Juneteenth is a Federal Holiday celebrating the end of slavery in the United States. It is observed on June 19, the day news of the Emancipation Proclamation reached enslaved people in Galveston, Texas, in 1865. In honor of this holiday, Chef Jackie Page suggests a Juneteenth menu of summer dishes, all of them delicious and perfect for observances of what truly makes this country great: All of its people and all of the things we accomplish when we walk together as one.

Fried Chicken

A white plate topped with chicken wings next to a bowl of sauce.

Whether eaten hot right out of the pan or at room temperature as a part of a picnic of a cookout, Fried Chicken is simply an American classic. Chef Jackie Page’s recipe for this delicacy is adaptable too, letting you lean into your skills in the kitchen. Maybe you’ll improvise with some extra black pepper or a bit of dried garlic.

Watermelon Salad

Watermelon salad in a spiral bowl, which is placed on a napkin, Pieces of watermelon in a smaller bowl

If you start with farm-fresh ingredients, every salad is wonderful. But, Chef Jackie Page’s Watermelon Salad balances all the sweet, aromatic, and herby notes and coddles them in a dressing that tingles the tastebuds. Improvisation is also encouraged with adding in red or black beans, fresh corn, or a grilled peach.

Jambalaya

Jambalaya in a bowl placed on a ceramic surface along with a spoon, spices, and lemon

We can’t deny the spicy, savory flavor of Jambalaya that warms our hearts even in the hardest of times. This southern staple brings together large spoonfuls of chicken, shrimp, and sausage bathing in a flavorful broth of vegetables. Chef Jackie Page’s recipe also allows you to change the heat level to your liking by adjusting the amount of cajun seasoning.

Summer Punch

Red Summer Punch sits in a small drinking glass on a small white plate, garnished with lime.

Wash down all these delicious dishes with a refreshing red Summer Punch by our Editor-in-Chief Keith Recker. Made with hibiscus tea and a cherry cinnamon simple syrup this cocktail is both thirst-quenching and made of complex layers. Though it’s really the hibiscus infused gin that makes this summer cocktail such a delight.

Recipes by Chef Jackie Page and Keith Recker / Photography by Scott Goldsmith

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