Juneteenth

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

This Southern-style potato salad recipe comes from legendary chef Leah Chase. Bookmark it for cookouts, potlucks, and any other delicious occasions.

The yogurt in the dough activates the baking soda, just like buttermilk would, helping these yogurt biscuits to rise and making them light and fluffy.

This Southern delicacy wraps the warm flavors of cinnamon-spiked apple pie into a buttery handheld crust.

This pork belly burnt ends recipe calls for a three-step process that candies the pork belly by smoking, then rendering, and adding barbecue sauce at the end.

Saucy greens slurp up well when mixed into grainy grits in this individually portioned breakfast soufflé.

This red velvet cake recipe uses beets to give the cake its supernaturally silken texture and a deep crimson hue.

This satisfying snack mix comes together easily, especially when you’ve saved some of your leftover biscuits to make it.

Black tea’s herbal and tannic notes, plus the citrus zest and well, sweetness, create a subtle brine for a spatchcocked chicken.

This mac and cheese has an awesome, crusty, golden-brown top and the ooey-gooiest center known to humankind.

This recipe from Toni Tipton-Martin’s Jubilee is a cross between sweet potato pudding and a classic custard pie, with an optional caramelized pecan topping for good measure.

This savory corn pudding is creamy and cheesy, with fresh corn kernels, celery, and onions throughout. A topping of buttery cracker crumbles adds crunch.

Depending on their level of ripeness, plantains can be savory or sweet—for this sweet plantains recipe, look for mostly black ones.

This classic coleslaw recipe is timeless for a reason: It’s crunchy, cool, and refreshing. Here’s our best take on the crowd-pleasing BBQ side dish.

Braise smoked collard greens with onions, then toss them with a bright pepper vinegar for dish that's smoky, sweet, and savory.

A salad of brown lentils, dressed with sliced onions and a mustard vinaigrette, is perfect for picnicking. 

Reverse the typical relationship between iced tea and ice cubes by using cubes that impart more flavor into the glass as they melt and mingle instead of diluting the drink.