Juneteenth

These make-ahead ribs are baked in the oven for ease, then grilled to a lacquered char.

In a conversation with the chef Carla Hall, Bon Appétit editor in chief Jamila Robinson discusses how they celebrate—and cook—on the national holiday.

The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of the Hot 10, America’s Best New Restaurants 2016.

This single-layer take on the classic will turn any gathering into a party.

Rethink green tomatoes—in this savory-sweet, make-ahead salad, they’re fresh and juicy. It’s a knockout addition to any cookout.

To author Nicole A. Taylor, this holiday is the unofficial start of summer. Here’s how she’s celebrating this year.

Yes, the convivial festival favorite can be recreated at home. This one’s even more fun with a ginger-tinged glaze and a shower of pulverized berries.

Cold, smooth, and tangy-sweet, this invigorating refresher is just what's needed for Juneteenth and all of your hot summer days.

Honeysuckle red drink, sticky barbecue chicken, rum-soaked sundaes, and more.

Buttermilk-soaked catfish gets superlatively crispy thanks to a rice-flour dredge, a tasty nod to both Juneteenth and Black fish-fry food traditions.

This recipe from Hattie B’s tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright.

This easy-to-make potato salad gets its zing from sweet relish and plenty of mustard and a dressing reminiscent of deviled eggs.

These bright and tangy bars feature a mix of blueberries and blackberries in a citrusy curd that is baked onto a brown sugar crust.

The heat of the grill concentrates the sugary sweetness of the orange roots while the combination of smoke and the savory tang of the dressing adds balance.

These spicy-sweet ribs are ideal for fuss-free grilling as they can be cooked directly on the grill, with no need to bake or steam them first.

This crispy fried catfish recipe from Nashville icon Arnold’s requires some prep and patience, but the crunchy cornmeal crust is worth it.

This peach cobbler features a rich milk batter swirled with brown butter and scented with cinnamon and mace.

Juneteenth calls for a celebratory Red Drink. Shyretha Sheats’ savory-sweet hibiscus and vermouth cocktail is a party in and of itself.

It took poet Kwame Alexander twelve tries to recreate his late mother’s perfectly crispy-juicy fried chicken. Luckily, he wrote down the recipe for you.

It only takes a few minutes to turn ripe, in-season berries into a syrupy topping for a not-so-typical summer sundae.

Buttermilk adds a great tang to this mildly sweet, smooth, and custardy pie with a deep chocolate flavor from chef Deborah VanTrece.

This mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent meals.

Use the silky shreds of this flaky Trinidadian flatbread to scoop up everything else you’re eating.

In this Trinidadian dish chopped onions, peppers, and chiles get sizzled in hot oil before they’re poured over broiled peak-season tomatoes.