Juneteenth

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.

Côtelettes de Saumon Frais Dorigny Active time: 1 1/2 hr Start to finish: 1 3/4 hr

"My husband and I celebrated my fiftieth birthday on the island of St. John, where we enjoyed many terrific meals," says Eileen Hruby of Tom's River, NJ. "One day, we had lunch at Pusser's Ltd. in Cruz Bay. The coleslaw they served was extraordinary: cool and hot at the same time. I have no idea how it was made." Serrano chilies give this dish a real kick; the lime juice makes it refreshing.

This recipe is an accompaniment for Seafood Salad with Collard Greens Slaw .

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.

No African-American summer picnic, North or South, would be complete without deviled eggs wrapped in wax paper. I remember that, as a child, part of the fun was unwrapping the eggs and seeing if some of the savory yellow insides had managed to squeeze out onto the paper, in which case I was allowed to lick it off. Years later, I was very surprised to learn that deviled eggs are also a part of the general culinary history of the South. There are even plates especially designed for serving this delicacy. To me they'll always be part of summer fun-hard-cooked eggs taken to the nth power.

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