67 Juneteenth Recipes Worth Celebrating

From the Recipe Creator: If you’ve wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep-fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! —Jeanne Schnitzler, Lima, Montana

From the Recipe Creator: This smoked brisket recipe is always a favorite—it really melts in your mouth! —Jodi Abel, La Jolla, California

From the Recipe Creator: During the dog days of summer, my family looks for a cold, thirst-quenching drink. I like this strawberry cooler because it’s sparkling, refreshing and fast and easy to make. —Judy Robertson, Southington, Connecticut

From the Recipe Creator: Festive and oh, so good, this cheesecake will become a fixture on your dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. —Karen Dively, Chapin, South Carolina

From the Recipe Creator: Time to gather round the table, y’all! This dish has special meaning to Southerners. —Athena Russell, Greenville, South Carolina

From the Recipe Creator: Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. —Terri Kirschner, Carlisle, Indiana

From the Recipe Creator: Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. —Fran Fehling, Staten Island, New York

From the Recipe Creator: I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. —Iola Egle, Bella Vista, Arkansas

From the Recipe Creator: Chicken and waffles as a culinary tradition has origins in both Pennsylvania Dutch cuisine and soul food, with some variations. This version features fried chicken in a flavorful coating that is crispy outside, tender inside, and a spongy, chewy waffle with some crisp ridges. —Taste of Home Test Kitchen

From the Recipe Creator: My family loves this tender and juicy roast, so we eat it a lot. The sweet and salty crust is so delicious mixed into the pulled pork. —Lisa Allen, Joppa, Alabama

From the Recipe Creator: Every year I make this special strawberry jam cake for the Relay for Life cake raffle. It has raised lots of money for a good cause. —Tammy Urbina, Warner Robins, Georgia

From the Recipe Creator: This fruit salad has such a surprising yet fabulous mix of flavors that friends often ask for the recipe. Combine seedless watermelon varieties in yellow, red and pink for a colorful twist. —Heidi Haight, Macomb, Michigan

From the Recipe Creator: These biscuits are made from a recipe that’s been in our family for years. They’re simple to make and smell so good when baking! The wonderful aroma takes me back to those days when Mom made this meal—it’s like I’m there in our family’s kitchen again, with her busy at the stove. —Jean Parsons, Sarver, Pennsylvania

From the Recipe Creator: A little bit of lavender goes a long way, so be sure not to overdo it! This pretty combo screams summer, but you can also dry out the lavender and enjoy this anytime. —Taste of Home Test Kitchen

From the Recipe Creator: I grew up eating these crab cakes, which are crisp on the outside and tender on the inside. They're absolutely delicious every time I make them. —Ann Girucky, Norfolk, Virginia

From the Recipe Creator: You can't get more southern than this succotash recipe. It comes from my mother, who was a fantastic cook. This dish made her famous—at least with everyone who ever tasted it. —Rosa Boone, Mobile, Alabama

From the Recipe Creator: This delicious red velvet pound cake is the perfect combination of flavors. Make sure the cake has cooled before icing it; for extra crunch sprinkle some roasted pecans on top. —Robin Smith, Old Fort, North Carolina

From the Recipe Creator: Maple syrup is my sweet secret to these irresistible buns. Slow-cooking the flavor-packed pork couldn’t be easier, and the buns are quick to roll up. We love them for parties. —Rashanda Cobbins, Milwaukee, Wisconsin

From the Recipe Creator: Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. —Fran Fehling, Staten Island, New York

From the Recipe Creator: I couldn't find a recipe, so I took it upon myself to devise this amazing dessert that combines the ease of a cobbler and the rich flavor of pecan pie. It tastes even better with ice cream or whipped topping. —Willa Kelley, Edmond, Oklahoma

From the Recipe Creator: My grandmother came up with her own version of easy fried green tomatoes years ago. Our family loves it. It’s a traditional taste of the South that anyone anywhere can enjoy! —Melanie Chism, Coker, Alabama

From the Recipe Creator: I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. —Emory Doty, Jasper, Georgia

From the Recipe Creator: These fabulous Dutch-oven pulled pork sandwiches have a sweet, tangy flavor. If you want a smokier taste, add a little liquid smoke to the pulled pork before returning it to the Dutch oven. —Taste of Home Test Kitchen

From the Recipe Creator: I had an overabundant supply of cherries one year, so I adapted several recipes to use them up. I knew this one was a keeper when I received phone calls from my mother and grandmother complimenting me on this pie. —Amy Hartke, Elgin, Illinois

From the Recipe Creator: A tasty sweet-sour sauce glazes bite-size sausages in this recipe. Serve these effortless appetizers with toothpicks at parties or holiday get-togethers. —Maxine Cenker, Weirton, West Virginia

From the Recipe Creator: Collard greens are a staple vegetable of southern cuisine. This side dish is often eaten alongside smoked or salt-cured meats, such as ham hocks, pork or fatback. —Marsha Ankeney, Niceville, Florida

From the Recipe Creator: A pinch of baking soda eliminates bitterness in this smooth and easy-to-sip tea and it has just the right amount of sugar so it’s not overly sweet. —kelseylouise, Taste of Home Community Member

From the Recipe Creator: My student job in college was in the bakery. These dreamy morsels take me back to that special place and time. Red velvet lovers will appreciate this fun take on the cake. —Christina Petri, Alexandria, Minnesota

From the Recipe Creator: When you want to make an impression, make this pie! The recipe produces one of the flakiest crusts ever, and the combination of rhubarb and different berries in the filling is delicious. —Suzanne Alberts, Onalaska, Wisconsin

From the Recipe Creator: This flavorful red potato salad recipe with egg is the perfect side for summer cookouts. The red potatoes really dress it up. —Margaret Blomquist, Newfield, New York

From the Recipe Creator: I recently made this recipe of Mom's for my in-laws and they told me it was the "best fried chicken ever." Slicing the chicken breasts into strips cuts down on cooking time and ensures every piece is crunchy and evenly coated. Serve the homemade chicken tenders with your favorite dipping sauce. —Genny Monchamp, Redding, California

From the Recipe Creator: Folks with a rhubarb plant or two will love this recipe. It's a nice change from the usual lemonade—we enjoy it all summer long. —Sue Rebers, Campbellsport, Wisconsin

From the Recipe Creator: I tried a version of this meaty parfait at Miller Park, the then-home of my favorite baseball team, the Milwaukee Brewers. I take it up a notch by adding layers of corn and creamy mac and cheese. It truly is a full barbecue meal you can take on the go. —Rachel Seis, Milwaukee, Wisconsin

From the Recipe Creator: This refreshing salad has two layers—a pretty pink bottom that includes sour cream, and a ruby red top with strawberries and pineapple. For years, Mom has included this salad in meals she prepares for our family. —Gloria Grant, Sterling, Illinois

From the Recipe Creator: Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly. —Aldene Belch, Flint, Michigan

From the Recipe Creator: This potato salad with a southern twist is perfect for an outdoor celebration. The pickles add extra sweetness. —Gene Pitts, Wilsonville, Alabama

From the Recipe Creator: The creamy texture and lovely look of this strawberry cheesecake always get compliments. —L.C. Herschap, Luling, Texas

From the Recipe Creator: This is a recipe my mom made frequently while I was growing up, but I tweaked it to include navy beans instead of lima beans. It’s perfect for a cold day when you don’t want to bother with lots of cooking. —Nancy Heishman, Las Vegas, Nevada

From the Recipe Creator: Get ready to rock the grill with this wonderfully fragrant, spicy chicken. The bold marinade includes hints of cinnamon, cayenne and thyme. —Judy Kamalieh, Nebraska City, Nebraska

From the Recipe Creator: These 2-ingredient biscuits make a satisfying accompaniment to any meal. I never made biscuits until I tried this recipe, now my husband wants them all the time! —Diane Hixon, Niceville, Florida

From the Recipe Creator: Here's a regional favorite I grew to love after moving to the South. Serve the dish as a side with grilled chicken, or make it your main course and round out the meal with greens and cornbread. —Tammie Merrill, Wake Forest, North Carolina

From the Recipe Creator: Mississippi is the nation's largest producer of farm-raised catfish. My family loves this dish, and asks for it often. One reason I like it is it's so simple to prepare. —Mrs. W.D. Baker, Starkville, Mississippi

From the Recipe Creator: Although I have some wonderful from-scratch recipes, this one uses a boxed mix with plenty of doctoring. It has become a popular groom’s cake that gets more attention than the wedding cake. —Nora Fitzgerald, Sevierville, Tennessee

From the Recipe Creator: My husband's grandmother gave me this corn pone recipe years ago. She always made it with bacon drippings—which is heavenly—but if you're trying to be a little more health-conscious, you can use canola oil or a combination of the two. I cook it until it's crisp almost all the way through. It's delicious hot, warm or cold. —Tina Quiggle, LaGrange, Georgia

From the Recipe Creator: My granddaughter and I bake together each week. She was inspired by all of her mom's flavored syrups, so we came up with this watermelon cupcake. If you have watermelon syrup, it can replace some of the lemon-lime soda in the cake batter and frosting, but the gelatin adds a lot of watermelon flavor on its own. If you are not going to pipe the frosting, you can reduce the amount of frosting by half. —Elizabeth Bramkamp, Gig Harbor, Washington

From the Recipe Creator: I love popcorn and lots of spice and heat. Recently, I have been dabbling with ghost peppers and came up with this twist on classic cornbread. Try adding corn kernels for more texture. —Allison Antalek, Cuyahoga Falls, Ohio

From the Recipe Creator: Get ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. —Sonya Labbe, West Hollywood, California

From the Recipe Creator: I found this smoked mac and cheese recipe, and I kept working with the ingredients until I discovered the perfect combination. You can bake it in the oven, too. —Stacey Dull, Gettysburg, Ohio

From the Recipe Creator: As a young girl, I dreamed of being able to make pies like my mother. (Her rolling pin, which I inherited, was 2 ft. long and 8 in. wide!) In fact, this is Mom’s rhubarb strawberry pie recipe with cherries instead. I first made this pie for a church gathering 20 years ago—ever since, everyone’s looked for it at every get-together! —Eunice Hurt, Murfreesboro, Tennessee

From the Recipe Creator: Black-eyed peas are a real Southern favorite. The bacon and thyme in my mom’s recipe make them extra special. —Ruby Williams, Bogalusa, Louisiana

From the Recipe Creator: Our favorite pulled pork sliders combine the heat of chipotle peppers with a cool tropical coleslaw. The robust flavors make these a big hit with guests. —Kadija Bridgewater, Boca Raton, Florida

From the Recipe Creator: My Grandma Gigi loved summer berry cakes. Almost any time I’d call her during the warmer months, she’d invite me over to taste her latest masterpiece. This cake is a tribute to her. —Kristin Bowers, Rancho Palos Verdes, California

From the Recipe Creator: After a long day at work, a slow-cooked meal is a great help. One of my family's favorites is this moist slow-simmered chicken. For an appealing look, choose a darker brown barbecue sauce. —Jacqueline Blanton, Gaffney, South Carolina

From the Recipe Creator: A spicy homemade seasoning blend shakes up everyone’s favorite finger food in this rendition of sweet potato fries. —Taste of Home Test Kitchen

From the Recipe Creator: This savory cookie is the bestseller at our Christmas cookie bazaar. Everyone requests the tasty biscotti every year. They're simple but very delicious. I will also serve them year-round as an appetizer. —Paula Marchesi, Auburn, Pennsylvania

From the Recipe Creator: Family and friends can’t seem to get enough of this deliciously different cheesecake that combines my two favorite desserts—sweet potato pie and cheesecake. I think the dessert tastes best if made 24 to 48 hours prior to serving. —Melanie Bauder, Manlius, New York

From the Recipe Creator: I always wanted to try black-eyed peas. I happened to have smoked sausage on hand one night, so I invented this full-flavored stew. It's the perfect way to heat up a cold night without spending a lot of time in the kitchen. I usually double the seasonings because we like our food spicier. —Laura Wimbrow, Bridgeville, Delaware

From the Recipe Creator: My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky

From the Recipe Creator: I love strawberry-rhubarb pie, so I thought the same flavor combination could work as a chutney—and it does! This makes a delicious and festive accompaniment to a succulent pork roast. The chutney can be made a day ahead and kept in the refrigerator. —Deborah Biggs, Omaha, Nebraska

From the Recipe Creator: This lovely appetizer is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs. —Taste of Home Test Kitchen

From the Recipe Creator: Here's a tasty spin on traditional cornbread. It may become your new favorite! —Terri Adrian, Lake City, Florida

From the Recipe Creator: I prepare this colorful dessert quite often in the late spring or summer when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece. —Bonnie Krogman, Thompson Falls, Montana

From the Recipe Creator: Folks will savor the subtle kiss of peach flavor in this elegant brunch beverage. — Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: I created this deep fried mac and cheese recipe for my husband. He describes this recipe as unbelievably delicious because of the crispy deep-fried coating on the outside and the creamy richness on the inside. —Shirley Rickis, The Villages, Florida

From the Recipe Creator: For a fruity alternative to the usual barbecue sauce for ribs, try this slightly spicy recipe at your next picnic. The peaches add just the right touch of sweetness and a lovely color to this special sauce. —Sharon Taylor, Columbia, South Carolina

From the Recipe Creator: My grandmother always served this sweet potato casserole at Thanksgiving. The puffy marshmallow topping gives the dish a festive look, and spices enhance the sweet potato flavor. —Edna Hoffman, Hebron, Indiana