A Southern chef with a scientific mind, Katie Button worked for some of the world's best chefs before opening her own restaurants to rave reviews. Receiving four James Beard nominations and many editorial features, she now inspires the at-home chef with her first cookbook of authentic Spanish recipes.

Katie Button

These are my go-to weeknight mashed potatoes, no peeling required. New potatoes or red potatoes have tender, thin skin that can be mashed right in. The simplest additions of cream, butter, and chives result in a rustic, easy dish that’s truly divine.

Katie Button's Mashed New Potatoes with Chives

Mashed New Potatoes with Chives

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Even though pot roasts are a well-known dish in southern culture, I feel there are different variations of the slow-cooked meat dish that span through the country as a whole, and even globally. There’s something really special about a slow-roasted meat that falls off the bone, it really says “made with love,” and it’s an easy dish, especially for family dinners. For me, pot roasts invoke memories of Sunday family dinners. We would rotate houses and have everyone’s unique pot roast. I remember a big dish at the center of the table with a beautiful piece of meat and my mom cutting chunks away. Vegetables and gravy were always my favorite. I would reach out and soak a roll in the delicious gravy!

Charles Hunter III's Pot Roast with Potatoes and Carrots

Pot Roast with Potatoes and Carrots

While some evenings call for dishes that are quick and easy, on nights when I have a little extra time, this is the type of meal I can’t wait to get into the

Magnolia Table with Joanna Gaines: Season 2, Episode 2

Pasta-like potato gnocchi are easy to make and require only a few ingredients that you likely already have in your kitchen. There is something so comforting about this dish that combines the browned, crispy edges of the gnocchi with roasted butternut squash and a cream sauce. The leeks and tarragon give it a fragrance and flavor reminiscent of early spring.

Elizabeth Poett's Homemade Gnocchi with a Creamy Tarragon and Leek Sauce

Homemade Gnocchi with Creamy Tarragon-Leek Sauce

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

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

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

Coming into fresh truffles is a special moment. The flavor and aroma are woodsy and strong and make an incredible addition to a variety of dishes. One of the best ways to extend the enjoyment of a truffle is to incorporate it into butter that can be stored in the refrigerator or freezer for a wide variety of future applications. Check out my Truffle Butter Roasted Chicken recipe, swirl it into your favorite pasta for a weeknight meal, or melt over steak, still hot from the grill. YUM!

Truffle Butter

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

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

Cornbread. There is nothing better. It's a dish that brings smiles and family memories to everyone who can smell that piping hot pan of goodness. No matter whether you’d eat an entire sheet yourself or just like it as a side, it’s a necessary part of any soul food meal.

Millie Peartree's Cornbread with Honey Butter

Mashed New Potatoes with Chives

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