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, we’re finally feelin’ like it’s BBQ time.

National Best Friends Day is this Sunday, and honestly? I’ll throw a BBQ for just about any excuse. It takes me back to those rare Irish summer days (all two weeks of them), where the smell of raw bell pepper meant the grill was firing up. My mother was a big fan of them on her burger—hey, don’t knock it till you try it. Here’s how I’m planning this weekend.

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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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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, we’re veggie grilling for the masses.

Good hosts know that catering to all kinds of diets is the name of the game nowadays. No hate to meat—I love a good steak on the grill—but broadening your horizons to master meatless grilling is a win for you and your guests. I like to use hosting opportunities to play with ingredients I’m less familiar with, like nutritional yeast, a big fave of mine lately… What are yours? Respond and let me know, and let’s get into the veg-forward grilling tips.

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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, it’s Mother’s Day prep from Kelly.

Fun fact: In Ireland and the U.K., Mother’s Day falls in March—so technically, I’ve already fulfilled my daughterly duties for the year. Which means now, the spotlight’s on my mother-in-law... and on you. Every mom (and mom figure) is different, so take what resonates and leave the rest. Let’s get into it.

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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’s egg-cited for Easter.

Bunnies, egg hunts, the great (still brisk) outdoors, and family time—growing up, Easter always felt like the first real whisper of spring. These days, not much has changed… except I hunt my next mimosa rather than my next egg. Every year, my husband, our friends, and I take turns hosting Easter brunch, and one thing stays the same: Lamb is always on the table, and I might bust out a haystack or two. Here’s how I pull it all together.

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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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