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

“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

Cannoli Dip + Chips

Charred Lamb Lollipops

Cherries Jubilee

Chicken Cordon Bleu

Churro Cookies

Classic Cheesecake

Corn on the cob is topped with butter in a white bowl with a yellow rim.

Corn on the Cob with Charred Jalapeño Garlic Butter

Joanna Gaines' Crème Brûlée with Fresh Berries

Crème Brûlée with Fresh Berries

Dr Pepper BBQ Pulled Pork Sandwiches

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

Egg Drop Soup

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

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

Annie Starke's Iced “Bridger Blend” Black Tea

Iced “Bridger Blend” Black Tea

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

Three loaded baked potatoes sit on a baking sheet.

Loaded Baked Potatoes

"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

"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

Queso Blanco

“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

Joanna Gaines' Roasted Garlic Parmesan Toast

Roasted Garlic Parmesan Toast

Simple Green Salad

This recipe is a skillet version of the Peach Cobbler featured in Magnolia Table, Volume 2.

Skillet Peach Cobbler

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

Spinach Enchiladas

Annie Starke's Strawberry and Vanilla Sauce

Strawberry and Vanilla Sauce

Tomato Basil Soup

"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

"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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