Joanna Gaines

The only way to break free was to rewrite my story. Because something would happen every time my pen stopped: It was like my soul was coming back to my body.

Introducing Jo's New Book: The Stories We Tell

Tonight’s episode was a new adventure for us—a loft! This was our first loft to feature on the show, and it came with its own set of design challenges. My

Fixer Upper Season 5, Episode 16

Let’s just call it like it is: 2020 was rough. Not rough around the edges. Not rough in a lovable sort of way. Just straight up

A New Year’s Message from me (Chip)

I tried crȇpes for the first time when I was in New York City for a college internship. One weekend, my roommate and I stumbled upon this crêpe shop. With

Magnolia Table with Joanna Gaines: Season 5, Episode 6

We had so much fun at our last Silos Baking Competition that we decided to bring it back—this time for an entire season on Magnolia Network! We’ve invited

The Silos Baking Competition

During strawberry season, I often make strawberry shortcakes around the same time that I make my classic strawberry jam to put up for the year, because I like to use the fresh jam in place of fresh strawberries in this classic dessert. The warm jam soaks into the biscuits, helping hold the two sides of the cakes together, and it also gives the dessert a sweet, decadent flavor. (If you’re not making your own strawberry jam, buy a good-quality jam that has a bright, fresh flavor and will loosen up nicely when you heat it.) These shortcakes are best eaten warm, so if you’re planning ahead, steep and chill the whipped cream ahead of time, and reheat your jam so it is warmed through and the cream is cold enough to whip right when the biscuits come out of the oven.

Strawberry Shortcake

I find myself using chicken stock in my cooking almost every day. I use a jar of stock to make rice and pasta dishes, and to make soups and stews. It is a quick and simple way to elevate the flavor of a dish. The best way to do this is to make a big pot of stock, process it in a pressure canner, and stock your pantry with the jars. It is fun to make this recipe on a cold day when you are getting things done around the house, since the stock simmers on the stove for a long time.

Chicken Stock

I can’t believe the last episode of Fixer Upper is in the books—but what a way to end it! My favorite room from "The Americana House" is the kitchen and

Fixer Upper Season 5, Episode 19

These fritters are inspired by my time in Spain. We would order them all the time out, and the señora I lived with would make them because she knew how much I loved them!

Elizabeth Poett's Potato Fritters with Manchego and Prosciutto

Potato Fritters with Manchego and Prosciutto

Fried dough smothered in sugar and dipped in chocolate? Yes, please! Because my family came from Spain, I have a true love for everything Spanish including their desserts. I was lucky enough to spend some time studying in Spain, and churros were the very first Spanish sweet treat I tasted. Whether served at restaurants after meals, late at night on city streets, or at home they remain a beloved treat.

Elizabeth Poett's Spanish Churros and Chocolate Dip

Spanish Churros with Chocolate Dip

I still treasure the memories I have of my childhood bedroom. The first time I came home after going away to college I remember how surprising it was to walk

The Boys' New Room

TIP: For quick assembly, substitute the homemade pie crust with a store-bought 9-inch pie crust. 
“Since I was a kid, cherry pie has always been my favorite. But no one in my house likes it all that much. I was disappointed until I discovered this recipe. Now I’ve realized that being the only person who likes cherry pie in a house where there’s fresh cherry pie isn’t a bad thing, because I have the whole pie to myself!” — Joanna Gaines, Magnolia Table, Volume 3

Cherry Pie with Streusel

I love to cook with fish—especially after Austin goes fishing—and I developed this recipe because I was looking for something that would be rich tasting but also really simple to make. For this recipe, I make a sauce out of white wine, cream, and fresh dill, then just slip the fillets into the pan and put the whole thing in the oven until the fish is tender and infused with the bright, creamy sauce. I like to serve it with saffron rice, which has a flavor that reminds me of food that I enjoyed when I studied in Spain as a student. Put the kettle to a boil while preheating the oven and the rice and fish will be ready about the same time.

White Fish with Dill Sauce and Saffron Rice

"The Shingle Shack” was a good size home with a ton of potential but needed to be updated and revamped. Our clients were drawn to this house because it was

Fixer Upper Season 2, Episode 8

Twenty years ago this May, I married the love of my life. Twenty years. It doesn’t even make sense. Just yesterday, I was on one knee in a jewelry store outside Archer City, Texas, asking Jo to marry me.

A graphic that says "Magnolia Journal | A Note from Chip on Savor | By Chip Gaines."

A Note from Chip on Savor

Our vision for the Silos has always been to offer a place where people could gather and spend time together. It’s really an honor every time someone chooses

Exteriors of The Old Church and Shops at the Silos.

A Closer Look: The Silos Expansion

“It may seem counterintuitive, maybe even a little naive, to suggest prioritizing rest in what is typically the busiest time of year. But I’ve come to learn

Winter at Magnolia Market: 2020

I love peaches! My godmother came for a visit on the ranch recently and reminded me about this classic dish. It is such a simple and wonderful way to enjoy summer fruit when it is abundant and at peak flavor. One of my favorite things about making a buckle is the way the batter buckles over and around the fruit as it bakes, making the most scrumptious, chewy, buttery top layer.

Elizabeth Poett's Peach Buckle with Homemade Caramel Sauce and Whipped Cream

Peach Buckle with Homemade Caramel Sauce and Whipped Cream

Roasted mushrooms are one of my favorite dishes to make when hosting friends for dinner because it's so easy to throw them on a sheet pan and let the oven do the work. You can really build on the richness of the mushrooms by pairing it with a simple vinaigrette. As with the Honey Mustard-Glazed Pork Tenderloin, this was inspired by a dish in The Fresh Honey Cookbook by one of my dear late friends, Laurey Masterton. Laurey was wildly passionate about a lot of things, and one of those was bees and honey. It was an honor to be able to recreate some of Laurey's dishes for a dinner on From the Source, incorporating a few of my own touches along the way.

Katie Button's Roasted Mushrooms with Honey Vinaigrette

Roasted Mushrooms with Honey Vinaigrette

A guide to visiting Waco, Texas, including the best time of year to visit, the easiest way to get here, what to do, and where to eat, drink, stay, and shop.

Waco City Guide

It doesn’t matter what type of restaurant we’re dining in or what time of day it is, if huevos rancheros is on the menu, there’s a good chance the Gaines boys