Juneteenth

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

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.