Katie Button

All i Oli

Joanna Gaines

Angel Hair Pasta

Arroz con Verduras

Chip adores anything that involves bacon or jam, and this exceptional mixture is a sweet-and-savory combination of both. Drip jam is a little looser than regular jam, so it spreads beautifully when it’s used as a topping, as it is on the Gaines Brother Burgers. It’s also great on my homemade biscuits, served with crackers and creamy Brie, folded into risotto, or served over grits or baked polenta.

Bacon-Tomato Sweet Drip Jam

Joanna Gaines's Basil Pesto Chicken Pizza with Bell Peppers

Basil Pesto Chicken Pizza with Bell Peppers

Brick Paninis: Turkey & Roasted Red Pepper, Pimento & Bacon

Broccolini

Joanna Gaines' Cast Iron Grilled Shishito Peppers

Cast-Iron Grilled Shishito Peppers

Chicken Cordon Bleu

Joanna Gaines's Chicken Mushroom Spinach Crepes with Mushroom Sauce

Chicken Mushroom Spinach Crêpes with Mushroom Sauce

Chicken Soup Dumplings

Chocolate cake with ice cream is a pretty common craving of mine. When I choose to succumb, this is the cake I usually make and it always hits the spot. My kids know I have a sweet tooth, of course, but I think even they’re surprised when they come home from school and find an almost full frosted sheet cake waiting for them. That’s only possible because of how quickly it comes together . . . and the powerful pull of chocolate.

Chocolate-Cola Cake with Chocolate-Cola Buttercream

Chorizo a la Sidra

These are, hands down, my kids’ favorite breakfast. Who am I kidding? They’re my favorite, too, especially when served alongside eggs—I can’t get enough of that combination of sweet and salty. These are definitely a labor of love, but honestly I think we all enjoy preparing them almost as much as we like to eat them. I’m in my happy place anytime I get to work with dough. Mixing the ingredients together into a cohesive whole, draping a towel over the bowl and letting the dough rise, punching it down, and then rolling, filling, and shaping it—the ritual of every step brings me pure joy. Whenever I bust out the ingredients for these squares, the kids know it’s a good day. I make these a lot during school holidays when there’s time in the morning for them to help. Duke and Emmie stand at attention with the measured ingredients waiting for the sign from me that they can dump them into the bowl, and then the older two help me roll out the dough and compose each layer. Drake loves that he’s finally allowed to use a big knife to cut the squares before they’re baked, and then he and Ella apply the egg wash to the tops of them. The kids understand that the bit of extra effort required for these squares makes them something really special.



I think it probably helps that these squares are the best iteration of a cinnamon roll that any of us has ever tasted. It can be hard to get a good balance with cinnamon rolls—they either have too much bread or too much cinnamon. The way I make these, rolling and folding them repeatedly so that the filling is between several thin layers of dough, results in a square that has a perfect amount of both bread and cinnamon, so every bite is balanced.

Cinnamon Squares

Crispy Saffron Rice

French Bread

Garlic Cheese Grits

Garlic and Green Olive Focaccia

Eduardo Garcia

Eduardo Garcia's Grilled Bison Rib-Eye Steaks

Grilled Bison Rib-Eye Steaks

The essence of this dish is bold, simple, messy, off-the-coals shrimp that are finger-licking good. You’ll want to eat the heads, tails, and everything in between, including the shells. At its simplest, the word adobo comes from the verb adobar, which means “to marinate.” Originally adobo was used to describe a Spanish pickling sauce made of olives, vinegar, and spices. Chile-based Mexican adobo, like Spanish adobo, is often used as a marinade for meat and seafood. A protein marinated in adobo is referred to as adobada. Adobo can be thinned out with broth to make a sauce, turned into the base of a stew, or used as a condiment. Here adobo does triple duty as a marinade and brushing sauce for jumbo shrimp as well as being served as a spicy dipping sauce alongside.

Grilled Shrimp Adobada

Hasselback Potatoes

Jo’s Fatayar & Lebanese Salad

Joanna Gaines' Kahlua Chocolate Bundt Cake

Kahlua Chocolate Bundt Cake

Mashed Potatoes

Amanda Sudano Ramirez and Abner Ramirez

Abner & Amanda's Mini Pavlovas with Citrus Berries

Mini Pavlovas with Citrus Berries

Magnolia Table Chicken Fettuccine Alfredo 

Mrs. Gail’s Chicken & Fettuccine Alfredo

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

Katie Button Pan Seared White Fish with Olives

Pan Seared White Fish with Crushed Olives and Tomatoes

Joanna Gaines's Panna Cotta with Spiced Pear

Panna Cotta with Spiced Pear

Pecan Bars

Perfect White Rice

Pollo Asado Tacos

Rib Eye with Arugula

Roasted mushrooms are one of my favorite dishes to make when hosting friends for dinner because it's so easy to throw them on a sheet pan and let the oven do the work. You can really build on the richness of the mushrooms by pairing it with a simple vinaigrette. As with the Honey Mustard-Glazed Pork Tenderloin, this was inspired by a dish in The Fresh Honey Cookbook by one of my dear late friends, Laurey Masterton. Laurey was wildly passionate about a lot of things, and one of those was bees and honey. It was an honor to be able to recreate some of Laurey's dishes for a dinner on From the Source, incorporating a few of my own touches along the way.

Katie Button's Roasted Mushrooms with Honey Vinaigrette

Roasted Mushrooms with Honey Vinaigrette

Shrimp Boil

Eduardo Garcia's Shrimp and Merguez Paella

Shrimp and Merguez Paella

Simple Sauteed Greens

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

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