STORY BY JOANNA GAINES
PHOTOGRAPHY BY CARSON DOWNING
FOOD STYLING BY JAMIE FLANAGAN & RUBY VELOZ
PROP STYLING BY ASHLEY MADDOX & ASHLEY FRIESEN
For all of summer’s thrills, every bright spark and blind leap, every sunset and speck of starlight chased, there is also rest to find and a slowness to be savored. After all, this is the season of intermission. For our kids, summer means they get to swap their seats for swings, their classroom walls for no bounds at all. In the absence of steady schedules, time bends. No time more so than on Saturdays. In our house, it’s become tradition to graze our way through a summer Saturday. Here, no one’s in a hurry. No one’s got somewhere else to be. Time is punctuated only by the meals that bring us together. The dishes themselves sit in that sweet spot between nostalgia and spontaneity—an ode to kids returning home for the summer, hungry for familiarity, and kids still growing, still in need of surprise. For all the summer I know we’ll experience out there, I’m also grateful for the meals in here—huddled around our island, our table. The meals that make for moments to just be still.
Breakfast
First light, the start of day. This is where we fuel up for whatever the day may hold.
Sausage + Hash Brown Casserole
Featured in Magnolia Table, Volume 1
PREP: 30 minutes
BAKE: 45 minutes
MAKES: 12 servings
Nonstick cooking spray
1 lb. loose breakfast sausage
1 small white onion, cut into 1⁄2-inch dice
1 Tbsp. extra virgin olive oil
1 32-oz. pkg. frozen diced hash brown potatoes
8 large eggs
1 cup heavy cream
½ cup milk
1 tsp. garlic powder
1 tsp. kosher salt
½ tsp. sweet paprika
½ tsp. ground white pepper
Pinch of ground sage
2 cups grated sharp cheddar cheese (about 8 oz.)
¼ cup chopped fresh chives
1. Preheat oven to 375°F. Coat a 13×9-inch baking dish with cooking spray.
2. Line a plate with paper towels. In a large skillet cook sausage over medium about 5 minutes or until browned, breaking it up with the side of a spoon. Use a slotted spoon to transfer sausage to prepared plate.
3. Add onion and olive oil to skillet; cook about 5 minutes or until onion is translucent. Stir in hash browns; cook about 8 minutes or until potatoes are tender, stirring occasionally. Stir in cooked sausage. Remove pan from heat.
4. Whisk together eggs, cream, milk, garlic powder, salt, paprika, white pepper, and sage in a large bowl. Whisk in cheese. Stir in the hash brown mixture. Pour into prepared baking dish.
5. Bake about 45 minutes or until top is browned and center is set. Cover with foil if the top begins to overbrown before the center is set. Sprinkle chives on top before serving.
TO STORE: The casserole is best served the same day it is baked. Store leftovers in an airtight container in the refrigerator up to 2 days.
French Toast Crunch
I like to make the casserole (above) and crunchy topping the night before, so all that’s left to do the next morning is bake it and watch the boys click into competitive gear over who can eat the most French toast.—Jo
Featured in Magnolia Table, Volume 3
PREP: 35 minutes
COOK: 1 hour 15 minutes
COOL: 1 hour 20 minutes
MAKES: 8 servings
16 cups cornflakes
3 cups sugar
½ tsp. cream of tartar
¾ cup (1 ½ sticks) unsalted butter, cubed
3 cups heavy cream
½ tsp. kosher salt
2 Tbsp. ground cinnamon
8 large eggs
2 tsp. vanilla
24 thick slices sandwich bread
¾ cup (1 ½ sticks) unsalted butter
Pure maple syrup
Sliced fresh strawberries (optional)
Jo’s Whipped Cream (see in “Top Tier Treats”)
1. For the caramel crunch: Preheat oven to 375°F. Line two very large rimmed baking sheets with parchment paper. Spread cornflakes evenly on baking sheets. Bake 6 to 8 minutes or until edges brown lightly. Let cool. Transfer to a very large heatproof bowl.
2. Combine sugar, 1⁄2 cup water, and the cream of tartar in a large heavy saucepan. Gently stir until the sugar is wet. Set heat to medium-high. Using a wooden spoon or heat-resistant spatula, slowly stir to dissolve the sugar, continuing until mixture comes to a boil. Stop stirring and continue boiling 8 to 10 minutes or until mixture turns an amber color. Immediately remove from heat and carefully stir in ¾ cup cubed butter until melted. Slowly stir in 1 cup of the cream and the salt. Let cool 10 minutes.
3. Sprinkle cinnamon over cornflakes. Pour caramel mixture over top, using a spatula to gently fold mixture until cornflakes are coated. Divide caramel crunch between prepared baking sheets, spreading evenly. Let cool 1 hour. (Once completely cooled, caramel crunch can be stored in an airtight container about 12 hours.)
4. For French toast: Preheat oven to 200°F. Set a wire rack on a baking sheet. In a large shallow bowl, lightly crush about 12 cups of the caramel crunch, creating both large and small pieces. In another large shallow bowl, whisk together eggs, the remaining 2 cups cream, and the vanilla until smooth.
5. Working with one piece at a time, dip both sides of a slice of bread into egg mixture, allowing the excess to drip off, then dredge it in the caramel crunch, making sure to fully coat each side. Set on a clean baking sheet. Repeat to coat all bread slices.
6. Melt 1 Tbsp. of the remaining ¾ cup butter in a large skillet over medium. Place two slices of coated bread in the skillet and cook 2 to 3 minutes per side or until deep golden brown. Place on the wire rack on baking sheet and keep warm in the oven. Repeat to cook all of the French toast.
7. To serve, cut French toast in half diagonally and place six halves on each plate; sprinkle with the reserved caramel crunch. Top with maple syrup and, if you like, strawberries and a spoonful of Jo’s Whipped Cream. Serve immediately.
Lunch
Simple flavors, small plates, returning us to the table.
Sandwich Grazing Board
Assorted breads: Small croissants, ciabatta buns, whole wheat slider buns
Assorted deli-sliced meats: turkey, ham, roast beef, salami
Assorted sliced cheeses: Havarti, Gouda, cheddar, Colby Jack, Swiss
Sliced heirloom tomatoes
Lettuce leaves
Thinly sliced red onion
Pickles and pepperoncini peppers
Green and red grapes
Chipotle Mayo and/or regular mayonnaise
Tangy Mustard Sauce and Dijon mustard
Arrange all ingredients on one very large board or divide breads, cheeses, meats, and toppers/condiments among separate boards.
CHIPOTLE MAYO: Whisk together ¾ cup mayonnaise, 2 Tbsp. finely chopped chipotle pepper in adobo sauce, and 1 Tbsp. fresh lime juice in a small bowl.
TANGY MUSTARD SAUCE: Stir together ⅓ cup white wine vinegar and 2 Tbsp. dry mustard in a small bowl. In a small saucepan whisk together 1 egg and ¼ cup sugar until light and foamy. Whisk in vinegar mixture. Cook over medium-low 4 to 5 minutes or until thickened, stirring constantly. If necessary, strain through a fine-mesh sieve to remove any lumps. Stir in 2 tsp. chopped fresh dill and ¼ tsp. kosher salt.
TO STORE: Store sauces in airtight containers in the refrigerator up to 1 week.
BUYING GUIDE: Plan on 8 to 16 bread items (depending on size), 2 lb. sliced meats, and 1 lb. sliced cheeses for eight servings.
Ranch Dip with Veggie Sticks
PREP: 5 minutes
CHILL: 30 minutes
MAKES: 8 servings
1 cup mayonnaise
¾ cup buttermilk
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh chives
1 tsp. white wine vinegar
½ tsp. onion powder
½ tsp. dry mustard
1 clove garlic, minced
¼ tsp. kosher salt
⅛ tsp. cayenne pepper
4 cups veggie sticks: carrots, celery, jicama, bell peppers (assorted colors)
1. For dip, whisk together mayonnaise, buttermilk, parsley, chives, vinegar, onion powder, dry mustard, garlic, salt, and cayenne pepper in a bowl. Cover and chill at least 30 minutes to meld flavors.
2. Spoon ranch dip into eight small glasses. Add veggie sticks.
Dinner
Old favorites and new conversation carry us through the evening.
Smash Burgers
This is our oldest son’s favorite meal—and always the first dinner he requests when he’s home from college.—Jo
Featured in Magnolia Table, Volume 3
PREP: 15 minutes
COOK: 30 minutes
MAKES: 8 burgers
3 lb. ground beef (80% lean)
3 Tbsp. grated white onion
3 Tbsp. Worcestershire sauce
3 Tbsp. ketchup
¾ tsp. freshly cracked black pepper
¾ tsp. kosher salt
Vegetable oil, for greasing
2 onions, thinly sliced (optional)
2 fresh poblano chiles, sliced (optional)
16 slices American cheese
8 tsp. mayonnaise
8 brioche burger buns
Smash Sauce
8 lettuce leaves
8 thick tomato slices
1. Place ground beef, grated onion, Worcestershire sauce, ketchup, black pepper, and salt in a large bowl; use your hands to mix until combined. Divide mixture into 16 equal portions, then roll into balls.
2. Heat a griddle to 375°F or a cast-iron skillet over medium-high and brush it with oil. Place a ball of meat on the hot griddle, then quickly and carefully place a piece of parchment paper directly on top of the meat. Using a burger press or the bottom of a saucepan, press the ball firmly onto the griddle to create a patty. Continue adding balls and pressing patties until griddle is full. (If using, add sliced onions and poblano chiles to the griddle as the burgers cook, stirring the vegetables frequently, 4 to 5 minutes or until golden brown and tender.)
3. Cook patties 2 minutes. Flip and top each patty with a slice of cheese. Cook 2 minutes more or until patties are done and cheese is melted. Repeat until all the patties have been cooked.
4. Spread 1⁄2 tsp. of the mayonnaise on each cut side of buns. Place buns cut sides down on griddle; cook 2 to 3 minutes or until toasted.
5. To assemble each burger: Generously spread Smash Sauce over cut sides of a bun. Stack two meat patties on bottom half of bun. Top with a portion of cooked onions and poblano chiles (if using) then a lettuce leaf and a tomato slice. Add top half of bun.
SMASH SAUCE: Stir together 1 cup ketchup, 2 Tbsp. mayonnaise, 2 Tbsp. dill relish, 1 Tbsp. yellow mustard, 1 Tbsp. sliced green onions, ½ tsp. freshly cracked black pepper, and ¼ tsp. kosher salt in a small bowl until well combined. Store in an airtight container in the refrigerator up to 5 days.
Brownie Sundaes
PREP: 25 minutes
BAKE: 20 minutes
MAKES: 9 servings
Nonstick cooking spray
½ cup (1 stick) unsalted butter
¼ cup unsweetened cocoa powder
1 cup sugar
¾ cup all-purpose flour
¼ tsp. kosher salt
2 large eggs
1 tsp. vanilla
1 qt. vanilla or chocolate ice cream
1 cup high-quality fudge sauce, warmed
Jo’s Whipped Cream (see in “Top Tier Treats”)
Chopped chocolate candy, such as malted milk balls, peanut butter cups, or toffee bars (optional)
9 maraschino cherries
1. For brownies: Preheat oven to 350°F. Line an 8-inch square baking pan with foil, allowing excess to hang over the edges. Coat foil with cooking spray.
2. Combine butter and cocoa powder in a small saucepan. Heat over low until butter melts; whisk until smooth. Let cool 5 minutes.
3. Combine sugar, flour, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add butter mixture and beat on medium about 2 minutes or until well blended (mixture will appear crumbly). Add eggs, one at a time, while beating. Add vanilla; beat on medium until well incorporated. Spread mixture in prepared pan.
4. Bake about 20 minutes or until edges are set and a toothpick inserted in the center comes out with a few moist crumbs. (You want the brownies to be extra moist and just barely done.) Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan; cut into 9 squares.
5. For sundaes: Place brownies in shallow dishes. (If you like, break them up slightly.) Top with ice cream, warm fudge sauce, Jo’s Whipped Cream, candy pieces (if using), and cherries.
This story has been adapted from the summer 2025 issue of Magnolia Journal. For all the recipes featured on the Gaines’ Saturday menu, pick up your copy here or on a newsstand near you. Then, start a subscription for inspiration year-round.
