Welcome to Come On Over, a Food52 newsletter about hosting life's big and little moments. This week, our guest editor Lidey Heuck is sharing what she learned from renovating her kitchen—and the upgrades that are already making her a
better host.
Welcome to Come On Over, a Food52 newsletter about hosting life's big and little moments. This week, our guest editor Lidey Heuck is sharing what she learned from renovating her kitchen—and the upgrades that are already making her a
better host.
As I designed my new kitchen, it was important to me that it was functional for both cooking and hosting. After all, the kitchen is where everyone naturally gathers.
I’m not the kind of cook who has everything finished and ready to go when my friends arrive, and that’s okay. I like having snacks out on the table so everyone can help themselves and hang with me as I cook. I also love getting my friends involved, whether it’s chopping vegetables or simply grabbing something from the fridge or pantry. The vibe is comfortable, casual, and always inviting—it’s party over perfection.
This weekend we had a full house, and it was the first time the new kitchen had really been buzzing. The windows were open, the music was turned up, and it felt so good to see the space being used exactly as I’d dreamed.
Here are a few of the things that help make the kitchen feel warm and welcoming.
Dinner Party Favorite
One of my favorite spring dinners to make for guests is schnitzel with a big green salad. Everyone loves a crispy chicken or pork cutlet, and a salad with in-season asparagus and fresh herbs provides the perfect contrast. I bread the cutlets in advance so they’re ready to go when it’s time to cook dinner.
One of my favorite spring dinners to make for guests is schnitzel with a big green salad. Everyone loves a crispy chicken or pork cutlet, and a salad with in-season asparagus and fresh herbs provides the perfect contrast. I bread the cutlets in advance so they’re ready to go when it’s time to cook dinner.
I want people to feel at home when they come over. Having open shelving in the kitchen makes dishes and glasses feel accessible so everyone can help themselves. It also makes unloading the dishwasher a breeze!
I want people to feel at home when they come over. Having open shelving in the kitchen makes dishes and glasses feel accessible so everyone can help themselves. It also makes unloading the dishwasher a breeze!
When hosting, I like to follow the rule of “make, make, buy.” If I’m serving appetizers, dinner, and dessert, I’ll make two and buy the third. It takes some of the pressure off and allows me to focus on making dinner delicious. More often than not, I’ll skip making dessert and serve pints of really good ice cream passed around the table.
When hosting, I like to follow the rule of “make, make, buy.” If I’m serving appetizers, dinner, and dessert, I’ll make two and buy the third. It takes some of the pressure off and allows me to focus on making dinner delicious. More often than not, I’ll skip making dessert and serve pints of really good ice cream passed around the table.
My butcher block island is truly multipurpose: It has open shelving underneath for sheet-pan storage on one side and stools on the other, so friends can hang in the kitchen while I cook.
My butcher block island is truly multipurpose: It has open shelving underneath for sheet-pan storage on one side and stools on the other, so friends can hang in the kitchen while I cook.
Having layered lighting lets me completely change the mood with the flick of a switch—light and bright when I’m cooking or cleaning, then soft and glowy once guests arrive.
Having layered lighting lets me completely change the mood with the flick of a switch—light and bright when I’m cooking or cleaning, then soft and glowy once guests arrive.
I never want dinner to feel rushed, so I’m usually putting out snacks and drinks in the kitchen before everyone sits down. I've been using a mix of Teakhaus boards lately because they work just as well for prep as they do for serving. The different grains add warmth and dimension that naturally draws people into the kitchen.
I never want dinner to feel rushed, so I’m usually putting out snacks and drinks in the kitchen before everyone sits down. I've been using a mix of Teakhaus boards lately because they work just as well for prep as they do for serving. The different grains add warmth and dimension that naturally draws people into the kitchen.
Considerations for our outdoor shower (hint: always keep sight lines in mind)
Nathan Turner’s new design book
A south Indian egg recipe
Art Deco lamps
A tour around the Future Fair in NYC
But first, thanks to the many of you who responded to the short survey in last week’s post. There was one comment that I’d love to hear the group’s thoughts on:
“Truthfully, it would be fine with me if you produced less content. I think a lot of Substackers try to make subscriptions ‘worth it’ by posting a ton, but I don’t have time to read everything.”
Do others feel inundated? If so, please let me know in the comments.
Another reader wrote:
“Are you actually doing the promised 1 free post a month?”
I am, but maybe I’m not making it clear enough which ones are free. From now on, I’ll note *Free Post* at the top of these posts.
There’s still time to answer the 3-question survey here. I’d love to hear from you!
Our in-progress outdoor shower, just missing the rest of the walls (more on that below) and showerhead hardware.
Now, to outdoor showers…
I was not raised with outdoor showers. I hear from Tad and other friends who grew up going to East Coast beaches and summer camps that showering with the open sky above and fresh air all around you is magical. It sounds a lot like camping to me. One of my life goals is to become a camper, but I’m not there yet. Having an outdoor shower in Ojai may be the gateway drug. ...
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