams shared this perennial favorite with us as a part of his thanksgiving menu, but it's delicious at any time of year. this vivid red dish starts with a thai inspired blender dressing , which turns ripe summer fruit (watermelon, blueberries, strawberries or any other berry you like) into a tangy, spicy salad that's a perfect accompaniment to anything you've got going on the grill. epi contributor brigid washington says this piquant barbecue side dish is “both simple and complex, with just the right amount of soul and spice.” for more on the genius of jerk seasoning, read her essay here. tender olive oil biscuits plus ruby red strawberries, whipped cream, and a tangy balsamic glaze make these shortcakes something special. the recipe, created by jerrelle guy, appears in her book, black girl baking: wholesome recipes inspired by a soulful upbringing. chef sarah kirnon's jerk chicken thighs and drumsticks are marinated in chiles, garlic, vinegar, soy sauce, rum, allspice, nutmeg, and cloves before grilling. red drinks are an essential part of any juneteenth celebration; this hibiscus tea from jubilee is brilliantly red and sweet tart, with a delicious bite from ginger and aromas of clove and citrus. epi contributor jocelyn jackson's summer family gatherings are frequently graced with the presence of a condiment platter filled with raw slices of sweet vidalia onion, crunchy cucumbers, and this vibrant combination of pickled cabbage, peppers, and green tomatoes. the star of this easy gomen inspired dinner is niter kibbeh, an ethiopian spiced, clarified butter. epi contributor cheryl slocum walked us through the details for making the butter at home, but it's also available for purchase online. for this play on a juneteenth fish fry, pair savory, collard green flecked waffles with pan fried fish and maple laced hot sauce. both the cooked greens and the potlikker go into the waffle batter, which turns the breakfast staple into an umami lover's dream. these jerk rubbed ribs from chef tanya holland are marinated with jalapeño and vinegar, rubbed with allspice, salt, nutmeg, chile powder, and more, then grilled and brushed with a pineapple glaze. the recipe is from holland's book, brown sugar kitchen. tea cakes are not as sweet as sugar cookies and less fluffy than madeleines. this version of the classic dessert, featured in toni tipton martin's jubilee, has buttermilk, plus a touch of nutmeg and vanilla. in the up south cookbook, author nicole a. taylor writes that these succulent fried green tomatoes always make an appearance at her juneteenth feast. they're soaked in peppered buttermilk, then dredged in a mix that includes cornmeal, smoked paprika, onion powder, and flour before frying. she recommends topping the slices with a mix of tangy goat cheese and basil. this elaborate cake from benjamina ebuehi is a true showstopper, laced with fragrant elderflower cordial and gilded with a roasted strawberry buttercream. try the recipe, then get more in her book, the new way to cake. “go out and buy some good bacon," writes chef carla hall in carla hall's soul food. “pour the rendered fat through a sieve and keep that liquid gold in your fridge. it’ll make this the tastiest cornbread you’ve ever had.” this red punch from nicole a. taylor's the up south cookbook gets its richness from roasted pineapple, its brightness from steeped hibiscus and fresh lime, its spice from ground ginger, and its fizz from ginger beer. you can add rum or skip it; it's good both ways! the fruit in this grilled watermelon salad from between harlem and heaven by chefs jj johnson and alexander smalls gets a delicate hint of smoke that pairs wonderfully with cornbread croutons. crunchy matchsticks of apple and kohlrabi meet two types of cabbage and a bright dressing in this slaw from chef bryant terry. it's just the thing to refresh your palate between bites of whatever's on the grill. this recipe is one of our favorites from vegetable kingdom. hawa hassan describes chakalaka as a “spicy, tangy, full of flavor” concoction that’s “similar to a chutney or salsa.” here, its spread onto a grilled cheese sandwich that, classically, is truly grilled: meaning outdoors, over a live fire. feel free to cook yours indoors if you'd prefer. sweet summer strawberries and tangy chunks of cherry red rhubarb make this crisp from the back in the day bakery cookbook an easy favorite. this recipe from rob rainford's born to grill walks you through his method for smoky, flavorful ribs, basted with a tangy homemade barbecue sauce. in meals, music, and muses: recipes from my african american kitchen chef alexander smalls shares his secret to superlative potato salad: the perfect balance of pickle relish. this towering cake from grandbaby cakes gets even better thanks to a luscious blackberry compote that's swirled into the cream cheese frosting. more blackberries on top? yes, please. this recipe from chef alexander smalls brings together fresh corn, smoked hot sausage, shell on shrimp, and sweet scallops, flavored with bird’s eye chiles and old bay. the recipe appears in meals, music, and muses: recipes from my african american kitchen. this recipe for collard greens, sweetened with golden brown onions and brightened with a splash of coconut vinegar, comes from chef sarah kirnon of miss ollie's in oakland. this dish of canned chickpeas tossed in a sweet and spicy sauce of berbere spice mixed with honey and wine appears in ethiopia: recipes and traditions from the horn of africa by yohanis gebreyesus. it makes for a wonderfully filling summer breakfast. bryant terry shares his recipe for the best sweet tea in his book, vegan soul kitchen. he boosts orange flavored black tea with freshly squeezed orange and lemon juice, adding in fragrant cinnamon and just enough sweet agave nectar. this recipe from the big hurt's guide to bbq and grilling guides you through cooking that pot of beans on the grill for a rich, smoky flavor. (a little bacon doesn't hurt, either.) mashed potato is a traditional addition to a yeast dough like this one from edna lewis; it helps the rising and also contributes to its tenderness. these rolls have outstanding flavor and are so light and fluffy they almost levitate. this peach cobbler, scented with nutmeg and cinnamon, has been passed down through lazarus lynch's family for generations. along with the recipe, which appears in son of a southern chef, there's one piece of advice: don't skip the ice cream on top. dora charles has stories to tell: about the fabulous cooks in her family going back generations, about working with paula deen for 22 years, and about how to “cook by ear" and be thrifty with leftovers. this red velvet cake recipe and those stories appear in a real southern cook. a chiffonade of collard greens gets a quick blanch, then is briefly sautéed with olive oil, garlic, and sweet raisins in this bryant terry recipe from vegan soul kitchen. with mint strewn all over the juicy fruit, this salad from carla hall's soul food ends up being super refreshing. pair it with ribs, chicken, or fried fish. these remarkably crispy okra fries from between harlem and heaven start with a long soak in egg and a light coating of rice flour, cornstarch, and smoked paprika before they hit the hot oil. in this edna lewis recipe, a touch of brown sugar mellows the acidity of canned tomatoes. it's topped with slices from a pullman loaf and baked until crisp and golden brown. chef alexander smalls calls this “the easiest pie you’ll ever make." it starts with a simple graham cracker crust, layered with a cool, creamy lemon filling and topped with fluffy meringue that's baked until golden brown. in the big hurt's guide to bbq and grilling, frank thomas warns that pulled pork requires some patience. it's worth it, though, once you have this tender pork, dressed in an easy, tangy homemade barbecue sauce, pilled on a bun and ready to eat. add your favorite slaw on top or serve it on the side. looking for a slaw to top that pulled pork? here's chef bryan furman's recipe, dressed with peach nectar, apple cider vinegar, and hot sauce. bryant terry's fantastic vegan recipe for black eyed pea fritters was inspired by a dish served at the gambian cameroonian restaurant bennachin in new orleans. in this carla hall recipe, chicken thighs simmer in a caribbean inspired coconut milk gravy. serve it with lime wedges for a bright pop of freshness. chef sarah kirnon's plantain chips are delicious all by themselves, but her mango and scotch bonnet hot sauce is not to be missed. this fried chicken recipe appeared in pioneering new orleans chef leah chase's cookbook, the dooky chase cookbook. this edna lewis recipe for brunswick stew can be prepped in advance; it's even better the next day. you'll start with rabbit or chicken, plus cayenne, onion, green bell pepper, canned tomato, and a package each of frozen corn and lima beans. this classic from chef leah chase, which appears in the dooky chase cookbook, is an ideal juneteenth recipe. it gets its bold flavor from garlic, onion, and a bit of smoked ham and sausage. just be sure to stir the beans occasionally to make sure they don't burn. jocelyn jackson tiffany hopkins emily johnson joe sevier more from epicurious connect © 2025 condé nast. all rights reserved. epicurious may earn a portion of sales from products that are purchased through our site as part of our affiliate partnerships with retailers. the material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of condé nast. ad choices food innovation group

put together a juneteenth menu full of flavor and joy, including barbecued delights, juicy seasonal fruit, buttery biscuits, and more. food & wine / photo by stacy allen / food styling by emily nabors hall / prop styling by tucker vines juneteenth is all about celebration, no matter how, where, or with whom the festivities take place. the holiday, observed on june 19, commemorates the day in 1865 when enslaved people in galveston, texas, learned of their freedom, which had been declared in the emancipation proclamation two years earlier. "for a few hours, pure liberation meets a plate of food," cookbook author nicole a. taylor wrote in food & wine about her own juneteenth parties. here are a few recipes from taylor and other cooks, full of flavor and joy to inspire your own juneteenth menus. slightly sweet and buttery, this classic southern cornbread is a must order at virtue, erick williams' flagship restaurant in chicago, illinois, where he celebrates the food of the great migration. antonis achilleos / food styling by emily nabors hall / prop styling by lydia pursell cookbook author zoe adjonyoh's travels to ghana inspired this vegetable forward dish. sautéed eggplant, okra, and spinach are tossed with coconut oil and spices and topped with grilled marinated prawns. in this savory fruit salad, roasted peanuts, collard greens, and parmesan yield a hearty pesto that's the perfect partner for honey dressed wedges of plums and nectarines. fonio, a west african grain similar in texture to couscous, soaks up the pesto to flavor each bite. do as f&w's cheryl slocum does and stud your peach cobbler with fresh sweet cherries to get more red on the juneteenth table   you'll need 10 cups of fruit total. with their crunchy turbinado sugar topping, vanilla mascarpone biscuits have a tender, shortcake like texture that marries beautifully with the fruit. known as sorrel in parts of africa, roselle   the type of hibiscus used in most hibiscus teas   complements the floral notes of gin here for a balanced beverage. stir leftover hibiscus tea into lemonade for a refreshing nonalcoholic sipper. greg dupree / food styling by rishon hanners / prop styling by claire spollen simmering black eyed peas with a purse of tomato, scallions, chiles, garlic, and cilantro stems flavors the beans as they cook; the vegetables later become the base for the salad's silky dressing. for a bit less heat, feel free to seed the jalapeño. "when hibiscus is steeped in water, it creates a red drink, an essential menu item of juneteenth," says nicole a. taylor, sharing the juneteenth memories that inspired her to create this hibiscus snow cone. in this playful icy dessert, taylor riffs on tradition, using dried hibiscus blossoms to make a sweet, tangy syrup for a celebratory snow cone. whipped cream and crushed pink peppercorns add a final flourish. made with a combination of grated cold butter for flavor and vegetable shortening for tenderness, chef carla hall's biscuits owe their towering, flaky layers to her classic laminating technique. gorgeous summer fruit and grilling are at the heart of nicole a. taylor's juneteenth menu. here, she takes blueberries for a savory spin, blending the berries with shallots, thyme, and chipotles in adobo to create a sticky sauce that showcases the floral notes of the fruit, while red wine and balsamic vinegar add a tart backbone that brings the flavors into focus. "when i think of eric adjepong's food, i think of the west african dance called the highlife, full of afro beats and guitars and brass instruments," says tamie cook, who co wrote the cookbook the rise: black cooks and the soul of american food with marcus samuelsson, osayi endolyn, and yewande komolafe. "jollof rice is such a beloved dish that every west african takes ownership of it." this sweet, spicy, and punchy upgrade to classic slabs of salted watermelon is the palate pleasing appetizer your cookout guests deserve. fresh coconut water is much sweeter and has a greater depth of flavor than bottled versions, so crack open a coconut if you can. this smoked brisket is self taught barbecue expert matt horn's signature recipe   the star of the menu at his restaurant, horn barbecue, in oakland, california. the 2021 f&w best new chef spent weeks perfecting this recipe and says time is the most important ingredient in the dish. you need to be patient while the meat's internal temperature rises to 203°f, but it's worth it when your smoked masterpiece is ready. food & wine / photo by stacy allen / food styling by emily nabors hall / prop styling by tucker vines chewy, chocolaty red velvet cookies are filled with a tangy no churn cream cheese ice cream for an irresistible combination of flavors and textures. the ice cream filled sandwiches soften as they freeze, making these a great make ahead dessert. puna yam (not to be confused with sweet potato) is the star of this ghanaian dish often served on wedding days. its unique texture and flavor makes puna yam worth seeking out for this recipe. three different kinds of cheese   extra sharp cheddar, colby jack, and cream cheese   go into this rich, savory macaroni and cheese recipe, which also gets layers of flavor from fresh bay leaves and dry mustard. a dream of reuniting with friends and loved ones in 2021 for a juneteenth celebration inspired nicole a. taylor's recipe for moscato pound cake with grape glaze. moscato gives this cake a lighter, more tender crumb than a typical pound cake while also imparting a subtle sweetness; freeze dried grapes bring vibrant color to the glaze. julia hartbeck with less than half an hour of active work time, this flavorful pork recipe truly is a set it and forget it situation. serve it with coleslaw and pickles   the bun is optional. dressed in olive oil and champagne vinegar rather than mayonnaise, this tangy potato salad bursts with bright flavor. parsley and quick pickled red onion provide pops of color; a playful salt and vinegar potato chip topping adds an irresistible crunch. these crunchy sautéed greens from chef carla hall get big flavor from garlic, lemon, and crushed red pepper. the gremolata can be made up to three hours in advance and kept covered at room temperature. for juicy, flavorful chicken, new orleans chef nina compton soaks her drumsticks in a simple brine for 45 minutes before she grills them. this is her summer version of the dish, which changes throughout the year: she uses butternut squash and mushrooms in the fall and fresh fava beans, english peas, and fiddlehead ferns in the spring. redolent with the flavors of fresh strawberries, lime juice, ginger beer, and a mixture of light and dark rum, this cocktail is a must serve at the barbecue. "it’s the kind of drink that upon first sip seems to stop the sun’s rays in their tracks and makes the breeze feel somehow cooler," says chef todd richards. "that's called refreshment." edna lewis was known for these deviled eggs, which come together in minutes. the stuffed eggs can be refrigerated for up to four hours. sprinkle with herbs just before serving.

it’s turn up time, everybody! juneteenth, which commemorates emancipation day, is quickly approaching. this year we’re serving up ribs and watermelon with a side of facts. a little cultural history with your cornbread. if you’d like to be invited to the cookout, then you should know what the celebration is all about. a great way to include yourself without co opting is to learn about the history of specific cultural holidays, and juneteenth is no exception. here’s a closer look at four of the most popular juneteenth foods   and why so many of them are red. red soda is basically the official beverage of the black cookout   juneteenth or otherwise. at juneteenth celebrations, red drink offerings range from cherry kool aid to strawberry iced tea and everything in between. i remember drinking a syrupy sweet homemade strawberry soda out of a red solo cup with small sticky hands as a kid. at the time, i didn’t know why. the color red is often said to represent the blood of our enslaved ancestors. but, like all aspects of african american history, the tradition of celebrating with red drinks has roots that predate slavery. the original red drink was brought over by enslaved people generations ago from west africa, where the red petals of native hibiscus flowers were combined with mint or ginger to make a drink called bissap, or hibiscus tea. today, bissap is the national drink of senegal, though it’s common in other countries too, under other names. in nigeria it’s called zobo, and in sudan and egypt it’s known as karkade. regardless of what it’s called, this red drink is widely known for its calming effects (it’s been shown to help lower blood pressure!) and refreshing taste. so when you’re toasting to freedom with a cup of red soda, remember the origin story! another red food, tender and meaty cherry glazed ribs are a staple of juneteenth cookouts because in the antebellum south, enslaved people weren’t allowed such delectable cuts of meat. instead, they were fed small pieces of scrap meat   the unwanted, low quality bits of leftover meat that white people wouldn’t eat (read: chitterlings). since generations of black people have cooked from a place of scarcity, it makes perfect sense that ribs, one of the meatiest parts of the animal, are now a staple at black cookouts. they’re symbolic of the advancement in food access in the black community as well as our freedom of choice. and of course, the color red is symbolic in west african cultures as a sign of spiritual power. so, on juneteenth, we slather our meat in bright red, tangy cherry barbecue sauces that evoke our cultural origins as we celebrate all day long. red velvet cake is totally a black food with origins dating back to the 1800s. while the waldorf astoria has tried to claim responsibility for this decadent, velvety cake, red velvet cake is, in many ways, as deeply rooted in black history and community as the juneteenth celebration itself. many common ingredients in the cake (such as chocolate and pecans) have african origins or are common in predominantly black communities. the color red shows up again here, with ties to black resilience amid fierce oppression and subjugation. the cake was particularly popular during the depression era as a unique and luxurious dessert that could be made with limited resources. the red color of traditional red velvet cake comes from a chemical reaction between the cocoa powder, vinegar, and buttermilk, but today it’s often added with food coloring   just to make sure it’s unmistakably, undeniably red velvet cake. and on juneteenth, it’s one of my favorite red foods to eat. watermelon has become a juneteenth staple because of   you guessed it   its bright red flesh. it’s a must have at any juneteenth celebration. rev. dr. ronald myers, the head of the national juneteenth observance foundation, even called it “one of the oldest traditional foods on juneteenth.” post emancipation, many free black americans grew and sold watermelons, turning the fruit into a symbol of black self sufficiency, even as white people turned it into an ugly stereotype. serving watermelon   often in the form of salad   at modern day juneteenth celebrations is a delicious and refreshing bold statement. by subverting a racist stereotype in celebration, we embrace our freedom, refusing to let that stigma get in the way of our enjoyment of a harmless fruit. there’s an incredible legacy in american food culture that was completely spearheaded by people of color. this juneteenth, as you munch on all the delectable cookout treats, remember to appreciate the complicated history that allowed for all these foods to be created, perfected, and celebrated! and if you’re like me, bring a pair of pants with an elastic waistband. amiah taylor is a black essayist with bylines in the observer, greatist, nbc lx, well + good, carefree, and haunt publishing’s forthcoming gothic horror anthology, when other people saw us, they saw the dead. she’s also a graduate science writing student at johns hopkins university. you can keep up with her reading and food adventures on instagram. 3 sourcescollapsed curious if magnesium can help reduce belly fat? discover the facts and explore how this mineral might impact weight loss and abdominal fat. uncover the truth about starvation mode and how severe calorie restriction impacts your body. plus, learn why balanced eating is crucial for your… discover the potential benefits of nopales, the edible pads of the prickly pear cactus. learn how they might aid in inflammation, blood sugar, and… discover why tangerines might be good for you. packed with vitamin c, they may boost immunity, support skin health, aid digestion, and fight diseases. discover 7 signs of protein deficiency you might experience, from swelling to brittle nails. learn how to boost your intake for better health. find out the truth behind the creatine and hair loss rumors and learn how creatine affects hair health and dht levels. discover the biohacking diet: personalize your nutrition for better health. learn how to tailor your diet using genetic testing, tech, and more. fix gut health with 7 simple tips to ease bloating, fatigue, and digestive issues. small changes, big wellness impact. intuitive and mindful eating, though similar, have distinct aspects. here's how each practice can help you have a better relationship with food. learn some great ways to practice mindful eating at home or on the go. our brands

by rashanda cobbins taste of home's editorial process updated on jul. 03, 2024 juneteenth, otherwise known as freedom day and jubilee day, celebrates the end of slavery in the united states. if you're planning a juneteenth feast, here are a few of our juneteenth recipes. our brands we are no longer supporting ie (internet explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. we recommend our users to update the browser.

ad free. influence free. powered by consumers. get involved issues we work on the payment for your account couldn't be processed or you've canceled your account with us. sign in we don’t recognize that sign in. your username maybe be your email address. passwords are 6 20 characters with at least one number and letter. we still don’t recognize that sign in. retrieve your username. reset your password. *required *required forgot your username or password? don’t have an account? my account save products you love, products you own and much more! other membership benefits: suggested searches cars car ratings & reviews cars 2024 top picks car buying & pricing which car brands make the best vehicles? tires, maintenance & repair car reliability guide key topics & news car news listen to the talking cars podcast home & garden bed & bath top picks from cr best mattresses lawn & garden top picks from cr best snow blowers home improvement home improvement essential best wood stains home safety & security home safety best diy home security systems appliances kitchen survey results most and least reliable refrigerators small appliances top picks from cr best small kitchen appliances laundry & cleaning top picks from cr best washing machines heating, cooling & air top picks from cr best space heaters electronics home entertainment find your new tv best tvs home office save money cheapest printers for ink costs smartphones & wearables best smartphones find the right phone for you digital security digital security & privacy cr permission slip app one app to take back control of your data more take action these mouthwatering dishes, perfect for a jubilee day celebration, can each be made in a small kitchen appliance across the country, juneteenth represents a celebration of freedom and a commemoration for the ancestors lost to the harms of slavery. also known as “jubilee day” or “freedom day,” the 19th of june marks the moment enslaved americans in texas were notified of their freedom, two and a half years after president abraham lincoln abolished slavery with the signing of the emancipation proclamation. chef alexander smalls, owner and executive chef of the cecil and minton’s playhouse in harlem, new york, explains that red food has always played a part in the celebration. “it was symbolic of blood on the field and the blood of our ancestors,” says smalls, a james beard award winner and author of “grace the table: stories & recipes from my southern revival.” “so you would have dishes that were rich, and a red hue, which makes barbecue anything pretty perfect.” today in the u.s., juneteenth now a national holiday with president joe biden having signed the juneteenth national independence day act into law is marked by parades, picnics, and cookouts. celebratory food can include watermelon, red velvet cake, red beans and rice, and yes, anything barbecue. “food is currency, particularly for african americans, and was for the generations of folks who were enslaved,” smalls says. at a time when blacks did not own themselves, they took ownership and pride in their foods and recipes. “not only was it a form of celebration,” he says, “but it was the form of dignity and respect. for the person who created that food, it was ownership that could not be taken away.” for juneteenth, cr tapped five black chefs to share a recipe that can be made in a small kitchen appliance, a dish that’s perfect for a freedom day gathering. (no need to turn on the oven.) they shared typical cookout dishes such as mac and cheese and fried fish, as well as juneteenth favorites like red beans and rice and barbecue even vegan ribs. chef alexander smalls photo: tanya a. christian/consumer reports photo: tanya a. christian/consumer reports smalls insists that barbecue is the perfect food for a summer day. “there’s something about that spicy sauce and sticky fingers with a nice cold glass of bourbon or ice tea with fresh mint and a thick lemon slice that’s such a heavenly joy,” he says. his restaurants in harlem serve up flavorful food reminiscent of a soulful southern kitchen. these barbecue chicken wings, prepared in an air fryer, will give you that same feeling. 1.5 to 2 lb. chicken wings for chicken marinade¼ cup olive oil ¼ cup white wine2 tablespoons lime juice 1 tablespoon rice vinegar ½ teaspoon cayenne powder ½ teaspoon ground cumin ⅛ teaspoon smoked paprika 1 teaspoon garlic powder1 teaspoon minced garlic¼ teaspoon salt⅛ teaspoon ground pepper 1 tablespoon chopped fresh cilantro for barbecue finishing sauce¼ cup vegetable oil4 garlic cloves, minced ¼ teaspoon ground cloves3 cups ketchup 1 cup dark brown sugar¼ cup mustard1 cup honey ¼ cup worcestershire saucejuice of one lemon1 small onion, minced 2 tablespoons tabasco sauce3 teaspoons chili powder1 teaspoon celery seedsalt and pepper to taste directions makes 4 servings. “this recipe is simple, bold, and full of brilliant flavor. the barbecue sauce complements and sticks to the chicken with every bite. it’s a complete home run.” @asmalls777 chef nicole “nikki” hicks photo: nicole hicks photo: nicole hicks chef nikki, as her friends, family, and clients call her, is a trained chef, private cook, and caterer. the business owner, who’s based in atlanta, says that most of her dishes are inspired by the richness of the places she’s lived, and this indulgent mac and cheese is no exception. 1 lb. macaroni 4 tablespoons salted butter1 tablespoon kosher salt2 tablespoons garlic powder8 oz. cream cheese8 oz. velveeta, cubed2 cups evaporated milk4 cups shredded monterey jack cheese directions makes 12 servings. “i love this dish because it’s the ultimate comfort food. slow cooking the macaroni in a crockpot makes this dish easy to prepare and serve.” @nikkiskitchenatl chef cheryl peterson photo: cheryl peterson photo: cheryl peterson for a juneteenth celebration, cookbook author and aspiring restaurateur cheryl peterson says her jackfruit ribettes are a go to “because they are the perfectly messy, good mood type of food to enjoy with family and friends at any type of gathering, especially barbecues.” vegans love the texture of this exotic fruit because it mimics that of shredded meat. peterson adds that when paired with barbecue sauce, this dish is a great plant based alternative to ribs and “tender southern smokiness at its finest.” 20 oz. can jackfruit, rinsed and drained¾ cup barbecue sauce, plus additional ¼ cup (or ½ cup if you want them really saucy) 3 tablespoons nutritional yeast¼ up water1¼ cups vital wheat gluten3 tablespoons soy sauce or tamari1 teaspoon smoked spanish paprika1 teaspoon onion powder1 teaspoon garlic powder½ teaspoon smoked salt or to taste1 teaspoon liquid smoke directions makes 4 servings. “these plant based ribettes, cooked and seasoned to perfection, are impossible to resist.” @the40yearolevegan chef chris williams photo: istock photo: istock because red foods traditionally commemorate juneteenth, chef chris williams says red beans and rice is an instant hit. the head chef at lucille’s, a cozy eatery in houston’s museum district offering southern style cuisine, whips up flavorful dishes every day that pay tribute to a culinary legacy started almost a century ago by his great grandmother. 1 lb. dried beans, soaked overnight1 lb. chicken sausage, sliced into rounds1 green bell pepper, chopped1 jalapeño pepper, chopped 1 sweet onion, chopped8 cloves garlic, chopped1 teaspoon fresh ground black pepper1 teaspoon creole seasoning (or to taste)1 smoked turkey neck 10 cups water 4 cups cooked rice directions makes 8 servings. “this take on red beans and rice not only provides big flavor perfect for a celebratory meal, but this set it and forget it recipe is seamless enough for anyone to cook through.” @chef_chriswilliams chef kathleen o’brien price photo: kathleen o’brien price photo: kathleen o’brien price chef kathleen o’brien price, better known as @chefleen, is all about teaching people how to navigate their kitchen. she’s done it for her celebrity clients, as well as amateur cooks who sign up for her virtual classes. the “chopped” champion says this versatile dish can be eaten alone or on bread as a sandwich. “although fish shouldn’t sit out long at a cookout,” o’brien says, “you won’t have to worry because it will be the first thing to go.” for the fish1 lb. fish, such as whiting or catfish1 teaspoon garlic powder½ teaspoon oreganosalt to taste1 teaspoon paprika1 lemonmilk1 cup cornmeal½ cup flour for the coleslaw2 cups shredded cabbage1 cup shredded carrot2 limes or rice vinegar2 tablespoons honey¼ cups mayo1 green onionminthot chili flakesgarlic clove, minced directions makes 4 to 6 servings. “this perfect for summer dish is super easy to make. i love how the bright and light coleslaw perfectly complements the fried fish.” @chefleen tanya a. christian tanya christian joined consumer reports as a multimedia content creator in 2021, bringing with her more than a decade of experience in the home and lifestyle space. as a content manager for small kitchen appliances, home remodeling products, and the sleep category, she’s happy to provide readers with recommendations on great design, helpful cooking tools, and smart ways to achieve better sleep. follow her on twitter @tanyaachristian. we respect your privacy. all email addresses you provide will be used just for sending this story. trending in cooking & baking 4 healthy super bowl 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newsletter bold and bright recipes for a juneteenth feast. by mia leimkuhler millie peartree   the brilliant mind behind these beloved recipes for rasta pasta, jerk chicken meatballs and brown butter chocolate chip cookies   has shared with us five new recipes for a juneteenth feast. they’re bold and bright, in both color and flavor: garlicky chicken sandwiches with red cabbage slaw; robust roasted shrimp jambalaya; and a flushed, fiery strawberry ginger limeade. “red foods are customary for juneteenth, the annual commemoration of the freeing of the last enslaved africans in galveston, texas, two and a half years after the signing of the emancipation proclamation,” millie writes. “the scarlet hue symbolizes ingenuity and resilience while in bondage. it’s been three years since juneteenth became a national holiday, and people are carving out their own traditions.” make them all together as a generous, joyous menu, or mix and match with other favorites from our collection of juneteenth recipes. pair the crispy okra with spicy honey sauce   a version of a dish kwame onwuachi serves at his acclaimed restaurant tatiana in new york city   with tejal rao’s fried chicken biscuits with hot honey butter for a spicy sweet feast. borrow the red cabbage slaw from the sandwiches and pair it with millie’s sweet tea brined roast chicken for a lush (but largely hands off) dinner; follow that with her sock it to me cake to really stick the landing. jollof rice? shrimp salad? a welcoming, one pot dinner of jamaican curry chicken and potatoes? whatever you do, don’t skip those strawberry pretzel bars, because, well, just look at them.

 supported by make one, or make them all. just make them yours. by millie peartree on kiva williams’s juneteenth table, pops of red   barbecue ribs and watermelon, a symbol of freedom   share the table with hot dogs, burgers, potato salad and baked beans. sometimes, foods from her past, like fried fish and spaghetti, and coleslaw, “my favorite meal from back home” in tennessee, also make an appearance. for ms. williams, who runs the fun foodie mama blog, the celebration is a relatively small one, and recent. ms. williams, 44, didn’t grow up celebrating juneteenth   she’d learned about the holiday from her parents, but didn’t celebrate. but, “as i grew older and had a family of my own, i wanted to be intentional with my kids on celebrating,” she said, adding that she hopes to pass down the celebration, its recipes and cooking traditions to her children.