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

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)

Today I’m going way back in the archives and pulling out something unexpected. This recipe isn’t one I make very often, but each time I do I’m reminded of one

Magnolia Table with Joanna Gaines: Season 3, Episode 6

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

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

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

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

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

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. 

All Covered: Bedding 101

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

Aside from the traditional eggs Benedict, hollandaise is best accompanied by fresh vegetables, cooked to perfection. This recipe covers two of my favorites, with two different preparations: asparagus and artichokes. Blanching helps quick-cooking vegetables maintain vibrancy and a snappy texture, so it works perfectly for the asparagus. Blanching is also great for broccoli in a broccoli salad or green beans, fennel, peas, and carrots. Meanwhile, artichokes can be a bit more intimidating. They are oddly shaped, very firm, and thorny. After trimming and boiling in well-seasoned water, the leaves slip off to expose the tender underside, making them the perfect vessel to scoop a bit of tasty hollandaise.

Katie Button's Asparagus and Artichokes with Hollandaise

Asparagus and Artichokes with Hollandaise

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 Meek house was one of our most unique, and maybe even favorite Fixer Upper renovations to-date. There will be some really unexpected homes coming...