From marinated salads to pre-batched cocktails.
Welcome to Come On Over, a Food52 newsletter about hosting life's big and little moments. This week, our editor Julia is sharing how she'd host a dinner party this month. |
As we approach the summer solstice, it's officially dinner party season. Of course, "just having people over" always sounds simpler in theory. Even a casual gathering takes a bit of planning. So I asked around: What would our editors do to keep a summer dinner party low-effort but still feel special?
The consensus? When the menu is simple, quality matters. Here's some tips for a no-stress summer dinner party.
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I asked one of our Test Kitchen assistants, Sam, what she'd make and her answer was immediate: eggplant caponata or a marinated zucchini salad. These celebrate peak-season vegetables and get even better after sitting in the fridge. |
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For the main course, think of dishes you can prep in advance and simply throw on the grill. Instead of steak, we're making the case for Fish en Papillote with tomatoes and lemon. |
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Flowers aren't the only centerpiece option. Fruits, vegetables, and herbs can be just as striking. We recently spotted someone using halved radishes and mini cucumbers as place-card holders—a simple trick that adds color and personality to the table. |
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A Pre-Batched Welcome Drink |
Skip individual pours and make one large-format cocktail. We're partial to a French 75 because you can mix the gin, lemon juice, and simple syrup ahead of time, then top each glass with cold Prosecco as guests arrive. |
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One of my favorite summer dessert shortcuts is swapping store-bought angel food cake into a strawberry shortcake. While homemade cake is lovely, fresh whipped cream is what really makes the difference. Slice the cake, set out berries and cream, and let guests build their own plates. |
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We're seeing herbs used in increasingly creative ways on the grill, beyond the usual garnish. Rosemary stems make excellent DIY skewers for shrimp, potatoes, and other lighter ingredients. |
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