Elizabeth Poett is passionate about preserving and maintaining her family’s ranch while growing healthy, fresh foods to share with loved ones.


Elizabeth Poett

I make a big batch of lavender lemonade every year during harvest time. Harvest takes place by my parents’ house in the heat of summer, and many friends come to lend a hand. A big, cold pitcher of lavender lemonade is a staple for everyone who has been working so hard. I love classic lemonade, but it is also fun to add a surprise flavor that goes along with the season. Together, fresh lavender and fresh lemon make a delicious and refreshing drink.

Lavender Lemonade

Meet The Creator

Chicken Marsala is one of my dad’s favorite dishes. I learned to make this recipe by cooking it for him over time. This recipe has a really delicious balance of Marsala, mushrooms, garlic, and lemon. It’s an easy stovetop meal that can be made quickly, but is satisfying and rich in flavor.

Chicken Marsala

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

This is my dad’s favorite pie. There are lemon people and chocolate people, and he is a lemon person, so I love to make this pie for him. The lemon filling is bright and fresh, and the meringue is fluffy as a cloud. It is a beautiful dessert, with a crust that is flaky and delicious but holds the pie together so well.

Elizabeth Poett's Classic Lemon Meringue Pie

Classic Lemon Meringue Pie

This cake is light and airy and fresh! It’s lemony but not overwhelmingly so. I love buttercream frosting and I love lemon curd, and so I decided to try combining them. The result was a frosting that is a dreamy blend of these two favorites: a fresh lemon flavor and a smooth, buttery frosting all in one. If you don't have time to make the lemon curd, it can be store-bought, but it’s fun to make. If you make it you’ll end up with a little bit of extra curd to enjoy on toast. My dad loves everything lemon so I make this cake for him on his birthday every year.

Elizabeth Poett's Lemon Cake with Lemon Curd Buttercream Frosting

Lemon Cake with Lemon Curd Buttercream Frosting

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 am always super-excited when fresh cherries show up at the markets! These little stone fruits burst with flavor and are only here for a short time, so I love to enjoy them as much as possible. Scones are an easy, quick way to make something special for breakfast, and I think they are best with fresh fruit in them.

Elizabeth Poett's Cherry-Almond Scones Drizzled with White Chocolate

Cherry-Almond Scones Drizzled with White Chocolate

The first episode of my cooking show is finally here and I can’t wait for you to see what we’ve been cooking up this year! Playing with recipes, baking,

Magnolia Table with Joanna Gaines: Episode 1

There’s something so nostalgic and joyful about baking during the holiday season. Every year, my girls and I camp out in the kitchen for a full day—blasting

Magnolia Table with Joanna Gaines: Season 4, Episode 6

In busy seasons, one thing that I always look forward to is a slow Sunday at home with my family. For us, that can look like spending some time in the garden,

Magnolia Table with Joanna Gaines: Season 3, Episode 1

The last day of the school year for my kids is always a celebrated transition in our house. As a way to both honor the kids’ school year and officially

Oatmeal Cream Pies Recipe

Inspired by this season’s theme, this video is a call to nurture all that is before us and share it with the people we love. Using some of the gardening

From Jo's Garden Shed, Pt. II: A Look At Our Spring Theme

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

“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

This episode is an ode to all things biscuits—because this is a food that epitomizes so much of what I love about getting creative and having fun in the

Magnolia Table with Joanna Gaines: Episode 6

It has become a tradition of mine to make this tomato soup at the beginning of the rainy season. As the weather shifts and our summer crops wind down, I love to capture the marvelous flavor of tomatoes one last time before the rain and frost move in. After dashing
around outside in the cold making sure we are ready for rain, there is nothing better than warming up with a hot bowl of homemade tomato soup. Making this soup takes a bit of time, but only minimal effort. It is made in a single pot, and you really let the oven do the work. The roasting process elevates the flavor of the tomatoes, bringing out an incredibly satisfying combination of sweetness and acidity.

Roasted Tomato Soup

It’s common knowledge that a new year technically begins on the first of January; but for me, it has long-been the first signs of fall that officially declare

A Fall Reset

As much as I enjoy doing my own thing in the kitchen, I love when the kids are happy to jump in and help me make a meal. In this episode, I have a couple of

Magnolia Table with Joanna Gaines: Episode 4

Everyone needs a perfect burger recipe, and this is my go-to. The fresh honey buns are soft, delicious, and simple to make. The Worcestershire sauce and fresh garlic add just the right combination of sweetness and flavor to the ground chuck. I like to offer a wide variety of toppings on burger night so each person can assemble their own favorite burger.

Elizabeth Poett's Ranch Burger on a Honey Bun

Ranch Burgers on Honey Buns

This is my great-grandmother’s chocolate cake recipe. I was never able to meet my great-grandmother, but I have learned so much about her by studying the recipes she has handed down for birthdays, anniversaries, and other special occasions. The cake is both decadent and light as a result of separating the eggs and folding in beaten egg whites at the very end. I added the fresh raspberries because they lend a lovely layer of flavor and brightness to the cake.

Mrs. Hart's Chocolate Cake with Sour Cream Frosting

Mrs. Hart’s Chocolate Cake with Chocolate Sour Cream Frosting

I had a version of this citrus guacamole at a restaurant that is no longer open, and it was so delicious that I created my own version. The pop of citrus in your mouth is unexpected and pairs beautifully with the rich butteriness of avocados. The flavors keep building as you eat it. You can use oranges, grapefruits, or whatever your favorite citrus fruit is! I’m sure you’ll love this recipe so much it will become your go-to guac recipe.