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Photo: Andrea Mathis
All of the recipes in this compilation hold special significance for this holiday—many are family favorites that are often requested at parties and cookouts. In contrast, others are more specific to Juneteenth. On this day, red signifies the remembrance of struggle and sacrifice. Thus, perfect recipes for your celebration might include Roberta Solomon’s Barbecue Sauce, Watermelon, Cucumber & Corn Salsa or Sparkling Strawberry-Ginger Lemonade. Plus, we’ve included recipes with the traditional prosperity foods: collards, rice, beans and corn. These are said to bring good luck to the table and for all who eat them.
01of 24Fried PorgiesView RecipePorgy, also referred to as scup or bream, is a medium-fatty, firm-fleshed white fish with a mild flavor and edible skin. It takes very well to battering and frying, as in this recipe. If you can’t find porgy, any medium-size, firm-fleshed white fish (skinned, if desired) will work in this delicious recipe. Buttermilk helps the cornmeal coating stick to the fish and keeps the fish moist, while seafood seasoning adds a nice kick. Ask your fishmonger to clean the fish and remove the heads and fins.
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Fried Porgies
View Recipe
Porgy, also referred to as scup or bream, is a medium-fatty, firm-fleshed white fish with a mild flavor and edible skin. It takes very well to battering and frying, as in this recipe. If you can’t find porgy, any medium-size, firm-fleshed white fish (skinned, if desired) will work in this delicious recipe. Buttermilk helps the cornmeal coating stick to the fish and keeps the fish moist, while seafood seasoning adds a nice kick. Ask your fishmonger to clean the fish and remove the heads and fins.
02of 24Marinated Cucumber & Tomato SaladView RecipeAndrea MathisThis marinated salad is such a healthy way to enjoy those fresh summer veggies and can be easily customized. Try adding some fresh herbs or feta cheese for more flavor. You can also swap in seasoned pepper, which is amped up with additional seasonings. This recipe is part of ourJuneteenth Family Cookout Menu.
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Marinated Cucumber & Tomato Salad
Andrea Mathis
This marinated salad is such a healthy way to enjoy those fresh summer veggies and can be easily customized. Try adding some fresh herbs or feta cheese for more flavor. You can also swap in seasoned pepper, which is amped up with additional seasonings. This recipe is part of ourJuneteenth Family Cookout Menu.
03of 24Grilled Chicken with Citrus-BBQ GlazeView RecipeAndrea MathisThis healthy barbecue chicken recipe is easy to make and is packed with so much flavor, thanks to the sweetness from orange zest and juice. You can make this recipe with whole chicken legs or all drumsticks or thighs. This recipe is part of ourJuneteenth Family Cookout Menu.
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Grilled Chicken with Citrus-BBQ Glaze
This healthy barbecue chicken recipe is easy to make and is packed with so much flavor, thanks to the sweetness from orange zest and juice. You can make this recipe with whole chicken legs or all drumsticks or thighs. This recipe is part of ourJuneteenth Family Cookout Menu.
04of 24Banana Pudding ParfaitsView RecipeAndrea MathisThese individual banana puddings contain all of those delicious traditional banana pudding flavors in a healthy little parfait package. This recipe is part of ourJuneteenth Family Cookout Menu.
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Banana Pudding Parfaits
These individual banana puddings contain all of those delicious traditional banana pudding flavors in a healthy little parfait package. This recipe is part of ourJuneteenth Family Cookout Menu.
05of 24Jessica’s ColeslawView RecipeCulinary historian and cookbook author Jessica B. Harris shares this classic coleslaw recipe, made with green and red cabbage, cider vinegar and a splash of tangy buttermilk. A bit of sugar balances the vinegar’s acid, but adjust the sweetness to your preference. Serve it with fried fish, sandwiches, burgers or any other picnic or BBQ fare.
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Jessica’s Coleslaw
Culinary historian and cookbook author Jessica B. Harris shares this classic coleslaw recipe, made with green and red cabbage, cider vinegar and a splash of tangy buttermilk. A bit of sugar balances the vinegar’s acid, but adjust the sweetness to your preference. Serve it with fried fish, sandwiches, burgers or any other picnic or BBQ fare.
06of 24Spicy Jerk ShrimpView RecipeHere’s a shrimp sheet pan supper that’s roasted and caramelized to perfection! The pineapple in this recipe makes a sweet sauce that balances the heat of the Jamaican jerk seasoning.
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Spicy Jerk Shrimp
Here’s a shrimp sheet pan supper that’s roasted and caramelized to perfection! The pineapple in this recipe makes a sweet sauce that balances the heat of the Jamaican jerk seasoning.
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Black-Eyed Peas with Slab Bacon
Jerrelle Guy
08of 24Jessica’s Potato SaladView RecipeFor this classic potato salad, culinary historian and cookbook author Jessica B. Harris riffs on her mother’s recipe, adding hard-boiled eggs and sweet pickle relish. Serve this easy and flavorful potato salad alongside fried fish or just about any main course.
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Jessica’s Potato Salad
For this classic potato salad, culinary historian and cookbook author Jessica B. Harris riffs on her mother’s recipe, adding hard-boiled eggs and sweet pickle relish. Serve this easy and flavorful potato salad alongside fried fish or just about any main course.
09of 24Easy Pineapple ColeslawView RecipeAndrea MathisThis easy pineapple coleslaw is a fresh take on the traditional coleslaw recipe. It contains those familiar savory flavors plus a touch of sweetness thanks to the pineapple. If you prefer a more tart-tasting slaw, feel free to add an additional tablespoon of lemon juice. This recipe is part of ourJuneteenth Family Cookout Menu.
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Easy Pineapple Coleslaw
This easy pineapple coleslaw is a fresh take on the traditional coleslaw recipe. It contains those familiar savory flavors plus a touch of sweetness thanks to the pineapple. If you prefer a more tart-tasting slaw, feel free to add an additional tablespoon of lemon juice. This recipe is part of ourJuneteenth Family Cookout Menu.
10of 24Fried FlounderView RecipeThis recipe from Mable Owens Clarke, a South Carolina cook and activist, is the centerpiece for the monthly fish fry she began to help save the Soapstone Baptist Church in her community. Juicy inside and crispy outside, it’s what hundreds of people look forward to every month. Serve with lemon juice and a quick tartar sauce of mayonnaise, capers, relish and a touch of Tabasco.
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Fried Flounder
This recipe from Mable Owens Clarke, a South Carolina cook and activist, is the centerpiece for the monthly fish fry she began to help save the Soapstone Baptist Church in her community. Juicy inside and crispy outside, it’s what hundreds of people look forward to every month. Serve with lemon juice and a quick tartar sauce of mayonnaise, capers, relish and a touch of Tabasco.
11of 24Watermelon, Cucumber & Corn SalsaView RecipeThis refreshing summer salsa combines cooling watermelon and cucumber with the kick from jalapeño. The heat from jalapeños can vary widely. For those that like the heat, use a whole jalapeño. Serve with tortilla chips on the side.
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Watermelon, Cucumber & Corn Salsa
This refreshing summer salsa combines cooling watermelon and cucumber with the kick from jalapeño. The heat from jalapeños can vary widely. For those that like the heat, use a whole jalapeño. Serve with tortilla chips on the side.
12of 24Spicy Grilled Corn on the CobView RecipeAndrea MathisThis grilled corn on the cob is a real summertime treat. It’s basted with a spicy butter blend and grilled to perfection in about 20 minutes. This recipe is easily doubled to serve a larger gathering. This recipe is part of ourJuneteenth Family Cookout Menu.
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Spicy Grilled Corn on the Cob
This grilled corn on the cob is a real summertime treat. It’s basted with a spicy butter blend and grilled to perfection in about 20 minutes. This recipe is easily doubled to serve a larger gathering. This recipe is part of ourJuneteenth Family Cookout Menu.
13of 24Tomato CasseroleView RecipeCook and activist Mable Owens Clarke serves this craveable side dish at the monthly fish fry at Soapstone Baptist Church in South Carolina. While the cheese crackers may draw you in, it’s the baked tomatoes that keep you coming back. When she’s cooking for hundreds of guests at the fish fry, Clarke uses canned tomatoes and green chiles for this dish. Since you’re likely not cooking for 400, we adapted the recipe to use fresh tomatoes.
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Tomato Casserole
Cook and activist Mable Owens Clarke serves this craveable side dish at the monthly fish fry at Soapstone Baptist Church in South Carolina. While the cheese crackers may draw you in, it’s the baked tomatoes that keep you coming back. When she’s cooking for hundreds of guests at the fish fry, Clarke uses canned tomatoes and green chiles for this dish. Since you’re likely not cooking for 400, we adapted the recipe to use fresh tomatoes.
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Sparkling Strawberry-Ginger Lemonade
Cooks With Soul
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Blueberry-Peach Salad with Sesame-Ginger Balsamic Vinaigrette
Jacob Fox
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Roberta Solomon’s Barbecue Sauce
18of 24Collard & Rice Dumplings with Mamba 9 SauceView RecipeBrittany ConerlyHere tender collards are wrapped around a filling of rice and lamb spiked with Japanese ingredients like sake and furikake, then baked in a barbecue-like sauce that gets sweetness from pineapple juice. Dark leafy greens like collards are the base of theAfrican Heritage Dietfood pyramid, a pattern of eating that draws from the foodways of the African diaspora. You’ll make more sauce than you need, but you won’t be mad about it! Freeze it away and serve with grilled pork, chicken or tofu.
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Collard & Rice Dumplings with Mamba 9 Sauce
Brittany Conerly
Here tender collards are wrapped around a filling of rice and lamb spiked with Japanese ingredients like sake and furikake, then baked in a barbecue-like sauce that gets sweetness from pineapple juice. Dark leafy greens like collards are the base of theAfrican Heritage Dietfood pyramid, a pattern of eating that draws from the foodways of the African diaspora. You’ll make more sauce than you need, but you won’t be mad about it! Freeze it away and serve with grilled pork, chicken or tofu.
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Cajun Vegan Succotash
20of 24Sorrel Spritz MocktailView RecipeAli RedmondA celebratory red drink made during the holidays in Jamaica, this sorrel spritz is infused with cinnamon, ginger and cloves. Instead of using white rum, these mocktails are topped with seltzer for a refreshing fizz. The gorgeous red hue of the drink comes from dried Jamaican sorrel, also known as hibiscus.
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Sorrel Spritz Mocktail
Ali Redmond
A celebratory red drink made during the holidays in Jamaica, this sorrel spritz is infused with cinnamon, ginger and cloves. Instead of using white rum, these mocktails are topped with seltzer for a refreshing fizz. The gorgeous red hue of the drink comes from dried Jamaican sorrel, also known as hibiscus.
21of 24Caramelized Ripe Plantains with Dark RumView RecipeAndrea MathisPlantains are a common ingredient in West African cooking. From street snacks to stews, plantains can be enjoyed at every stage of their maturing process. Green plantains can be used for chips, while yellow ones serve as a starchy side. Here, we use super-ripe black ones where the starch has turned to sugar making them perfect for dessert. Serve these plantains warm for a dessert that all will love.
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Caramelized Ripe Plantains with Dark Rum
Plantains are a common ingredient in West African cooking. From street snacks to stews, plantains can be enjoyed at every stage of their maturing process. Green plantains can be used for chips, while yellow ones serve as a starchy side. Here, we use super-ripe black ones where the starch has turned to sugar making them perfect for dessert. Serve these plantains warm for a dessert that all will love.
22of 24Collard Greens with Ham Bone or Ham HocksView RecipeMable Owens Clarke, a South Carolina cook and activist, serves this collard greens recipe at monthly fish fries to support the Soapstone Baptist Church in the community where she grew up. There, farmers markets overflow with big, leafy collards that are typically simmered with ham stock. Clarke uses premade ham stock, but it can be hard to find. We adapted the recipe with chicken broth and a ham bone or hock. As the bone simmers it adds flavor to the broth and yields enough meat to serve with the collards.
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Collard Greens with Ham Bone or Ham Hocks
Mable Owens Clarke, a South Carolina cook and activist, serves this collard greens recipe at monthly fish fries to support the Soapstone Baptist Church in the community where she grew up. There, farmers markets overflow with big, leafy collards that are typically simmered with ham stock. Clarke uses premade ham stock, but it can be hard to find. We adapted the recipe with chicken broth and a ham bone or hock. As the bone simmers it adds flavor to the broth and yields enough meat to serve with the collards.
23of 24Creole Skillet CornbreadView RecipeJerrelle GuyBaking cornbread in a cast-iron skillet results in the ideal crispy crust enclosing a tender crumb. In this recipe, tender corn kernels provide additional texture. As with many recipes, how much sugar you like in your cornbread may depend on how your grandmother made it, so add more or less sugar to taste. Read the author’s story behind this recipe:Skillet Diaries: A Cast-Iron Legacy
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Creole Skillet Cornbread
Baking cornbread in a cast-iron skillet results in the ideal crispy crust enclosing a tender crumb. In this recipe, tender corn kernels provide additional texture. As with many recipes, how much sugar you like in your cornbread may depend on how your grandmother made it, so add more or less sugar to taste. Read the author’s story behind this recipe:Skillet Diaries: A Cast-Iron Legacy
24of 24Creamed Turnips & GreensView RecipeIf you find turnips with their greens still attached, snatch them up for this healthy vegetable recipe. Otherwise, spinach makes a good sub for the turnip greens.
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Creamed Turnips & Greens
If you find turnips with their greens still attached, snatch them up for this healthy vegetable recipe. Otherwise, spinach makes a good sub for the turnip greens.
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