Name: Simple Salad with Dried Fruit and Nuts
Cook time: 10 min
Total time: 10 min
Yield: 4 servings

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

You can make this with any homemade vinaigrette, but a citrus-herb version is especially good.

Simple Salad with Dried Fruit and Nuts

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Do you like happiness? If you don’t, then this recipe isn’t for you. But if you do, then let’s make my macaroni and cheese together. This is the dish that put me on the map. It’s the one everyone talks about and the one that every person who comes over for dinner begs me to make. And the beauty is, it’s so simple. You’ll have friends begging you for this recipe.

Macaroni and Cheese

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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

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"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

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

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,

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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

During the holidays, I love to make these cookies to give to neighbors. They are buttery and rich with just the right amount of vanilla. Rolling the dough in sugar makes them sparkly and festive, and you can also vary the type of jam you use. Sometimes I will make a batch and fill a few with blueberry jam, a few with raspberry jam, and a few with apricot jam. The color variation is beautiful and the different fruit flavors make it hard to just have one cookie!

Butter Thumbprint Cookies with Jam Filling

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

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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

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Holiday-themed Magnolia Workshops are here, and we’re giving you special access so you can get inspired for the merriest