Juneteenth

This is a surefire Southern way to use leftover ham and either leftover or freshly baked biscuits. Sometimes the biscuits are large and the ham pieces merely roughly cut chunks. In this recipe the biscuits are made the size of silver dollars, the ham is thinly sliced and neatly trimmed, and the biscuits are served with tiny dollops of spicy mustard and freshly grated horseradish. Voilà! The "grab 'em and go" breakfast treat that has been imitated by many popular food chains is transmuted into an elegant hors d'oeuvre. Large or small, they're mighty good eating. Can be prepared in 45 minutes or less. Silver dollar - size biscuits are the quintessential African-American breakfast bread. They can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This cake is a southern tradition for festive occasions. It can be completely assembled and chilled one day before serving.

Beets and potatoes team up in this simple, slightly spicy Ethiopian salad from Meskerem Restaurant in Washington, D.C.

Can be prepared in 45 minutes or less.

This is the one potato salad that purists dream of-plenty of tangy dressing and just a bit of crunch. Low-fat or nonfat mayonnaise and sour cream can be used.

Dry-rubbed before grilling, the delicious bird is then generously drizzled with a zesty sauce at the table-twice the firepower for twice the fun.

A composed salad that features all the bright and pretty colors of the season.

Serve as a relish with the meal, or offer as cocktail nibbles. Make these one or two days before the party.

Begin marinating the beef at least eight hours before roasting. Serve this with corn bread.

Debra L. Warren of Lake Forest, Illinois, writes: "I have often indulged in Jay Lovell's phenomenal cuisine at his Lovell's of Lake Forest restaurant, and the ribs he prepared for an event I attended were out of this world. Could you possibly persuade the chef to share the recipe?" The espresso powder gives the sauce great depth of flavor.

This can be served immediately as a warm salad or made ahead and served chilled.

Sweet and crunchy jicama and smoky grill-roasted peppers and green onions combine in this attractive side dish.