Magnolia

We’ve always known how great our bosses are, but how fun for them to be named one of People Magazine’s most loved things about

Chip and Joanna Featured in People Magazine Story

As we step into a season so inherently suited for seeing things in a new way, read Jo’s perspective on how our commitments can be one of

A Note from Jo on Commitment

There’s something to be said about the meals we gravitate to again and again—the ones we never tire of, and for that, have become a familiar part of our

Magnolia Table with Joanna Gaines: Season 2, Episode 4

When we were dating, Chip would often say that there are about five foods that he really, really loves, and one of them is scalloped potatoes. The sliced potatoes make this a pretty dish, and the cream and cheese mixture tastes like heaven. When we serve steak for dinner and I don’t have much time for sides, I’ll make mashed potatoes, but anytime I have a few extra minutes, I like to make this one especially for Chip.

Scalloped Potatoes

Learn about Magnolia's founders, Chip and Joanna Gaines. 

About Chip and Joanna

After 20 years of putting in offers to buy the castle and one year of renovation, we are thrilled to share the reveal of this century-old property in the

The Castle: Exteriors and Living Spaces

Do you like happiness? If you don’t, then this recipe isn’t for you. But if you do, then let’s make my macaroni and cheese together. This is the dish that put me on the map. It’s the one everyone talks about and the one that every person who comes over for dinner begs me to make. And the beauty is, it’s so simple. You’ll have friends begging you for this recipe.

Macaroni and Cheese

At an asado (barbecue), the best place to be is by the side of the asador (the one tending the grill). You will be at the ready when the first of the meats comes off the fire. Adjust this recipe according to your party, figuring about 1/3 pound per person of the meat.

Chorizo y Morcilla (Grilled Spiced Sausage and Blood Sausage)

There are two things that I think truly welcome the season of entertaining: good food and a set dining table. I really believe the table should be a

My Thanksgiving Table

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

In our area, there are many walnut groves. The funny thing about walnuts is once I start eating them, I can’t quite stop. I developed this recipe to celebrate the sweet fragrance of fresh walnuts in the form of a light fluffy cake. The browned butter frosting is a frosting that can be put on many different cakes but brings such a rich layer of flavor to the sweet walnut cake.

Elizabeth Poett's Walnut Cake with Browned Buttercream Frosting

Walnut Cake with Browned Buttercream Frosting

The first step to this recipe is to make a rich mushroom stock, which packs enormous mushroom flavor intensity, adding depth to any recipe where stock is used. When sourcing the fresh mushrooms, look for larger ones because they’ll hold up to the braise. Clusters of lion's mane, oyster mushrooms, and maitake mushrooms can often be found at specialty grocery stores (but white button mushrooms can be substituted). To prep them, pull apart the clusters into 3-inch chunks. The final product is an umami-filled dish with brightness from the orange juice. Enjoy it as a veggie-forward main or a hearty side dish.

Katie Button's Orange and Honey Braised Mushrooms

Orange and Honey Braised Mushrooms

Every once in a while, when our family is in the mood for a nice meal, but doesn't feel like going out to a restaurant, I like to plan a meal for a special

Magnolia Table with Joanna Gaines: Season 2, Episode 3

I'm trying to eat healthier, but it can be hard because I'm constantly surrounded by such decadent (and often buttery) treats. So sometimes it’s all about portion control — by baking them in smaller portions I can keep desserts in my diet while setting myself up for success.

Tiramisu with Lavender in a Jar

I stayed up too late (again) last night, eyes heavy but fixed on the softly-lit tree that sits in the corner of our living room. I was thinking about how

O Christmas Tree

When I was learning how to cook, making a somewhat healthy meal for four small kids (that they actually wanted to eat) wasn’t always easy. But I knew their

Magnolia Table with Joanna Gaines: Season 7, Episode 4

Episode 14, the Shotgun House, was one of the most challenging Fixer Uppers ever. Read about how we created an adorable tiny home and maximized every inch.

Fixer Upper Season 3, Episode 15

Here you can read Chip's thoughts from our summer issue of Magnolia Journal on identifying the things in your own life that are worth the

Chip's Column: fear-less

In a season of new intentions, we are pulling together some of our most-loved salad recipes that are ripe with healthy fruits and veggies and served with

A Collection of Salad Recipes

The Silos is our homebase here in Waco, Texas. When conversations about expanding the Silos grounds began, our team wanted any additions we made to be

The History of The Old Church

Coverlets, quilts, throws... There are endless options for your bed’s top layer. Here we’ll walk you through a few of our favorites and how to style them. 