Joanna Gaines

"An antipasto salad is meant to be enjoyed, quite literally 'before the meal,' and I love to use this recipe as an introduction for what's to come in the courses that follow. It also works well for lunch, since the mix of meats, cheeses, and greens make it pretty hearty—something that can stand alone." - Joanna Gaines, Magnolia Table, Volume 3

Antipasto Salad

Arancini

Baked Brie

Charles Hunter III

Deviled eggs are such a southern staple. Growing up, it was a dish we ate as part of just about every meal and gathering. At any given time, you could open anyone's refrigerator and see a plate of them. We would snack on deviled eggs like chips! Everybody made their own version, so I saw many renditions of them along the way. My recipe combines sweet and spicy, and the bacon topping helps lure people in while also adding a great crunch to complement the creaminess of the egg filling. It's a great recipe for skeptics or first timers!

Charles Hunter III's Deviled Eggs with Spicy Bacon

Butter Whipped Deviled Eggs with Spicy and Crispy Bacon

Katie Button

This soup recipe is very versatile and can be applied to all kinds of vegetables. Instead of using butternut squash, try celery root, fennel, or potatoes. Substitute leeks for the garlic and onion – the possibilities are endless. For the butternut squash, you can cut it in half and roast it with the skin on. Alternatively, purchase peeled and cubed butternut squash and saute it alongside the onions, or roast it at the same temperature for one-quarter of the time.

Butternut Squash Soup

Joanna Gaines's Butternut Squash and Spinach Salad

Butternut Squash and Spinach Salad

Annie Starke

Charred Lamb Lollipops

Annie Starke's Charred Strawberries with Burrata

Charred Strawberries with Burrata

Cheese Balls, Four Ways

Zoë François

Zoe Francois' Cheese and Spinach Soufflés

Cheese and Spinach Soufflés

Chicken Soup Dumplings

Eduardo Garcia

Chile Maple Pecans

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.

Citrus Guacamole

Cold Artichoke Dip

I’ve heard it said that food with a story tastes different. For Chip and me, this soup always takes us back to one of our first dates. We went to a restaurant in Dallas and both ordered the chicken poblano soup—not because it was familiar to either of us, but because we had heard that it was the dish the restaurant was known for. Honestly, it was the best soup either of us had ever had. That restaurant and soup became a favorite go-to, and even though the restaurant has since closed, Chip and I still talk about those early days and that chicken poblano soup. This recipe is a nod to the memories of our first dates.

Joanna Gaines's Creamy Chicken Poblano Soup

Creamy Chicken Poblano Soup

French Onion Soup

Millie Peartree

Fried green tomatoes are delicious, but fried okra, well that’s a dish that is close to my heart.  I grew up eating fried okra, so these are two delicious items that you can prepare at the same time. I’m excited to share this recipe, so you can make them at home. Green tomatoes and okra are both seasonal ingredients. If frying okra out of season, you can use frozen okra that’s been thawed.

Millie Peartree's Fried Okra and Fried Green Tomatoes

Fried Okra and Fried Green Tomatoes

Magnolia

Grilled Watermelon with Feta Salad Stacks

Elizabeth Poett

Guacamole

Homemade Potato Chips

"When hush puppies are cut too large, they tend to end up with what my kids call "mushy middles." I prefer to cut them on the smaller side, so they'll keep a firm consistency all the way through. Hush puppies are delicious on their own, but I can't imagine serving fried fish without them. On those occasions, I'll have a plate prepped and ready to fry right before dinnertime so I can serve them my favorite way—piping hot." – Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Hush Puppies with Homemade Tartar Sauce

Hush Puppies with Homemade Tartar Sauce

Carla Lalli Music

Carla Lalli Music's Marinated Tomato Bruschetta

Marinated Tomato Bruschetta

Mini Layered Biscuits

Papas Bravas

Pasta e Fagiole

Peach Caprese

Prosciutto-Wrapped Apples

Katie Button's Roasted Pepper and Corn Salad

Roasted Pepper and Corn Salad

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

This is a simple, nourishing soup that’s full of flavor and easy to make. Blending half of the garbanzos (a.k.a. chickpeas) makes for just the right combination of flavorful broth and satisfying texture — not too thick, not too thin. The tomato makes the soup bright, and the basil adds a summery fragrance and flavor, and you can never have too much Parmesan cheese! If you don’t have time to cook the beans, you can make it with canned beans instead. You can also trade out the garbanzo beans for another type of bean.

Elizabeth Poett's Rustic Garbanzo Bean Soup with Parmesan and Homemade Chili Oil

Rustic Garbanzo Bean Soup with Parmesan and Homemade Chili Oil

For marinated mushrooms, I usually select a combination of baby bella and shiitake mushrooms. They are tender and lend a pretty, deep brown color to the dish. Lion’s mane, oyster and button mushrooms would also work well here. To clean the mushrooms, trim the stem and gently remove dirt or debris. For shiitakes, remove the entire stem from each mushroom because it’s usually too fibrous to eat. Shiitake stems can be dried in a paper bag in the fridge and used to make stock at a later date. Use marinated mushrooms in salads, on charcuterie boards, or enjoy as is for a healthy snack. Make a vinaigrette with the leftover marinade or use it for a second batch of marinated mushrooms!

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