Jocelyn Delk Adams doesn't need an excuse to throw a party. The cookbook author, founder of the blog Grandbaby Cakes, and mom of one considers a free weekend enough of a reason to host the whole family-aunts, uncles, and cousins included-for an afternoon of music, games, and great food. "Instead of just gathering around a holiday, my family and I will make up our own occasions and turn a regular day into something special," Jocelyn explains. These carefree get-togethers reflect her mission to create joy in moments both big and super-small, a philosophy she swears by for bringing more gratitude into her life. Jocelyn's go-to way to savor the moment: cooking up something delicious. Her latest cookbook, Everyday Grand, features fun, flavor-forward recipes as well as ideas for when to enjoy them (everything from a family reunion to a "Saturday morning just cuz" is fair game). Get your own party started with some of Jocelyn's dishes and sage advice-because there's always a reason to celebrate.
WATERMELON SALAD WITH TOMATO, PICKLED ONION, MINT, AND FETA
ACTIVE 40 MIN. TOTAL 50 MIN. PLUS CHILLING SERVES 4
[https://cdn.magzter.com/1357656022/1716448069/articles/tqGHtMYeC1716465356119/9R6nAJFnE1716465562064.jpg]
1 Make pickled onion: In medium pot, combine vinegar, sugar, 2 tsp salt, and 1 cup water and heat on medium-high, stirring, until sugar and salt have completely dissolved, about 2 min. Remove from heat and let cool to room temp.
2 Put onion and garlic in 1-qt mason jar or other container with lid, then add pickling liquid, close, and refrigerate on chill mode for at least 2 hr. (The onion's purple color will fade with time and tint the pickling liquid-this is completely on point.)
3 Make dressing: In small pan, heat oil on medium until shimmering. Add shallot and cook, stirring, until softened, about 3 min. Remove from heat and transfer to food processor. Add lime juice, vinegar, honey, mustard, chipotle, 3/4 tsp salt, and 1/4 tsp pepper. Pulse until thoroughly combined, then transfer to lidded jar and slide to the side. You should have about 2/3 cup dressing.
4 Make salad: In large bowl, toss together watermelon, tomatoes, arugula, mint, basil, cucumber, and fennel until combined. Drizzle salad with 1/4 cup of dressing and gently toss again. Taste and add more dressing as needed, tossing to incorporate. Sprinkle with pickled onion, feta, and additional mint if desired and serve immediately.
[https://cdn.magzter.com/1357656022/1716448069/articles/tqGHtMYeC1716465356119/bIrUCugfF1716465634954.jpg]
'TATA SALAD
ACTIVE 25 MIN. TOTAL 40 MIN. SERVES 8 TO 10
[https://cdn.magzter.com/1357656022/1716448069/articles/tqGHtMYeC1716465356119/FNVc1fTpf1716465665254.jpg]
1 Place potatoes in large pot and add water to cover. Bring to a boil on high and cook until potatoes are fork-tender, 10 to 15 min. Don't overcook them, boos-you don't want them to be too mushy. Drain potatoes.
2 In large bowl, whisk together mayonnaise, pickles, pickle brine, mustard, sugar, vinegar, se...
WATERMELON SALAD WITH TOMATO, PICKLED ONION, MINT, AND FETA
ACTIVE 40 MIN. TOTAL 50 MIN. PLUS CHILLING SERVES 4
[https://cdn.magzter.com/1357656022/1716448069/articles/tqGHtMYeC1716465356119/9R6nAJFnE1716465562064.jpg]
1 Make pickled onion: In medium pot, combine vinegar, sugar, 2 tsp salt, and 1 cup water and heat on medium-high, stirring, until sugar and salt have completely dissolved, about 2 min. Remove from heat and let cool to room temp.
2 Put onion and garlic in 1-qt mason jar or other container with lid, then add pickling liquid, close, and refrigerate on chill mode for at least 2 hr. (The onion's purple color will fade with time and tint the pickling liquid-this is completely on point.)
3 Make dressing: In small pan, heat oil on medium until shimmering. Add shallot and cook, stirring, until softened, about 3 min. Remove from heat and transfer to food processor. Add lime juice, vinegar, honey, mustard, chipotle, 3/4 tsp salt, and 1/4 tsp pepper. Pulse until thoroughly combined, then transfer to lidded jar and slide to the side. You should have about 2/3 cup dressing.
4 Make salad: In large bowl, toss together watermelon, tomatoes, arugula, mint, basil, cucumber, and fennel until combined. Drizzle salad with 1/4 cup of dressing and gently toss again. Taste and add more dressing as needed, tossing to incorporate. Sprinkle with pickled onion, feta, and additional mint if desired and serve immediately.
[https://cdn.magzter.com/1357656022/1716448069/articles/tqGHtMYeC1716465356119/bIrUCugfF1716465634954.jpg]
'TATA SALAD
ACTIVE 25 MIN. TOTAL 40 MIN. SERVES 8 TO 10
[https://cdn.magzter.com/1357656022/1716448069/articles/tqGHtMYeC1716465356119/FNVc1fTpf1716465665254.jpg]
1 Place potatoes in large pot and add water to cover. Bring to a boil on high and cook until potatoes are fork-tender, 10 to 15 min. Don't overcook them, boos-you don't want them to be too mushy. Drain potatoes.
2 In large bowl, whisk together mayonnaise, pickles, pickle brine, mustard, sugar, vinegar, se...
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Woman's Day (Digital) - 1 Issue, Summer 2024