Welcome to Come On Over, a Food52 newsletter about hosting life’s big and little moments. It’s where we share our personal tips and tricks, from modern-day etiquette—shoes off or shoes on?—to making extra seating out of every surface of an apartment. This week, Kelly’s breaking the ice.

There’s nothing I love more than introducing one group of friends to another, especially when I know they’re going to get along swimmingly. But walking into a room full of unfamiliar faces can be awkward, even in the friendliest setting. And when you’re the one bringing everyone together, it’s on you to smooth that tension. So I gathered a few go-to tricks from the Food52 team.

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Welcome to Come On Over, a Food52 newsletter about hosting life’s big and little moments. It’s where we share our personal tips and tricks, from modern-day etiquette—shoes off or shoes on?—to making extra seating out of every surface of an apartment. This week, Kelly is hosting a French fête.

This article was created in partnership with Maker's Mark.

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Just because it’s a kid’s birthday party doesn’t mean the adults can’t have fun too—and no, we’re not just talking about wine and beer in Solo cups (although that doesn’t hurt). This summer, we’re rethinking what a kid-friendly birthday bash can look like: Think platters of French pastries, silver coupes filled with grapes, and homemade paper chains that are prettier than the ones you remember from kindergarten.

Most recently, we’re looking to Tess Gigone—Toronto-based creator and our resident recipe try-er in It’s Fine—for all the inspiration. At Food52, we’ve seen her tackle classic recipes for the first time ever (gracefully, might I add). And if there’s one thing we’ve learned from watching her, it’s that she has an incredible eye.

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When it comes to potlucks and parties, a standout pasta salad can steal the show. Whether you're aiming for a mayo-free option, experimenting with unique dressings, or simply need to know how much to prepare for a crowd, we've got you covered.

Let’s be honest—we love pasta salad year-round. It plays well with creamy, comforting flavors in colder months, then graciously welcomes warmer temperatures with bright, fresh zest.

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There’s something about spring that makes dinner feel like an occasion again. The days are longer, flowers are blooming, and suddenly setting the table feels just as important as what’s being served.

I’ve loved “tablescaping” for as long as I can remember. Growing up, I’d jump at any excuse to set the table—Sunday dinners, holidays, even regular weeknights. I went through a serious napkin-folding phase (I’m talking flowers, hearts, animals…I’d even refold them at restaurants). At home, I’d use wrapping paper as a makeshift runner, sprinkle confetti around (much to my mother’s annoyance), and rummage through drawers for anything remotely decorative.

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Welcome to Come on Over, a Food52 newsletter about hosting life’s big and little moments. It’s where we share our editor’s personal tips and tricks, from modern-day etiquette—shoes off or shoes on?—to making extra seating out of every surface of an apartment. This week, Kelly is gearing up for pasta night.

No two-syllable word hits me quite like “pasta.” Aside from potatoes (hey, I am Irish), there’s no greater comfort food. A tomato sauce base is top tier—I’ll hear no different—and the smell of garlic knots baking as guests walk through the door? Magic. While pasta night is a simple concept, I believe in small elevations that give even the most casual affairs a bit more oomph. So pick your poison (pasta shape) and let’s get into it.

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