55 Great Recipes for Juneteenth
All products featured on Epicurious are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links.
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.
Photo & Food Styling by Joseph De Leo1/55Black-Eyed Pea Salad With Hot Sauce Vinaigrette
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.
Photo by Joseph De Leo, Food Styling by Judy Kim2/55Banana Pudding Custard Pie
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.
Photo by Joseph De Leo, Food Styling by Christopher Barsch3/55Grilled Pork Spareribs With Soda Bottle Barbecue Sauce
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.
Photo & Food Styling by Joseph De Leo4/55Habanero BBQ Shrimp
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.
Photo by Joseph De Leo, Food Styling by Bill Clark5/55Mississippi Corn Pudding
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.
Photo by Eva Kosmas Flores6/55Grilled Carrots With Herby Coconut Yogurt and Spicy Beet Vinaigrette
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.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton7/55Black-Eyed Pea Burgers With Creamy Barbecue Sauce and Chowchow
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.
Photo by Joseph De Leo, Food Styling by Bill Clark9/55Vegan Corn Muffins With Whipped Sweet Corn
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.
Photo by Peden + Munk, Prop Styling by Rebecca Bartoshesky, Food Styling by Sue Li10/55Grilled Lemon-Pepper Chicken
Photo by Greg DuPree11/55Grilled Peach Toast With Pimiento Cheese
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.
Photo by Joseph De Leo, Food Styling by Judy Kim12/55Sweet Potato Pie
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.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich13/55Mac and Cheese
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.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton15/55Jerk Potato Salad
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.
Photo by Jerrelle Guy16/55Strawberry Balsamic Shortcakes
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.
Photo by Jerrelle Guy18/55Sorrel (Hibiscus) Tea
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.
Photo by Andrew Purcell, Food Styling by Carrie Purcell20/55Sheet-Pan Collard Greens and Crispy Tofu With Niter Kibbeh
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.
Courtesy Oxmoor House; Photo: Victor Protasio; Props: Thom Driver; Food Stylist: Margaret Monroe Dickey21/55Collard Waffles With Brined Trout and Maple Hot Sauce
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.
Photo by Jody Horton22/55Jerk Baby Back Ribs With Pineapple Salsa
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.
Photo by Noah Fecks24/55Fried Green Tomatoes
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.
Photo by Holly Wulff Petersen25/55Roasted Strawberry Layer Cake
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.
Photo by Gabriele Stabile26/55Skillet Cornbread With Bacon Fat and Brown Sugar
“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.”
Photo by Noah Fecks27/55New Age Church Punch
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!
Photo by Beatriz Da Costa28/55Grilled Watermelon Salad With Lime Mango Dressing and Cornbread Croutons
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.
Photo by Ed Anderson29/55Apple and Kohlrabi Coleslaw
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.
Photo by Andrew Purcell, Food Styling by Carrie Purcell30/55Chakalaka and Cheddar Braaibroodjies
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.
Photo by Squire Fox31/55Strawberry-Rhubarb Crisp
Sweet summer strawberries and tangy chunks of cherry-red rhubarb make this crisp from The Back in the Day Bakery Cookbook an easy favorite.
Photo by Mike McColl32/55Hickory-Smoked Baby Back Ribs
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.
Photo by Beatriz Da Costa33/55Sweet Pickle Potato Salad
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.
Photo by Jocelyn Delk Adams34/55Red Velvet Cake With Blackberry–Cream Cheese Whipped Frosting
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.
Photo by Beatriz Da Costa, Food Styling by Roscoe Betsill35/55Frogmore Stew
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.
Photo by Peter Cassidy37/55Shimbra Wat
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.
Sara Remington38/55Agave-Sweetened Orange-Orange Pekoe Tea
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.
Photo by Paul Petrowsky39/55Classic BBQ Baked Beans
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.)
Photo by Anisha Sisodia41/55Dad's Peach Cobbler
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.
Photo by Robert S. Cooper42/55Very Red Velvet Cake With Cream Cheese Icing and Pecans
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.
Sara Remington43/55Citrus Collards with Raisins Redux
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.
Photo by Gabriele Stabile44/55Watermelon Salad With Radishes and Mint
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.
Photo by Beatriz Da Costa45/55Okra Fries
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.
Photo by Paul Petrowsky48/55Pulled Pork Sandwiches
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.
Photo by Peden + Munk, Prop Styling by Rebecca Bartoshesky, Food Styling by Sue Li49/55Sweet-and-Spicy Slaw
53/55Southern Fried Chicken
This fried chicken recipe appeared in pioneering New Orleans chef Leah Chase's cookbook, The Dooky Chase Cookbook.
photo by Romulo Yanes54/55Brunswick Stew
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.
55/55Red 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.
