Elizabeth Poett

I have a vivid childhood memory of using a spoon to crack through the caramelized top layer of a crème brûlée. What a satisfying sound! I found all the delicious, tiny vanilla bean seeds at the bottom of that ramekin and scraped every last morsel out of the dish. There is something that feels festive about everyone having their own little baking dish of dessert. I love almonds, and the rich amaretto and almond flavors in this recipe make this crème brûlée an extra-special creamy treat.

Almond Crème Brûlée

Zoë François

Apple Bundt Cake with Cider Glaze

Joanna Gaines

“There are some meals you know are special because of the time they require or the long list of ingredients they call for. Other times, I find joy in recipes that can be as creative or straightforward as I want. The base of this recipe offers that flexibility. Flatbread is delicious with a simple, traditional hummus or dip, but I also love piling on veggies from the garden, or as this recipe calls for, a little bit of prosciutto and arugula.” — Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Balsamic-Glazed Prosciutto Flatbread

Balsamic-Glazed Prosciutto Flatbread

Banana Pudding

Eduardo Garcia

Eduardo Garcia's Bittersweet Chocolate Truffles

Bittersweet Chocolate Truffles

Black Beans

Campfire Crêpes

TIP: For quick assembly, substitute the homemade pie crust with a store-bought 9-inch pie crust. 
“Since I was a kid, cherry pie has always been my favorite. But no one in my house likes it all that much. I was disappointed until I discovered this recipe. Now I’ve realized that being the only person who likes cherry pie in a house where there’s fresh cherry pie isn’t a bad thing, because I have the whole pie to myself!” — Joanna Gaines, Magnolia Table, Volume 3

Cherry Pie with Streusel

“Pho wasn’t a dish you could easily find in Waco until the last few years, so serving it to friends always felt like revealing a best-kept secret. If you can’t find the rice noodles at your grocery store, you can always substitute ramen in a pinch. The finished product won’t be traditional pho, but you will still receive all the warmth and restoration a bowl of pho can give.” — Joanna Gaines, Magnolia Table, Volume 3

Chicken Pho from Magnolia Table, Volume 3. 

Chicken Pho

Eduardo Garcia's Churros with Goat Milk Caramel

Churros with Goat Milk Caramel

Cowboy Hollandaise

Dang Good Salad

Duck Pad Thai

French Onion Soup

Game or Beef Stock

Eduardo Garcia's Grilled Lobster Aguachile

Grilled Lobster Aguachile

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

Amanda Sudano Ramirez and Abner Ramirez

Homemade Brioche Buns

Pasta-like potato gnocchi are easy to make and require only a few ingredients that you likely already have in your kitchen. There is something so comforting about this dish that combines the browned, crispy edges of the gnocchi with roasted butternut squash and a cream sauce. The leeks and tarragon give it a fragrance and flavor reminiscent of early spring.

Elizabeth Poett's Homemade Gnocchi with a Creamy Tarragon and Leek Sauce

Homemade Gnocchi with Creamy Tarragon-Leek Sauce

Jalapeño Schmear

Eduardo Garcia's Jammy Chamomile Crème Brulee

Jammy Chamomile Crème Brûlée

Jojo’s Biscuits

Jo’s Fatayar & Lebanese Salad

Kale and Bacon Hash Brown Casserole

Lamb Ragu

This is a fun frozen twist on a popular Southeast Asian dessert for you and your crew! It’s tangy, sweet, sour, sticky, and layered and is sure to satisfy your cravings after a yummy meal.

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565 Items

MEAL TYPE

Almond Crème Brûlée

Apple Bundt Cake with Cider Glaze

Balsamic-Glazed Prosciutto Flatbread

Banana Pudding

Bittersweet Chocolate Truffles

Black Beans

Campfire Crêpes

Cherry Pie with Streusel

Chicken Pho

Churros with Goat Milk Caramel

Cowboy Hollandaise

Dang Good Salad

Duck Pad Thai

French Onion Soup

Game or Beef Stock

Grilled Lobster Aguachile

Grilled Shrimp Adobada

Homemade Brioche Buns

Homemade Gnocchi with Creamy Tarragon-Leek Sauce

Jalapeño Schmear

Jammy Chamomile Crème Brûlée

Jojo’s Biscuits

Jo’s Fatayar & Lebanese Salad

Kale and Bacon Hash Brown Casserole

Lamb Ragu

Mango and Coconut Sticky Rice Ice Pops

Montana Everything Bagels

Mushroom Larb

Pan Seared White Fish with Crushed Olives and Tomatoes

Papas Bravas

Potato Latkes

Roast Chicken

Roasted Beet and Sweet Potato Hash

Seared Scallops with Buttery Spinach

Smashed Beef Burgers and Sauce

Smoked Trout Salad

Square Bale Biscuits

Tangerine Slushies

Wedge Salad

Wild Carpaccio