Magnolia

We are so excited to begin serving Blue Bell ice cream! We have created five flavors that are exclusive to Magnolia and hand-dipped only at Magnolia Table and

The Inside Scoop: Blue Bell Ice Cream at the Silos

The fall season brings with it so many delicious flavors and familiar aromas that we could hardly wait to announce the seasonal menu at Magnolia

On the Menu at Magnolia: Fall 2019

As spring rolls around, we want the sights, sounds and scents of the season to be reflected in all that we do at Magnolia—from the spring install at the menu at Magnolia Table.

On the Menu at Magnolia: Spring 2019

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

The Market really shines at springtime. We love it in every season, no doubt about it, but there’s something so fresh and inspiring about our garden when

Spring at the Market

We serve this burger at Magnolia Table, and I have to confess that it’s one of my favorite things on the menu. My boys love burgers of just about any kind, so I could probably get away with serving something a little plainer to them (and, of course, you can leave any part of this out if you have picky eaters—or let everyone pick their own toppings). I just love how a grilled buttered brioche bun holds a savory burger, sweet drip jam, creamy melted cheese, and peppery fresh arugula, so that every single bite is an amazing combination of flavors and textures.

Gaines Brother Burgers with Drip Jam

"A dish that looks fancy but is secretly simple will always have a place on my table. Wedge salads in general are great at pulling this off—and fortunately, everyone in our family enjoys them. I like to slice the iceberg wedges beforehand, then serve the toppings family-style so everyone can tailor their own. The kids and I like to dress our salad with ranch, but Chip always prefers blue cheese. Since this is one of Chip's favorite salads, that classic take is what I've shared here." – Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Wedge Salad with Blue Cheese Dressing

Wedge Salad with Blue Cheese Dressing

To serve as a starting point for your visit, we put together an itinerary of all things Magnolia and Spring at the Silos in Waco, Texas. We can’t wait to welcome you!


The Magnolia Silos stand in front of a green lawn surrounded by people in Waco, Texas.

Spring at the Silos Itinerary

A look at what's growing in the garden at the Magnolia Silos this spring,

In the Garden at Magnolia: Spring '23

Our children’s book, We Are the Gardeners, is finally here! The kids and I have been working on this project for a little over a year, and I’m excited to be

The Making of We Are the Gardeners

"An easy way to gather vegetables for this recipe is to keep a baggie in the freezer and whenever you have leftover vegetables you can just toss them in. That way, as soon as you cook a recipe that leaves you with chicken bones, you have what you need to make the stock—you can just put it all in a large pot on the stove and let it simmer. I always try to make as much of this stock as possible so that I can freeze at least half the batch. There is satisfaction in using every last bit of food you can, and knowing that nothing is going to waste." – Joanna Gaines, Magnolia Table, Volume 3

Homemade Chicken Stock

Welcome back, summer! Whether you're planning a visit to Waco or staying connected from afar, here's a quick look at everything we have in store this

On the Horizon: Summer at Magnolia

It’s no secret here at Magnolia that we consider our boss to be the ultimate plant lady. It’s also no secret that Jo’s plant-loving genes have passed onto all

Jo’s Favorite Houseplants Shipped Straight to Your Door

When I asked my little sister Mikey to bring Ferny’s to the Shops at the Silos, I wanted her to have full creative freedom in realizing her vision for the

See Inside Ferny's at the Silos

One of the great things about living on a farm is that we always have a surplus of fresh eggs in the barn. Gathering these colorful beauties never gets old. Our family eats fresh eggs at almost every breakfast, so I’ve got to change things up for them every now and then. Quiche is simple to make and tastes so good—plus it uses up a lot of eggs—so I have a bunch of great recipes for it. I love its versatility and the fact that it surpasses the sum of its parts. Whether it’s served at an elegant brunch or at the breakfast table, a beautiful quiche makes the moment seem a bit more celebratory. Depending on how much time I have, I either make my own pie crust or use a store-bought one.

Photograph by Carson Downing. Produced by Scott J. Johnson. Styling by Billy Jack Brawner. Food Styling by Charles Worthington.

Mushroom, Spinach & Swiss Cheese Quiche

It’s time again for another beautiful install at the shop! We can’t wait for you to see how the stories from this season’s Magnolia Journal have inspired the

Summer at Magnolia

When we opened our restaurant, Magnolia Table, we wanted to honor the building’s legacy. It formerly housed the Elite Cafe, a community staple that opened in

Magnolia Table with Joanna Gaines: Season 2, Episode 6

Even as winter lingers on, we have our sights set on the new beginnings that come with the arrival of

Spring at Magnolia Market: 2022

I can’t believe it’s almost time to get the kids ready to head back to school. The very first day of class we are all so excited that we’re kind of...

Fresh Banana Bread Recipe

Our tables are so often at the center of holiday traditions. It’s where we might carve the turkey, decorate Christmas cookies, and toast to new beginnings.

How to Create Three Seasonally-Inspired Tablescapes

Fall has arrived at Magnolia Market! We’re excited to share how this season is coming to life through our displays, products, and the stories we