Joanna Gaines

“This salad strikes that sweet spot between simple and elevated. It's all the more enjoyable because it surprises people with unexpected flavors. Arugula is a peppery green, so combining it with cherries gives this recipe a nice blend of sweet and spice. Since the prep work for the cherries can happen the night before, this side is a favorite of mine whenever I'm hosting. I like to pair it with whitefish or grilled chicken, but really, it's delicious on the side of anything.” – Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Arugula and Dried Cherry Salad

Arugula and Dried Cherry Salad

Annie Starke

Annie Starke's BLT Salad with Pickle Beer Dressing

BLT Salad with Pickle Beer Dressing

Blistered Snap Peas

Elizabeth Poett

This is a really fun way to grill a whole chicken. The beauty of a butterflied chicken is that you flatten the bird out, allowing the leg meat to cook before the breast is overdone and dry. Between the butterflied cut and the basting with both butter and homemade barbecue sauce, this grilled chicken is incredibly succulent and flavorful.

Elizabeth Poett's Butterflied Chicken with Peach Barbecue Sauce

Butterflied Chicken with Peach Barbecue Sauce

Campfire Greens

Charred Lamb Lollipops

Annie Starke's Charred Strawberries with Burrata

Charred Strawberries with Burrata

Annie Starke's Chicken and Swiss Chard Enchiladas

Chicken-and-Swiss Chard Enchiladas

Annie Starke's Crunchy Chicken and Peanut Salad and Peanut Sauce

Crunchy Chicken and Peanut Salad with Peanut Sauce

Joanna Gaines' Crème Brûlée with Fresh Berries

Crème Brûlée with Fresh Berries

If anyone says chocolate and caramel in the same sentence I’m the first one to turn my head. To me, these flavors together make heaven. This is a decadent recipe that I have in my cookbook, The Ranch Table, and I make it as an easy dessert to feed a group of ranchers after a long day of work. I love making my own caramels, but if you don't have time you can always buy soft caramels and use those instead.

Fudgy Caramel Brownies

Annie Starke's Gorgeous Chicken Grain Bowls

Gorgeous Chicken Grain Bowls

Annie Starke's Grandma Moo’s Baking Powder Biscuits

Grandma Moo’s Baking Powder Biscuits

Annie Starke's Grilled Corn on the Cob with Parmesan Butter 

Grilled Corn on the Cob with Parmesan Butter

Annie Starke's Grilled Cowboy Steak with Red Chimichurri Inspired Sauce 

Grilled Cowboy Steak with Red Chimichurri-Inspired Sauce

Annie Starke's Grilled Pork Chops with Huckleberry Sauce

Grilled Pork Chops with Huckleberry Sauce

Grilled Sausage Spirals

Elizabeth Poett's Grilled Vegetables with Herb Dressing

Grilled Vegetables with Herb Dressing

Annie Starke's Hot Pepper Martini with Homemade Hot Pepper Sauce

Hot Pepper Martini with Homemade Hot Pepper Sauce

Annie Starke's Iced “Bridger Blend” Black Tea

Iced “Bridger Blend” Black Tea

Annie Starke's Little Gem Salad with Buttermilk Rose Dressing

Little Gem Salad with Buttermilk Rose Dressing

Annie Starke's Marinated Vegetables and Crunchy Lettuce

Marinated Vegetables and Crunchy Lettuce

Whoopie pies bring nothing but smiles, not only because it's fun to say the name, but also because they’re just so very good. Imagine two little cookie-sized cakes held together with a thick layer of delicious frosting and you have the essence of this dessert. Mocha cakes and peanut butter frosting in this version make for a scrumptious combination of flavors in every bite.

Elizabeth Poett's Mocha Whoopie Pies with Peanut Butter Filling

Mocha Whoopie Pies with Peanut Butter Filling

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

“It had been a long day of travel for work when I checked into my hotel late one night, only to realize that I hadn't eaten dinner. I called a few people on our team to see if anyone wanted to walk down with me to the hotel restaurant. At our server's recommendation, we ordered a plate of roasted garlic bulbs for a starter. I had no idea that garlic, when roasted, would spread like butter on toasted bread. It was everything I never knew I wanted, and when it came time to develop recipes for this book, I thought there was a good chance you might feel the same.” – Joanna Gaines, Magnolia Table, Volume 2

Roasted Garlic Bulbs

Flank steak is a wonderful cut to work with because it’s very flavorful but also reasonably priced. Stuffing and rolling a flank steak makes it feel fancy, but this dish doesn’t take long to prepare. It’s fun to try different combinations of cheese, herbs, and seasonings in a rolled flank steak. There is something very satisfying about how the flavors of the steak and ingredients meld together.

Elizabeth Poett's Rolled Flank Steak with Goat Cheese and Herbs

Rolled Flank Steak with Goat Cheese and Herbs

Annie Starke's Salmon with Mustard, Lemon, and Dill

Salmon with Mustard, Lemon, and Dill

Simple Green Salad

Annie Starke's Sliced Skirt Steak with Romesco Sauce

Sliced Skirt Steak with Romesco Sauce

Annie Starke's Sliced Tomatoes with Sea Salt and Onion Sugar

Sliced Tomatoes with Sea Salt and Onion Sugar

Smoked Trout Dip

Smoky Manhattan

This is fresh, light cake highlights the color and natural flavor of strawberries. The cake itself is bright white, a beautiful contrast to the red berries and pink frosting. I love making frosting using the fruit itself to capture the natural color of strawberries. There is no better way to celebrate peak strawberry season than to make this cake and enjoy it with those you love!

Elizabeth Poett's Strawberry Cake with Strawberry Frosting

Strawberry Cake with Strawberry Frosting

Annie Starke's Strawberry and Vanilla Sauce

Strawberry and Vanilla Sauce

This cheesecake is a classic and easy to make. I love to add ricotta to the batter for extra flavor, similar to a lot of Italian cheesecakes. The sugared berries are delicious and bring a sparkling whimsy and colorful brightness to this creamy dessert. It’s a truly beautiful cake that's worthy of a special occasion.

Elizabeth Poett's Sugared Berry Cheesecake

Sugared Berry Cheesecake

Annie Starke's Summer Medley Salad with Fresh Corn Dressing

Summer Medley Salad with Fresh Corn Dressing

Annie Starke's Sunday Roast Chicken Dinner

Sunday Roast Chicken Dinner

Tomato Basil Soup

Annie Starke's Ultimate Leftover Salmon Sando

Ultimate Leftover Salmon Sando

"Serve this rich bisque with thick slices of crusty bread, such as warm ciabatta or a baguette. I like to put out a couple of shallow dishes of really good olive oil on the table to dip the bread in. I also like to top the bisque with crème fraîche, which is creamier, thicker, and less tangy than sour cream. The bacon and chives on top add a bit of crunchy texture to the velvety bisque." – Joanna Gaines, Magnolia Table, Volume 1

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