We just shared a Radish Tzatziki recipe, but while we were making it we got to the step where we’re squeezing out all this beautiful hot pink radish juice and thought: “Maybe the cocktail has radish juice in it.”

So we made this gimlet and immediately fell in love. The color alone makes you want to try it, but the flavor is so complex and delicious. You can make radish juice just to try this cocktail (it’s that good), or make the Radish Tzatziki and use the juice for both. It’s a 2 in 1 special! This is our kind of chef snack!

Radish Gimlet

To Make the Radish Juice: Add scrubbed and trimmed radishes to a food processor and pulse until finely chopped. Transfer to a clean tea towel or cheesecloth and squeeze firmly over a bowl or small jar to extract as much liquid as possible. Strain if needed.

Makes 2 Cocktails

• 4 oz gin (we used Hendrick’s)

• 1.5 oz lime juice

• 1 oz agave

• 1.5 oz radish juice

• Food processor

• Tea towel or cheesecloth

• Cocktail shaker

• Strainer

• Coupe glasses

• Ice

Add gin, lime juice, agave, and radish juice to a cocktail shaker with ice. Shake until cold. Strain into well chilled two coupe glasses.

Radishes are one of those vegetables we don’t reach for often enough. They’re peppery and bright and make an incredible dip. We threw this together for our French Riviera–inspired dinner party, and is now one of our favorite ways to make tzatziki.

When we were squeezing out the radish juice, we ended up with this beautiful hot pink liquid and absolutely could not waste it. We threw it into a gimlet and accidentally created the most delicious cocktail! The recipe will be going live soon!

Radish Tzatziki

We adapted this from a classic tzatziki we've made a thousand times, but swapped in fresh radishes for the cucumber. The key is squeezing out as much liquid as possible from the radishes so the dip doesn't get watery. Don't skip that step! The longer this sits in the fridge (up to 24 hours), the better it tastes. We like to make it the day before so it's completely ready when guests arrive.

Serves 6-8

• 10–12 small-medium red radishes, scrubbed and trimmed

• 1 cup full-fat Greek yogurt or sour cream

• 1 tbsp fresh dill, chopped, plus more for garnish

• 1 tbsp fresh mint, chopped

• 1 tbsp fresh lemon juice

• Zest from ½ a lemon

• 1 large garlic clove, grated or pressed

• ½ tsp kosher salt, plus more to taste

• ⅛ tsp freshly ground white pepper

• Extra-virgin olive oil, for garnish

• Food processor or blender

• Clean tea towel or cheesecloth

• Medium bowl

Add the scrubbed and trimmed radishes to a food processor and pulse until they’re finely chopped. You want them minced, not a smooth puree.

Transfer the radishes to a clean tea towel or cheesecloth and squeeze firmly over the sink (or save that beautiful pink juice for a bonus radish gimlet—we have a recipe coming soon!) to get out as much liquid as possible. Keep squeezing until nothing’s dripping anymore. Set aside.

In a medium bowl, whisk together the yogurt, dill, mint, lemon juice, lemon zest, garlic, salt, and white pepper until combined.

Fold in the squeezed radishes. Cover and refrigerate for at least an hour before serving. The longer it sits the better. You can make it up to 24 hours ahead.

When you’re ready to serve, taste it one more time and adjust the seasoning if needed. Transfer to a serving bowl, drizzle with olive oil, and top with extra dill.

If your garden (or your neighbor’s, or the farmers market) is overflowing with basil the way ours is, this is exactly what to do with it. But even if you don’t have a leaf to spare, don’t skip this one! Basil salt is a pantry staple that earns its keep all year: sprinkled on watermelon, in pasta, or rimming a cocktail. It’s also genuinely one of the easiest, most versatile gifts you can hand someone at the end of summer (or save for the holidays!). We’ve included the little jars we used to bottle ours down below. Add a bow & you’re good to go!

Basil Salt

Makes about 1 cup

• 1 cup salt

• 2 cups fresh basil

• Food processor

• Baking sheet

• Airtight container

Wash and dry the basil thoroughly. Any leftover moisture will keep it from drying properly in the oven.

Pick the leaves off the stems and discard the stems.

Add the basil leaves and salt to a food processor and pulse until the basil is fully broken down and combined into the salt.

Spread the mixture in an even layer on a baking sheet and bake at your oven’s lowest temperature for about 30 minutes, or until completely dry.

Let cool, then break up any dry chunks. Store in an airtight container for up to 1 year.

How to enjoy:

• On watermelon

• On pasta

• As a rim for a cocktail

• On potato chips

• On popcorn

• As a gift for the holidays or for a hostess!

The jars we used:

Pack of 6 glass jars! →

Wine Charms

We’ve been obsessed with these shell beads all summer and thought “what if we used them to make wine charms?!”. It might be the EASIEST craft ever, so this one would be perfect for your least creative friends (joking). You can add a few shells to each charm for a minimal look, or fill them up to create a little bangle situation, which is honestly so cute. If you want to get fancy, add letter beads with everyone’s names so nobody loses track of their glass. Or skip names entirely and use different color combinations as the differentiator. So many ways to make it your own!

1. Wine Glass Charm Rings

2. Jump Rings & Pliers

3. Shell Beads (We got 15mm flat rounds in colors “Grass Mix” & “Prairie Sand”)

4. Pearl Shell Letter Alphabet Charms

Bag Charms

We hosted a bag charm night and can confirm it’s a girls night staple. The cost can definitely add up if you’re buying tons of different beads and supplies, but it’s so much fun and everyone ends up with something unique.

1. 24 Color Round Stone Beads

2. 100 pc Charms

3. Paperclip Chain

4. 15 pc Fruit Charms

5. Colored Cording

6. Jump Rings & Lobster Clasps

7. 4 pc Oval Carabiner Clips

8. 100pcs Acrylic Red Heart Beads

9. 8 pc Jewelry Trays (for your crafting workspace!)

Vision Boarding

Vision boards shouldn’t be saved for New Year’s. Do this at the start of a new season, for someone’s birthday, or whenever the girls need a little redirection and manifestation moment. Grab some magazines, scissors, glue, and poster board. Spend an hour cutting out words and images that speak to you. It’s therapeutic & fun!

1. 30 rolls Washi Tape

2. Scissors (pack of 4)

3. Pearl Stickers

4. Elmer’s Glue Sticks (set of 12)

5. Tape Roller (set of 6)

Fabric Wrapped Frames

Another cost-effective craft that you’d actually want to hang in your home: fabric wrapped frames. Head to your local thrift store and find small, simple frames (they’re usually a dollar or two). Pick up some pretty fabric from Michaels or a local fabric store (RIP Joanne’s). Invite the girls over and wrap away. Everyone leaves with a frame they made themselves and it looks way more expensive than it actually was!

1. 6 Pack 4x6 Frames

2. Spray Adhesive

Gemstone Clad Anything

We’ve seen different variations of this DIY circulating around the internet like this lamp and these candlestick holders. It seems fairly simple with some gems and trusty e6000 glue. Some ideas we thought could be fun for a crowd would be matchbox holders, vases, lighter case, even cheese knives!

1. Wholesale Lot Multi-color Oval Gemstones

2. Matchbox (plus strike stickers)

3. e6000 Glue

4. Cheese Knives

5. Lighter Case

6. Leather Phone Case

Shop all craft night essentials here!

Happy hausting (& crafting)!

We were lucky enough to be raised by the opposite of an almond mom—a butter mom. She taught us that butter is nothing to be afraid of and that dinner parties (and life) are for indulging. Having three different compound butters on the table at once? Completely normal in our house. We also grew up with European sensibilities: gathering often, cooking simply, doing things with intention, taking your time. This month, we're leaning into both butter and slow living.

By August, summer is less bright and electric and starts moving a bit slower. Knowing the season's running out, you want to soak up every bit of it outside by lingering at the table and gathering people while you still can. So we're squeezing in one more BBQ dinner party while summer's still grilling weather!

There’s a certain kind of summer evening that only works with the right amount of planning, the right amount of letting go, and a menu built around the idea that everything grilled deserves a good melt of butter on top. That was the vibe for our latest dinner party.

Welcome to the Summer Beurre-B-Q.

This dinner party is built around three flavorful compound butters, simple sides, perfectly cooked steak, grilled things, and a table set with wildflowers & handwritten place cards. This is the simplest dinner party you’ll host all summer! It’s chic enough for a weekend, easy enough for a Tuesday night.

Since this is our second Hauste It, you might remember how this works. Each month, we share a few recipes leading up to the larger post (this one) that helps you actually Hauste It. You’ll also find a PDF download with tips, timeline, grocery list, and recipes for easy printing.

But as you know, hosting doesn’t start and end at the food. So much more goes into it! That’s why we’ve included a custom playlist for the whole night, a shoppable guide for tablescape items and what to wear, and this month you get some fun extras! Editable downloads (invitation, menu, place cards) so you can send people something beautiful before they even arrive.

This one’s exclusively for Dinner Partiers. If you’re not subscribed yet and you want the full guide, now’s the time! This is what the paid tier gets you: a complete hosting breakdown each month, built for hosts by hosts!

We hope this gives you everything you need to throw a dinner that feels special (& elevated) without adding a single ounce of stress. So happy you’re here!

This is a comprehensive guide to what to serve, how to serve it, what to wear, and how to Hauste It.

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Our mom's favorite hobby is sifting through food magazines and dog-earing pages to come back to and weave into her weekly dinners or upcoming dinner party menus. It's one of the things she instilled in us that we still love to do. (You might remember those hundreds of vintage Martha Stewart magazines I got a few months ago…) Well, the other week I picked up her Food & Wine Aug ‘26 and this Lemon Basil Poke Cake caught my attention. I had an absolute abundance of basil in the garden that desperately needed to be used, so I made it… and it was a hit! So we thought it would be the perfect end to a summer dinner party and wanted to share it with you.

Lemon Basil Poke Cake

I followed this recipe mostly as-is (our version below), except I went a bit wild with the basil (my garden is overflowing with it). I also couldn't decide between olive oil and avocado oil, so I did a half-and-half blend and it was perfect! The glaze is good as written, but you can increase it slightly if you and your guests prefer things sweeter.

Serves 9

• 1 cup granulated sugar

• ¼ cup packed fresh basil leaves, plus more for garnish

• 1½ tbsp grated lemon zest, plus more zest for garnish

• ¼ cup fresh lemon juice (about 3 lemons), divided

• 1/3 cup extra-virgin olive oil

• 1/3 cup avocado oil

• 1 tsp vanilla extract

• 2 large eggs

• 1¼ cups all-purpose flour (about 7½ oz)

• 1 tsp baking powder

• ½ tsp kosher salt

• ¼ tsp baking soda

• ¾ cup whole milk

For the cake soak

• ¼ cup packed fresh basil leaves

• ¼ cup granulated sugar

• 2 tbsp fresh lemon juice

• 2 Tbsp water

For the glaze

• 1½ cups unsifted powdered sugar

• ⅛ tsp kosher salt

• 2 to 3 tbsp fresh lemon juice, divided

• 8-inch square baking pan

• Parchment paper

• Food processor

• Whisk

• Fine-mesh strainer

• Wooden pick

• Pastry brush

• Wire rack

Preheat oven to 350°F.

Line bottom and sides with parchment paper, leaving a 2-inch overhang on opposite sides: set aside.

Combine sugar, basil, and lemon zest in a food processor: process until basil is very finely chopped and sugar resembles wet sand, 20 to 30 seconds. Transfer sugar mixture to a large bowl. Add both olive and avocado oil, vanilla, and eggs: whisk until smooth and well combined. Set aside.

Whisk together flour, baking powder, salt, and baking soda in a medium bowl.

Add flour mixture to sugar mixture alternately with milk in 3 additions, beginning and ending with flour mixture. Whisk just until smooth after each addition. Whisk in lemon juice just until combined.

Pour batter into prepared baking pan and tap a few times on countertop to release any air bubbles. Bake until a wooden pick inserted into center of cake comes out clean, 30 to 35 minutes.

Meanwhile, make the cake soak: Bring basil, sugar, lemon juice, and 2 tablespoons water to a simmer in a small saucepan over medium, stirring occasionally. Simmer over medium, stirring occasionally, until mixture is slightly thickened, 3 to 4 minutes.

Remove from heat and cover and let steep for 10 minutes. Pour through a fine-mesh strainer into a heatproof bowl; discard solids. Set aside until ready to use

Using a wooden pick or thin skewer, poke holes evenly on top of hot cake.

Gradually brush warm cake soak evenly over cake until absorbed. Let cake cool in baking pan on a wire rack for 30 minutes.

Using parchment overhang as handles, lift cake from pan, and transfer to wire rack.

Let cool completely, about 1 hour.

Make the glaze: Whisk together powdered sugar, salt, and 2 tablespoons lemon juice in a small bowl until smooth. Gradually whisk in remaining 1 tablespoon lemon juice, 1 teaspoon at a time, as needed to reach a thick yet pourable consistency.

Spread glaze evenly over cooled cake.

Let stand until set, about 15 minutes. Garnish with additional basil and lemon zest.

Slice & serve!

“Sous vide” (pronounced soo-VEED) is a French term that translates to “under vacuum.” It works by sealing food in a plastic bag or container, removing all the air, and cooking it submerged in water held at a precise temperature. The result is food that’s tender, juicy, and almost impossible to overcook. It’s ideal for a whole range of foods, but it especially shines with pricier cuts of meat (like steak) that you want to get exactly right in front of guests. It also works in your favor budget-wise: because sous vide can turn a cheaper, tougher cut into something silky and restaurant-worthy, you don’t need to buy the priciest cut in the case to impress anyone.

The best part for hosts? It’s entirely hands-off. Your protein cooks to perfection in the background while you’re setting the table or enjoying a glass of wine with your guests instead of hovering over a stove.

Our Go-To Device

Our favorite sous vide device is by Anova, and it’s become one of our go-to gifts—for a bigger hosting gift, a housewarming, an engagement, or a wedding. We think it’s one of those tools every home cook should own, especially if they host even semi-regularly.

Shop Anova Sous Vide here →

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If there’s one thing we learned from this dinner party, it’s that you can never have too much butter on the table. We made three compound butters (Miso Honey, Caramelized Shallot & Herb, and Calabrian Chili & Sun-Dried Tomato) and let guests build their own combinations.

The Miso Honey butter was inspired by one of our favorite local wine bars, Betty, which serves it with fluffy focaccia (drool). The Caramelized Shallot & Herb butter, unsurprisingly, was the crowd favorite (it always is). And the Calabrian Chili & Sun-Dried Tomato version brought just enough heat to balance out our trio.

Officially, we paired Miso Honey with the corn, Caramelized Shallot & Herb with the ribeye, and Calabrian Chili & Sun-Dried Tomato with grilled bread. Unofficially, everyone did their own thing. Watching guests debate which butter belonged where (and taste-test their way through all three) ended up being one of the best parts of the night. Butter me up baby!

Calabrian Chili & Sun-Dried Tomato Compound Butter

Sun-dried tomatoes bring sweet-tangy richness, Calabrian chilis bring a smoky kick. Melt it over ribeye or spread on crusty bread for an instant upgrade.

Yields about 10 oz

• 2 sticks salted butter, softened to room temperature (8 oz)

• ⅓ cup sun-dried tomatoes, finely chopped

• 1 tablespoon Calabrian chilis, finely chopped

• ½ teaspoon kosher salt, plus more to taste

• Sharp knife

• Stand mixer

Finely mince the sun-dried tomatoes and set aside.

Add the softened butter to the bowl of the stand mixer and whip on medium speed for 2 to 3 minutes, stopping once to scrape down the sides, until light and fluffy. Add the sun-dried tomatoes, Calabrian chilis, and salt and whip for another 2 to 3 minutes, stopping every minute to scrape down the sides, until fully combined. Taste and adjust salt as needed.

Caramelized Shallot & Herb Compound Butter

Rich and fresh all at once: caramelized shallots go sweet and jammy while a mix of bright herbs keeps things light. Melt it over anything straight off the grill.

Yields about 10 oz

• 2 sticks salted butter, softened to room temperature (8 oz)

• 1 shallot, minced (about ½ cup)

• 2 teaspoons neutral oil

• 2 tablespoons fresh herbs, finely minced (we used fresh chives and flat-leaf parsley)

• Zest of ½ lemon

• Salt to taste

• Sharp knife

• Small skillet

• Stand mixer

Heat a pan over low heat and add the oil. Add the minced shallots and cook low and slow, stirring occasionally, until deeply caramelized, dark brown, and jammy, about 15 to 20 minutes. Remove from heat and let cool completely before adding to the butter.

Finely mince your herbs of choice and set aside.

Add the softened butter to the bowl of the stand mixer and whip on medium speed for 2 to 3 minutes, stopping once to scrape down the sides, until light and fluffy. Add the cooled caramelized shallots, minced herbs, and lemon zest and whip for another 2 to 3 minutes, stopping every minute to scrape down the sides, until fully combined. Taste and adjust salt as needed.

Miso Honey Compound Butter

Salty, umami-rich miso and a touch of honey turn this into the sweet-savory butter you didn't know you needed. This was our fav on grilled corn!

Yields about 10 oz

• 2 sticks salted butter, softened to room temperature (8 oz)

• 2 tablespoons white miso paste

• 1 to 2 tablespoons honey, to taste

• Stand mixer

Add the softened butter to the bowl of the stand mixer and whip on medium speed for 2 to 3 minutes, stopping once to scrape down the sides, until light and fluffy. Add the miso paste and honey and whip for another 2 to 3 minutes, stopping every minute to scrape down the sides, until fully combined. Taste and adjust honey as needed.

Compound butter is an easy finisher that turns simple food into something special—here are our favorite ways to use it:

On protein: Let a pat melt over a hot steak straight off the grill. It’s just as good on grilled chicken, seared scallops, or a roasted whole fish.

On vegetables: Melt over grilled corn, roasted potatoes, sautéed green beans, or steamed asparagus right before serving.

As a finishing touch for sauces: Whisk a cold spoonful into pan sauces or drippings to add richness and a glossy finish (a French technique called “monter au beurre”).

On bread: Serve softened (or whipped) alongside a warm baguette or dinner rolls at your next dinner party—way more interesting than plain butter.

On pasta: Toss with hot pasta and a splash of pasta water for an instant, flavor-packed sauce.

On popcorn: Melt and drizzle over popcorn for a next-level movie night snack.

Here’s how to roll and freeze your compound butter:

1. Lay out a sheet of parchment paper (about 12 inches long) on your counter

2. Spoon the softened compound butter into a rough log shape along the bottom third of the parchment, leaving a few inches from each edge

3. Fold the bottom edge of the parchment over the butter, rolling it up like a burrito, shaping it into an even cylinder as you go

4. Twist the ends of the parchment in opposite directions (like a candy wrapper) to seal and tighten the log

5. Refrigerate for at least 1 hour to firm up, or freeze for longer storage (it’ll keep well in the freezer for up to 3 months)

6. To use, unwrap and slice off rounds as needed with a sharp knife, straight from frozen or after a few minutes at room temp.

We are firm believers that the best appetizers are the salty, savory ones. This olive salsa verde was born from exactly that. Briny Castelvetrano olives, salty halloumi, fresh parsley, a hit of lemon—it’s everything we want to eat standing around the kitchen before dinner starts.

It also happens to be one of the easiest things you can put out for guests. Just a cutting board, a knife, and about fifteen minutes of hands-on time. That makes it our go-to for summer dinner parties and happy hours when turning on the oven feels like a personal attack. Set it out with a baguette or in a bowl on a cheeseboard and enjoy!

Olive Salsa Verde

Castelvetrano olives are non-negotiable here. If you’re not already obsessed with this type of olive, prepare to be. Their buttery, mild flavor is what makes this salsa verde feel approachable rather than aggressively briny. You can find them at most grocery stores! Make sure everything is finely diced so you get a little of each ingredient in every bite. And don't skip the rest time! 10 to 15 minutes is the minimum, but this gets even better the longer it sits.

Serves 8-10

• 4 oz Halloumi

• 20 oz Castelvetrano olives, pitted

• ¼ cup Italian parsley

• 1 clove garlic

• 1 small shallot

• 3 tbsp extra-virgin olive oil

• 2 tbsp champagne vinegar

• Large pinch of salt

• Large pinch of freshly ground black pepper

• Large pinch of red pepper flakes

• Zest of 1 lemon

• Juice of ½ lemon (about 2 tbsp)

For Serving:

• Grilled baguette

• Crackers

• Large bowl

• Sharp knife

• Cutting board

• Citrus juicer

Finely dice the halloumi, olives, parsley, and shallot. Mince the garlic. Add everything to a large bowl.

Add the olive oil, champagne vinegar, lemon zest, lemon juice, salt, black pepper, and red pepper flakes. Stir until well combined.

Let the mixture sit for at least 10 to 15 minutes before serving. The flavors come together as it rests.

Serve with sliced grilled baguette or crackers.

HAUSTE HINT: This holds really well in the fridge, making it the perfect make-ahead app. Mix it together the morning of your dinner party and pull it straight from the fridge when guests arrive. If you're already firing up the grill for dinner, we love to slice the baguette lengthwise and throw the two halves on for a minute or two to get a little char then slice into smaller pieces.

If there is one thing we want you to walk away from this post knowing, it is this: a great sauce changes everything. You can serve the simplest meal (a piece of grilled protein, a salad, a vegetable) and if there is something incredible to spoon over the top, your guests will be obsessed! That is the power of a really good sauce, and chimichurri is one of the best ones in the game.

Our go-to hosting formula has always been built around simplicity. A protein, a salad, something from the grill, and a sauce. When you are hosting, you do not want to be stuck in the kitchen while your guests are giggling in the other room. You want a menu that looks and tastes impressive without requiring you to disappear for hours. A sauce like this is how you bridge that gap! It does the heavy lifting so the rest of the meal doesn’t have to.

Chimichurri is herbaceous, bright, and a little punchy. We have been making some version of it for years, and it has earned a permanent spot in our hosting rotation. This version takes the classic a step further by charring shishito peppers and scallions on a ripping-hot grill pan before they go into the food processor adds a smoky depth that makes this sauce genuinely addicting. It is one extra step, but it is absolutely worth it.

Charred Shishito & Scallion Chimichurri

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There is no better combo than a summer Friday and fresh oysters. Did you know that Whole Foods has $1 oysters on Fridays AND they shuck them for you?! If that’s not an excuse to host, I don’t know what is.

But what actually IS a summer Friday? As someone who’s never worked in corporate, I genuinely thought it was just my favorite lip balm brand. Turns out it’s a whole workplace thing where people get to leave early (or skip work entirely) on Fridays during the summer months. It feels very Scandinavian of them. (Not to anger anyone, but Swedes get 4 weeks off each summer. Work-life balance is actually a priority over there, not just a LinkedIn buzzword!)

The beauty of a summer Friday is that it actually gives you time to gather. No rushing from work, no 8pm dinner party that feels like you’re cramming one more thing into an already full week. It’s built-in time to be with people, and we’re big fans.

If your workplace doesn’t participate in summer Fridays (RIP), don’t let that stop you. You can use this plan to host any time, anywhere this summer. And if a full sit-down dinner party still feels overwhelming on a weeknight, you don’t have to go all in! Start with just a happy hour version: some drinks, fresh oysters, and a good playlist.

Here’s how to host a summer Friday:

On the Menu

1. App: Oysters with rhubarb mignonette (for fresh oysters) & chipotle butter (for grilled oysters)

2. Main: Steak frites & homemade aioli (order fries from a local restaurant, if you’re in Sacramento we love Sellands)

3. Wine pairing: Albariño for apps & Cabernet Sauvignon for dinner

4. Dessert: Dot cakes (easiest dessert to prep in coupes, plus who doesn’t love funfetti cake!!!)

The Timeline

Earlier in the week:

• Go to the grocery store (everything except the oysters, those need to be fresh!)

• Do a quick tidy of your space

• Pull out all your serveware, tablescape items, glassware, etc. (extra credit: label what dish is going in what serveware)

• Pour a glass of wine, throw on a kitchen playlist, and prep some elements of your menu (get the mignonette, butter, aioli, and dessert out of the way!)

Morning of summer Friday:

• Wake up early, get an iced coffee (you deserve it)

• Set the table

• Chill your wines

After work:

• Go to Whole Foods

• Make friends with the fishmongers

• Choose your oysters and ask them to pretty please shuck them for you

• Come home and prep your steak (and any other prep needed!)

• Order your fries from a local restaurant

• Get ready!

• Pour a glass of wine and enjoy your guests

The Playlists

For prepping:

For the party:

Want more? Our Spotify is stacked with options for whatever you’re hosting next.

At the end of the day, a summer Friday isn’t about the oysters or the wine pairing or even the playlist (though all three help). It’s about carving out a few hours in your week to sit with the people you love before the weekend swallows everyone whole. So whether your calendar hands you a real summer Friday or you just decide to make one up, take it. Enjoy a few oysters, pour something cold, and let the week end a little earlier than usual!

You asked, we delivered!

When one of our Dinner Partiers requested a burger recipe to round out the Boujee BBQ menu, we knew exactly where to turn. These Party Sliders have been in our rotation since the early Hauste days so it felt like the right moment to dust them off and share them with you.

One slider leans into the fancy. One leans into the classic. Together they cover every guest at the party!

A note on the balsamic onions: these are one of our secret weapon recipes. Make a big batch because you'll want them on literally everything: burgers, sandwiches, pasta salad, a cheeseboard, or straight off the fork. And don't you dare throw out the balsamic after the onions soak in it. That onion-infused vinegar is liquid gold in a salad dressing!!!

Party Sliders: Balsamic Havarti & Elevated Classic

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July is allll about outdoor gatherings, pool parties, backyard grilling, and embracing the gorgeous produce this season has to offer. There’s nothing quite like a 4th of July spread (or really, any backyard BBQ all summer long), but we think the classics deserve a little upgrade. This month, we wanted to take the expected cookout lineup (hot dogs, corn, a sad bowl of coleslaw) and make it extra. Welcome to the Boujee BBQ! (is the word boujee out? idk let us know) We’re still hitting all the nostalgic notes you’d want on a hot summer day, just dressed up a bit. Hot dogs get a caviar moment, Jell-O shots get a glow-up, and a simple ear of corn becomes the most-talked-about side on the table. It’s proof that you don’t need to overhaul the whole menu to make a BBQ feel special, just a few unexpected swaps in all the right places.

Since this is the first Hauste It on our new Substack, let us walk you through the layout. Each month, we’ll share a few recipes leading up to a larger post (this one) helping you Hauste It. Further down, you’ll see some other recipes we’ve sourced as suggestions that would be perfect to round out the menu. You’ll also find a PDF download with a tips & timeline, grocery list, and recipes for easy printing. But wait, we’re not done yet! You already know that hosting doesn’t start and end at the food. Sooo much more goes into hosting, so we’ve also included a custom party playlist, and a shoppable guide for tablescape items and what to wear.

Good news: this month’s Hauste It is on us! But if you’re loving what you see, we’d love to have you as a Dinner Partier for many more months of Hauste Its to come!

We hope this guide gives you everything you need to throw a BBQ that feels a little more special without adding a single ounce of stress. So happy you’re here, and happy hausting!

This is a comprehensive guide to what to serve, how to serve it, what to wear, and how to Hauste It.

The Menu

When curating this menu, we wanted to take classic BBQ items like hot dogs, Jell-O shots, and corn on the cob, and take them up a notch. Not that there's anything wrong with a good ole hot dog… but why not add caviar & crème fraîche?! Our friends at The Caviar Co. gave us a code for you to grab a tin for all your summer hosting! Use HAUSTE for 15% off. We love the Kaluga Hybrid and Osetra for any and everything, it's great on its own with a simple chip and crème fraîche. New to caviar? Hackleback is a great beginner-friendly pick. Want something more affordable? Smoked trout roe is the move, it tastes kind of like bacon to us and would be incredible on deviled eggs (which is exactly what we did for The Devil(ed Eggs) Wore Caviar: classic deviled eggs topped with your caviar or roe of choice).

What's in our bev tub: Modelo, Coca-Cola, and Aperol Spritz bottles. Intentionally choosing what to serve in your cooler is a little touch that makes your party feel cohesive, and we leaned into a theme of nostalgic, single-serve bottles you can just reach in and grab. The Coca-Cola brings the Americana, the Modelo glass bottle ties into the Caesar on the Cob (elote riff) and margs we're serving, and the Aperol minis round it out with something bubbly and a little fancy for anyone who wants an easy, no-mixing-required option.

There is a major resurgence of an old school house party and we're here for it. Jell-O shots are getting the rebrand they deserve and these Watermelon Hibiscus Margarita Jell-O Wedges are unbelievably flavorful and refreshing for a summer day. We also included a recipe if you want to batch these margs instead (or both, it's summer after all).

You'll learn that we're big fans of high-low hosting. There are some things that just hit better the OG way, but we also love to elevate the little things when we host! Summer is peak corn season (who remembers that adorable little kid who sang the corn song??? it's still stuck in our head)!!! We took our favorite thing about elote, the charred bits, creamy dressing, and salty cheesy coating, and gave it a Caesar salad makeover. Garlic, anchovy, lemon, and Parm get brushed right onto charred corn for a side dish that's unbelievably easy and impossible to stop eating. And for something almost too easy to call a recipe: Cherry Coupes. Just pile fresh cherries (or berries, or watermelon) into a silver or glass coupe and let guests grab one and go. It's such a chic, low-effort way to serve fruit!

To round out the spread, we gathered a bit more inspo for you. A Crudité Platter keeps things fresh and colorful on the table, Creamy Coleslaw an easy, crowd-pleasing side that pairs with just about anything, and Prosciutto & Burrata Sandwich Sliders add a little something heartier to the lineup. For dessert, we're pointing you toward the Brown Butter S'mores Rice Krispies from . We've made these countless times and guests always ask about them. They're the perfect counter dessert if you're on vacay for the holiday weekend, just leave them out and let people snack as they please.

Watermelon Hibiscus Margarita Jell-O Wedges + Batch

Mini Hotdogs with Caviar & Crème Fraîche

Caesar on the Cob

The Devil(ed Eggs) Wore Caviar

Cherry Coupes

Crudité Platter (recipe from NYT Cooking)

Prosciutto & Burrata Sandwich Sliders (recipe from Grilled Cheese Social)

Easy Creamy Coleslaw (recipe from Love & Lemons)

Brown Butter S’mores Rice Krispies (recipe from )

The Tips & Timeline

• Plan for shade. A BBQ at the peak of summer heat means guests will gravitate toward shade and a cold drink, so set up a lounge area away from the grill if you can.

• Ice, ice, & more ice. Buy more than you think you need. You’ll use it for the margaritas and the cooler for backup drinks.

• Lean into the make-ahead menu. This spread was built so you’re not stuck behind the grill all day. Most of the work happens before guests arrive, so you can actually enjoy the party (and the fireworks) too.

• Buffet-style spreads need a dry run. Since this menu (like most BBQs) is served buffet-style, lay out your serving pieces (empty) on the table the day before. Label each one with a sticky note for what’s going where. That way when it’s actually time to plate food, you already know everything fits and there’s no last-minute Tetris while guests are walking in.

• Set up a self-serve drink station. Between the batch margaritas and the hot dogs, this menu is built for guests to help themselves. One less thing for you to manage once people arrive.

• Offer more than one drink option. Not everyone wants tequila (unfortunately). Set out the batch margarita alongside something simple like sparkling water with citrus and herbs, or a NA version of the same margarita (swap the tequila for more watermelon juice and a splash of soda water) so everyone has something that feels intentional!

• Bugs be gone! Set out some citronella candles to do double duty as decor and pest control.

• 3-4 days before:

  • Order your caviar from The Caviar Co. so it arrives on time (code HAUSTE for 15% off)

• 1-2 days before:

  • Make the hibiscus tea for the batch Watermelon Hibiscus Margarita and store covered in the fridge

  • Make the Caesar dressing for Caesar on the Cob and refrigerate (keeps up to 3 days)

  • Make the Watermelon Hibiscus Margarita Jell-O Wedges and refrigerate until set, at least 4 hours or overnight

  • Make the Brown Butter S’mores Rice Krispies

• The day before:

  • Hard boil the eggs for The Devil(ed Eggs) Wore Caviar, peel, halve, and separate the yolks and whites. Make the filling and refrigerate both the filling and the egg whites separately (assemble and add caviar right before serving)

  • Pick up your hot dogs, buns, and any last-minute groceries

• Morning of:

  • Mix the full batch Watermelon Hibiscus Margarita and refrigerate (chill for at least 30 minutes before serving)

  • Slice the Jell-O Wedges

  • Quarter your hot dogs so they’re ready to boil and assemble later

  • Set your table or buffet and bar station

• 1-2 hours before guests arrive:

  • Fill the Cherry Coupes

  • Pipe the deviled egg filling into the egg whites

  • Fill bev tub with bevs of choice

  • Get ice!

• Right before serving:

  • Grill the corn for Caesar on the Cob

  • Brush the Caesar dressing onto the corn and top with Parm and chives

  • Boil (or grill) hot dogs and assemble with crème fraîche, caviar, and chives

  • Top the deviled eggs with caviar and chives

  • Rim glasses with salt and serve the margarita over ice with a watermelon wedge

The Playlist

We built this one to do a little bit of everything. Tom Petty for the dads, Bob Marley for the day-drinkers, a little yacht rock for whoever is on grill duty, and a handful of newer tracks so it doesn't feel stuck in ‘70s. Somehow it works for the whole crew, your Gen Z cousin and grandpa included. Just hit play when the first guest walks in and let it carry you through dessert (and probably the fireworks, too).

Want more? Our Spotify is stacked with options for whatever you’re hosting next.

The Vibe

We like our parties to have a whisper of a theme, never so on the nose that you can't recreate it all summer long. You won't find a single star-spangled napkin or "USA" banner anywhere near our table. What we do have is thrifted and new silver everywhere doing double duty as platters, serveware, ice buckets, and decor. Blue-rimmed plates, denim-colored cocktail napkins, and goblet glassware keep things feeling backyard BBQ against all that silver, with a pleated bar skirt (made by our mom, do you guys want the pattern?!) tying the whole table together. You'll notice more blue than red in the styling, that's because we let the red show up where it actually matters (in the menu): the margs, the Jell-O wedges, the berry coupes. It's a garden party mixed with a classic cookout: doilies holding hot dogs, a Coke bottle parked next to good crystal. The contrast we were going for! Below, we've included shoppable links so you can recreate the look down to the last goblet.

Shop the vibe here →

The Download

Hauste It | Boujee Bbq

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The Devil(ed Eggs) Wore Caviar

Devilishly easy, dangerously chic. This is your classic deviled egg dressed for the front row: mayo, crème fraîche, and Dijon keep the filling creamy and a little tangy, while a spoonful of caviar turns it into the best-dressed thing on the table. We used Royal White Sturgeon for this one, but smoked trout roe (which tastes kind of like bacon to us) is a delicious, more affordable stand-in.

Makes 24

• 12 large eggs

• Ice water

• ⅓ cup mayonnaise

• ¼ cup crème fraîche

• 2 teaspoons Dijon mustard

• 1 teaspoon sugar

• ⅛ teaspoon kosher salt

• Caviar, from The Caviar Co. (use code HAUSTE for 15% off!)

• Fresh chives, for garnish

• Large pot

• Spoon (for tapping eggs)

• Fine mesh sieve

• Knife

• Cutting board

• Scissors (for snipping the piping bag)

• Medium bowl (for yolks)

• Large bowl (for ice water + whites)

• Large ziplock bag (DIY piping bag)

• Tray

• Paper towels

• Mother of pearl spoon (for caviar)

Carefully hit the fatter end of each egg with the back of a spoon until you hear a “pop”. The pop is the membrane breaking, ensuring an easy peel!

Fill a large pot with cold water and add the eggs. Put the pot over medium-high heat and bring to a boil. Once boiling, set a timer for 10 minutes. When the timer goes off, immediately drain off the boiling water and fill the pot with cold water and ice to stop the cooking process. Let chill until cool, about 10 minutes.

Once the eggs are cooled, peel them and halve lengthwise. Remove the yolks and press through a fine mesh sieve into a medium bowl. Fill a large bowl with ice water, add all the whites and gently rub off any leftover yolks. Line a tray with paper towels and add the whites flat side down to drain.

While the egg whites are drying, make the filling: To the bowl with the egg yolks, add the mayo, creme fraiche, mustard, sugar, and salt. Stir to combine. Transfer the filling to a large ziplock bag and twist the opening and snip a small opening at one corner (DIY piping bag!).

Plate your egg white halves on a serving platter and pipe your filling into each egg half and top with a small spoonful of caviar and a sprinkle of chopped chives. Serve immediately.

Mini Hotdogs with Caviar & Crème Fraîche

This is an idea that has lived in our heads rent free until we tried it. It’s not so much a recipe but an idea that is absolutely worth trying. There’s something about a tiny, perfect bite, salty hot dog, creamy crème fraîche, a little pop of caviar to elevate your backyard BBQ.

Makes 16

• 2 packages Nature's Own Brioche Dinner Rolls

• 4 Casper's hot dogs (the only hot dog worth eating in our opinion)

• Crème fraîche, for serving

• Caviar, from The Caviar Co. (use code HAUSTE for 15% off!)

• Fresh chives, finely chopped, for garnish

• Knife

• Cutting board

• Small pot

• Squeeze sauce bottle (for the crème fraîche)

• Mother of pearl spoon (for the caviar)

Cut the hot dogs into quarters, then boil for 5 minutes.

Slice each brioche dinner rolls down the top of each center.

Add the crème fraîche to a squeeze sauce bottle for easy assembly.

Slide a mini hot dog into each brioche roll, then squeeze a line of crème fraîche on top.

Finish with a small spoonful of caviar and a sprinkle of chives. Serve immediately.

These are not your freshman dorm Jell-O shots. Tart hibiscus, sweet watermelon, and blanco tequila set inside actual lime shells, so every bite tastes like a margarita! These are our new summer party trick! Want this in drinkable form instead of a wedge? We've also got a full batch recipe for serving the same flavors just over ice.

Watermelon Hibiscus Margarita (Jell-O Wedges)

P.S. Don't worry about over-serving anyone: it would take 12 wedges (aka 3 whole limes) to equal one real shot of tequila, so these are more of a fun party bite! ;)

Makes 32 wedges

• 8 limes, halved

• 2 tbsp unflavored gelatin (Knox)

• 4 hibiscus tea bags

• ½ cup water, for steeping

• ½ cup watermelon juice, cold (store-bought or fresh)

• ½ cup blanco tequila, cold

• 2 tbsp Cointreau

• 2 tbsp fresh lime juice

• 2 tbsp agave

• Paring knife

• Sharp knife

• Spoon

• Muffin tin or baking sheet

• Small pot (for boiling water/steeping tea)

• Medium bowl (for mixing gelatin mixture)

• Whisk

Slice each lime in half lengthwise, from stem to stem end. Using a paring knife, cut a small slit on each side between the top of the lime and the center pith, this loosens the membrane so it’s easier to scoop. Be careful not to poke through the skin. Scoop out the remaining flesh with a spoon until the shell is clean and hollow. Juice the scraps (you’ll need 2 tbsp), then nestle the shells into a muffin tin to hold them steady.

No muffin tin big enough? A baking sheet works too! Just nestle the lime halves close together so they can’t tip or roll while they set.

Bring ½ cup water to a boil, then remove from heat and add the hibiscus tea bags. Steep for 5 minutes, until deeply colored and concentrated.

Sprinkle the gelatin evenly over the hot hibiscus tea and whisk immediately until fully dissolved, about 1 to 2 minutes. Do not let it sit before whisking or it will clump.

Add the cold watermelon juice, tequila, Cointreau, lime juice, and agave to the gelatin mixture and whisk until well combined.

Pour the mixture evenly into the prepared lime shells, filling each one up to the rim (about 1 to 1½ tablespoons per half, depending on lime size). Transfer carefully to the refrigerator and chill for at least 4 hours or overnight until fully set.

When ready to serve, use a sharp knife to slice each lime half into 2 wedges. Want a salted bite? Dip one side of the wedge in salt right before eating, any earlier and the salt will start to melt into the Jell-O. We like setting up a little salt station so guests can dip their own right before enjoying!

Hibiscus, watermelon, and lime margarita batched for a crowd. It's bright, a little floral, and super easy to make ahead. Just mix, chill, and pour over ice when guests arrive. (If you've got a sweet tooth for presentation too, we also turned this same flavor combo into Jell-O Wedges, perfect for snacking your way through the party.)

Watermelon Hibiscus Margarita (Batch)

This recipe doubles easily for a bigger crowd, just double every ingredient and serve from a larger pitcher or drink dispenser. You can make the hibiscus tea up to a day ahead and store it covered in the fridge so it's fully cooled and ready to go when you want to mix.

Serves 6-8

• 4 hibiscus tea bags

• 1 cup water, for steeping

• 2 cups blanco tequila (we love Lalo)

• 1 ½ cups watermelon juice, cold (store-bought or fresh)

• 1 cup fresh lime juice

• ½ cup Cointreau

• ¼ cup agave, or more to taste

• Salt, for rimming glasses

• Watermelon wedges, for garnish

• Ice, for serving

• Small pot (for steeping the tea)

• Large pitcher

• Stirring spoon

• Glasses (for serving)

Bring 1 cup water to a boil, then remove from heat and add the hibiscus tea bags. Steep for 5 minutes, until deeply colored and concentrated. Remove the tea bags and let the tea cool completely to room temperature.

Add the cooled hibiscus tea, watermelon juice, tequila, lime juice, Cointreau, and agave to a large pitcher. Stir well to combine. Taste and adjust agave to your preferred sweetness.

Refrigerate the pitcher until ready to serve, ideally at least 30 minutes so everything is well chilled.

To serve, fill glasses with ice and pour the margarita over the top. Garnish with a watermelon wedge dipped in salt on one side.

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5. Ivory Taper Candles Set of 12

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8. Vintage Glass Dessert Bowls Set of 9

9. Food Scale (for baking)

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We kept circling back to Caesar salad. There’s something about a really, really good Caesar that feels a little fancy but so simple (and somehow becomes the standout). We wanted that same energy for our corn.

So we started testing (garlic, anchovy, lemon, Parm) all the things that make a Caesar a Caesar. Instead of tossing it into a bowl of romaine, we brushed it onto charred corn. It’s unbelievably easy to make and so flavor-packed that we immediately started dreaming up other ways to use it: on grilled chicken, as a dip with veggies, deviled eggs (more on this later). Once you make this dressing, you’re going to want an excuse to use it again & again.

For now, though: grilled corn, brushed with this garlicky Caesar dressing, finished with fresh Parm and chives. The perfect summer BBQ side dish (that will definitely be the standout).

Caesar on the Cob

Serves 8

For the dressing

• 2 garlic cloves, minced

• 1 teaspoon anchovy paste

• 2 tablespoons freshly squeezed lemon juice

• 1 teaspoon Dijon mustard (we like Maille)

• 1 teaspoon Worcestershire sauce

• 1 cup mayonnaise

• 2 tablespoons sour cream

• 1/2 cup freshly grated Parmigiano-Reggiano

• 1/4 teaspoon salt

• 12 cracks of freshly ground black pepper

For the corn

• 8 ears of corn

• Avocado oil

• 1/2 cup freshly grated Parmigiano-Reggiano

• Fresh chives

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. Add the mayonnaise, sour cream, Parmigiano-Reggiano, salt, and pepper. Whisk until well combined, then taste and adjust to your preference. Store in an airtight container until you’re ready to use, up to 3 days.

Shuck your corn and rub each cob with avocado oil. Grill for 3 to 5 minutes, flip, then grill for another 3 to 5 minutes until you get those charred spots.

Let the corn cool for a few minutes, then use a silicone brush to generously brush the Caesar dressing on all sides. Coat the corn with freshly grated Parm and lots of fresh chives. Serve immediately.

Happy hausting!

We love hosting. So much so that we built our entire life around it. But let’s be honest about what’s really happening when you set a table, light a candle, and invite people into your home. You’re not just being generous. You’re curating a space for people to gather, talk, and be themselves. You’re putting good energy into your orbit, and that’s bound to come back to you in ways you don’t always expect.

When you invite people into your home, the bonds form faster and deeper than they ever would at a restaurant or shared space. There’s something about being invited into someone’s inner world, seeing how they live, and eating food they made. It creates a different kind of connection.

The table is where new circles begin. When you open your table to new people, you open yourself up to possibilities you couldn't have planned for. Not saying you should host only to get something in return, because people can feel that energy (trust us, it’s not the vibe you want). But hosting isn’t a completely selfless act. If you’re going to be ironing tablecloths at 10 p.m. and whipping butter to serve with homemade sourdough, there might as well be something in it for you too. (Someone had to say it!)

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