Food52 shares their top outdoor summer recipes.

* written by Samantha Weiss Hills at Food52

This summer, we’re partnering with to share recipes that’ll help you hone your kitchen skills by the end of summer. (Jet will have you covered with all the fresh and pantry goods you’ll need. Seriously, they have everything. Use the code Food52at checkout for 20% off your first 2 orders.) In the coming months, expect tips for serving crowds, summertime grilling, and more. Today: Large-format dishes for the summer block party, since you’re feeding the whole neighborhood.

When I was a kid growing up in southern Indiana, I looked forward to and longed for the annual, height-of-summer block party all year long. We lived in a neighborhood just outside the city limits with tons of families, so there was never a year that went by without this big summer blow-out. We’d close off the road, set up loads of tables and chairs in the middle of the street, and plan games (my favorite was the water balloon toss) and food for everyone to bring.

It was always such a hodge-podge of homey dishes that, looking back, I think it would have been helpful if there was some sort of theme, or if courses were delegated more properly. (Why were our parents not more organized!? I kid.) I’ve been planning my own neighborhood potluck with my now-neighbors and dreaming of an outdoor seafood boil and the accompanying dishes that would go with it. (And enough of it all to serve a boatload of other people!) There’s a plethora of recipes on Food52 that would feel right at home at a block party, but these 6 favorites—rounded up from our archives—will please adults and kids alike.

Deviled Eggs, Purgatory Edition

Makes 24 eggs

For the eggs

12 extra large eggs

3 tablespoons mayonnaise

3 tablespoons Greek yogurt

1 tablespoon Dijon mustard

Suggested toppings

Truffle salt

Smoked pimenton

Chopped olives

Ras al hanout

A dab of tomato paste


Marinated mushrooms

Grated Parmesan

Sweet pickle relish

Preserved lemon


  1. Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once the water is rolling, turn off the heat, cover, and let sit for thirteen minutes. Remove the eggs to a bowl of ice water, allow to cool, and peel. Slice the eggs in half, wiping down your knife with a damp towel between cuts.
  2. Remove the egg yolks to a bowl and mix with the mayonnaise, yogurt, and mustard. Combine with a fork (if you want the filling perfectly creamy, you can do this in a food processor).
  3. Spoon the filling into a plastic baggie, snip off a corner, and pipe into the egg whites. Be generous! Arrange on a platter and top with truffle salt, your favorite spice mixture, smoked Spanish paprika, chopped olives, or whatever your heart desires.

Find the rest of your southern-inspired favorites over at Food52.

Fried Pickles with Herb Breadcrumbs

Shrimp Boil

Sean Brock’s Southern Grits

Minted Summer Succotash 

School Party Sheet Cake

Ready to shop? Check out Food52’s top summer grocery picks here!

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