Katie Button

All i Oli

Joanna Gaines

Almond Butter Cake

"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

Bri Warner's Cranberry Kelp Smoothie

Cannoli Dip + Chips

Cherries Jubilee

Chicken Cordon Bleu

Churro Cookies

Pick your own fun and adventurous toppings! Try a few slices of bacon with pine nuts and white onion, roasted red peppers with a drizzle of sherry vinegar, or some fresh sliced figs with a drizzle of honey. The key to a good coca is do not over top—a little goes a long way.

Katie Button's Coca a La Bodega (Catalan Coca Dough)

Coca a La Bodega (Catalan Coca Dough)

This recipe features Homemade Chicken Stock from Magnolia Table, Volume 3.

Egg Drop Soup

My dad inspired this grilled cheese method with a drizzle of maple syrup. The salty-sweet crunch is so loveable and really nostalgic for me. The combo of cheese and butter plus maple syrup and toasty bread is magic. Any good melting cheese will work.

Katie Button's Extra Cheesy Grilled Cheese with Maple Syrup

Extra Cheesy Grilled Cheese with Maple Syrup

My husband, Felix, absolutely loves sacher torte, and this chocolate cake with decadent ganache is inspired by his love for that dessert. The cake is adapted from a chocolate cake recipe passed down from my grandmother. The result reflects the same richness and deep chocolatey flavor characteristic of a sacher torte, but is a little less intimidating to bake. The cake layers are drizzled in a sauce made from orange liqueur that brings brightness and depth—I typically use Grand Marnier. This is a romantic dessert—make it for someone you love!

Katie Button''s Felix Chocolate Ganache Cake

Felix's Chocolate Ganache Cake

Gruyère Potato Casserole

"An easy way to gather vegetables for this recipe is to keep a baggie in the freezer and whenever you have leftover vegetables you can just toss them in. That way, as soon as you cook a recipe that leaves you with chicken bones, you have what you need to make the stock—you can just put it all in a large pot on the stove and let it simmer. I always try to make as much of this stock as possible so that I can freeze at least half the batch. There is satisfaction in using every last bit of food you can, and knowing that nothing is going to waste." – Joanna Gaines, Magnolia Table, Volume 3

Homemade Chicken Stock

"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

Ilma Lopez's Kelp Churros

Japchae

This recipe is featured in Season 8 of Magnolia Table with Joanna Gaines and has been slightly adapted from the Fresh Tomato Salsa in Magnolia Table, Volume 1.

Jo's Fresh Tomato Salsa

Pasta carbonara is something I make all the time at home. And tossing in kelp and lobster took it to a whole new level. You can leave those ingredients out or substitute them for something else to get creative. But the briny and buttery flavor that the kelp and lobster bring to this dish is divine.

Katie's Pasta Carbonara with Kelp and Lobster

"Lobster rolls will forever remind me of our honeymoon. We flew to New York City for a few days, then rented a car and hit the road toward Maine. It was on this trip that I had my first-ever lobster roll. I can still remember the taste of that lobster paired with a buttered bun. Simple, fresh, and just delicious." – Joanna Gaines, Magnolia Table, Volume 3. 


(This recipe has been slightly adapted from the Lobster Rolls featured in Magnolia Table, Volume 3.)

Lobster Rolls

"I like to serve this rice with enchiladas. If your package of rice suggests that it should be rinsed, pour the rice into a large bowl and cover with tap water by several inches. Swish with your hands a few times, then drain thoroughly in a mesh sieve. Repeat several times, until the water in the bowl stays relatively clear after you swish the rice in it." - Joanna Gaines, Magnolia Table, Volume 1.

Mexican Rice

Katie Button's Olive Oil Pine Nut Bundt Cake

Olive Oil Pine Nut Bundt Cake

The first step to this recipe is to make a rich mushroom stock, which packs enormous mushroom flavor intensity, adding depth to any recipe where stock is used. When sourcing the fresh mushrooms, look for larger ones because they’ll hold up to the braise. Clusters of lion's mane, oyster mushrooms, and maitake mushrooms can often be found at specialty grocery stores (but white button mushrooms can be substituted). To prep them, pull apart the clusters into 3-inch chunks. The final product is an umami-filled dish with brightness from the orange juice. Enjoy it as a veggie-forward main or a hearty side dish.

Katie Button's Orange and Honey Braised Mushrooms

Orange and Honey Braised Mushrooms

"My girls love pink sauce and they love zizi—so this recipe is their absolutely favorite combination of pasta. I have to say, it's become a favorite of mine, too!" - Joanna Gaines, Magnolia Table, Volume 3

Pink Baked Ziti

Preserved Lemons

Queso Blanco

Bone-in, skin-on chicken breasts tend to maintain their moisture much better than their boneless, skinless counterparts. This recipe is an easy and delicious way to incorporate luxe truffles into everyday life. The truffle butter recipe used here goes a long way and can be stored in the freezer until you’re ready to use. For best results, prep the chicken breasts the night before and pair with a green salad, or roast a few veggies to serve alongside, and dinner is on the table in less than an hour! If truffle butter isn’t available, use plain butter or herbed butter as an easy substitute.

Katie Button's Roast Chicken Breast with Truffle Butter

Roast Chicken Breast with Truffle Butter

Roasted carrots are a crazy-simple side dish. There are a couple of things to remember to make them delicious: keep the oven hot enough to develop some caramelization; look for carrots that are consistent in size so they cook at the same rate; don’t worry about peeling them — a little scrub under running water does the trick. This recipe dresses the simple roasted carrots with a tasty sauce that’s tangy from vinegar and orange juice, with depth and sweetness from maple syrup.

Katie Button's Orange and Maple-Glazed Carrots

Roasted Carrots with Orange-Maple Glaze

Joanna Gaines' Roasted Garlic Parmesan Toast

Roasted Garlic Parmesan Toast

Cooking a leg of lamb can be intimidating, but you’ll be surprised at how quickly this comes together. It’s a great option for a weeknight get-together because you can season the meat a day or two ahead of time and then just fire up the grill. When purchasing a leg of lamb from the butcher counter, ask the butcher to debone and butterfly the leg for you. Serve it with roasted potatoes, grilled veggies, or a room-temperature pasta salad.

Katie Button's Roasted Leg of Lamb with Herbs

Roasted Leg of Lamb with Herbs

If you always walk by celery root in the grocery, unsure of what to do with it, do THIS. First, the method of salt-baking feels elevated but is super easy—anyone can do it. The presentation of cracking open the salt crust is fun and interactive. When it’s finished, the celery root slices beautifully and has a tender but firm texture. The addition of the sauce adds the perfect amount of salinity and umami to each bite of celery root. Bookmark this recipe for the sauce, because you can use it on roasted veggies or meat dishes, too!

Katie Button's Salt-Baked Celery Root with Preserved Lemons and Capers

Salt-Baked Celery Root with Preserved Lemons and Capers

Grab an 8-inch cast-iron skillet for this cookie. The quantity of cookie dough is enough for two skillet cookies. Make them both or freeze one of the portions and save it for later. While I love the Marcona almonds here, substitute any nut that you prefer or have on hand. Walnuts or pecans would work great. The salted nuts and the salt in the recipe balance the sweetness perfectly. When the cookie is done, top it with a big scoop of vanilla ice cream before it’s totally cooled. Let it get melty and dig in!

Katie Button's Salted Chocolate Chip and Almond Skillet Cookie

Salted Chocolate Chip and Almond Skillet Cookie

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!

Katie Button's Seared and Marinated Mushrooms

Seared and Marinated Mushrooms

Spinach Enchiladas

This is a rustic and consistent pie dough recipe that happens to be a great fit for a galette. This recipe will make enough for two dough rounds, but we only need one for this recipe, so stash the other in the freezer for another time—or double the filling amounts to make two full galettes! The filling is variable; feel free to use whatever fruit you have on hand. Take the juiciness and sweetness of the fruit into consideration. The amount of cornstarch and sugar can be easily adjusted based on those two factors. You could also use this dough for savory applications— try a tasty pot pie or veggie galette!

The Perfect Galette

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

This parsnip potato gratin recipe is a standby. A rich and creamy gratin is a side dish that pairs well with almost any meal. The parsnips are great because they add earthiness and depth of flavor. Don’t skip the step of checking for doneness with a toothpick or fork. Different varieties of potatoes cook at different speeds, and you want to make sure that it’s done all the way through. The parmesan and panko together create a simple crispy crust that’s out of this world.

Katie Button's Truffled Parsnip Potato Gratin

Truffled Parsnip Potato Gratin

"A dish that looks fancy but is secretly simple will always have a place on my table. Wedge salads in general are great at pulling this off—and fortunately, everyone in our family enjoys them. I like to slice the iceberg wedges beforehand, then serve the toppings family-style so everyone can tailor their own. The kids and I like to dress our salad with ranch, but Chip always prefers blue cheese. Since this is one of Chip's favorite salads, that classic take is what I've shared here." – Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Wedge Salad with Blue Cheese Dressing

Wedge Salad with Blue Cheese Dressing

During the cold weather months, it’s lovely to have a hearty and flavorful salad to balance out all the stews and typical winter food. Farro is an ancient grain that tastes nutty and earthy and lends great texture to this salad, which is particularly easy to double for a crowd. The maple syrup in the dressing helps bind everything together and gives it a creamy mouth feel. Remember to strive for caramelization on the roasted veggies -- those browned bits are packed with flavor!

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