Juneteenth

Can't decide if you’re in the mood for egg salad or potato salad? We’ve got you covered.

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.

Refreshing! And potentially debilitating, so be careful. Pitmaster Furman uses Lawn Dart ginger-lemon liqueur, but Absolut Citron will work.

The key with tenderloin is making sure it’s not overcooked, which is when it gets dry. The riper the peaches, the more delicious and nuanced the sauce will be.

The final step of chef Bryan Furman's method for the best grilled chicken? Grill some lemon quarters until charred and softened, then squeeze them over the butter-brushed bird.

The richness of this buttermilk batter, with its slight whisper of chocolate, is perfectly offset by a  smooth cream cheese streaked through with violet swirl of blackberry compote.

The savory, warming flavor of jerk seasoning gets brightened with plenty of citrus in this simple and delicious bass recipe.

This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.

Though I’m all for high-quality prepared sauces and such to use as shortcuts, I’ve never found a bottled vegan barbecue sauce I really like. But this nearly instant sauce is so easy that I’ve ended the search. It’s especially good with tofu, tempeh, and seitan.

If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

This Jamaican classic gets richness from coconut milk, heartiness from kidney beans, and an intoxifying aroma from fresh herbs and garlic.

Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

You can find loose hibiscus flowers at Mexican and Indian grocers, but if not, use 6 hibiscus tea bags instead.

The longer you can let this chicken rest in the marinade (up to 24 hours), the better the warm, aromatic, fiery spices will penetrate the meat.

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

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.

This decadent, main course–worthy version of the classic side dish is packed with corn, green chiles, and two kinds of oozing, melty cheese.

A fragrant, herbaceous sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad.