Garlicky chicken sandwiches and glossy strawberry pretzel bars

Festive recipes for a Juneteenth feast.

View in browser|nytimes.com June 18, 2024 Millie Peartree's strawberry pretzel bars. David Malosh for The New York Times. Food Stylist: Simon Andrews. Festive recipes for a Juneteenth feast By Mia Leimkuhler Millie Peartree — the brilliant mind behind these beloved recipes for rasta pasta, jerk chicken meatballs and brown-butter chocolate chip cookies — has shared with us five new recipes for a Juneteenth feast. They're bold and bright, in both color and flavor: garlicky chicken sandwiches with red cabbage slaw; robust roasted shrimp jambalaya; and a flushed, fiery strawberry-ginger limeade. "Red foods are customary for Juneteenth, the annual commemoration of the freeing of the last enslaved Africans in Galveston, Texas, two and a half years after the signing of the Emancipation Proclamation," Millie writes. "The scarlet hue symbolizes ingenuity and resilience while in bondage. It's been three years since Juneteenth became a national holiday, and people are carving out their own traditions." Make them all together as a generous, joyous menu, or mix and match with other favorites from our collection of Juneteenth recipes. Pair the crispy okra with spicy honey sauce — a version of a dish Kwame Onwuachi serves at his acclaimed restaurant Tatiana in New York City — with Tejal Rao's fried chicken biscuits with hot honey butter for a spicy-sweet feast. Borrow the red cabbage slaw from the sandwiches and pair it with Millie's sweet-tea-brined roast chicken for a lush (but largely hands-off) dinner; follow that with her sock-it-to-me cake to really stick the landing. Jollof rice? Shrimp salad? A welcoming, one-pot dinner of Jamaican curry chicken and potatoes? Whatever you do, don't skip those strawberry pretzel bars, because, well, just look at them. JUNETEENTH RECIPES David Malosh for The New York Times. Food Stylist: Simon Andrews. Garlicky Chicken Sandwiches With Red Cabbage Slaw By Millie Peartree 55 minutes Makes 8 sandwiches David Malosh for The New York Times. Food Stylist: Simon Andrews. Roasted Shrimp Jambalaya By Millie Peartree 1 hour 5 minutes Makes 8 to 10 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Crispy Okra With Spicy Honey Sauce Recipe from Kwame Onwuachi Adapted by Millie Peartree 30 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Sweet Tea-Brined Roast Chicken By Millie Peartree 6 hours 40 minutes Makes 6 to 12 servings  Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Paige Hicks. Jollof Rice By Yewande Komolafe 1 1/2 hours Makes 8 to 10 servings Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane. Shrimp Salad  By Melissa Clark 15 minutes Makes 2 to 4 servings Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Sock-It-to-Me Cake  By Millie Peartree 2 hours Makes 12 to 16 servings  Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Strawberry Soda By Vallery Lomas 25 minutes Makes 2 servings Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018