When faced with a kitchen backsplash dilemma, we’ve definitely asked ourselves: WWJGD? (That’s “What Would Joanna Gaines Do?” naturally.) But as it turns out, the woman who put modern farmhouse on the map also knows a thing or two about dinnertime. With three cookbooks under her belt—Magnolia Table Volumes 1, 2 and 3—there are no shortage of Joanna Gaines recipes to add to your weekly rotation. Here, ten dishes we love.
10 Joanna Gaines Recipes You’ll Want to Add to Your Weekly Rotation
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Published Jul 5, 2023
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1. Garlic Shrimp Over Parmesan Risotto
- Time Commitment: 1 hour
- Why We Love It: special occasion–worthy, gluten free
A bit of watchful stirring is required, but think of it as a chance to set aside the rest of the day’s worries and be in the moment. (Dinnertime meditation? Thanks, Jo.) Your patience and effort will be rewarded with an elegant meal.
2. Honey Butter Layered Biscuit Bites
- Time Commitment: 45 minutes (+ cooling time)
- Why We Love It: vegetarian, kid-friendly
The key to making these impossibly fluffy breakfast treats is all in the butter. Make sure it’s cold when you add it to the dough, so when the biscuits head to the oven they’ll puff up into feathery layers (which happen to be best when pulled apart and slathered with jam).
3. Weeknight Salmon with Baby New Potatoes and Dill
- Time Commitment: 40 minutes
- Why We Love It: sheet pan recipe, gluten free, beginner-friendly
If it says “weeknight” in the title, it better live up to its name, and thankfully, this salmon number does. It comes together on a single sheet pan and takes just 40 minutes from start to finish. If you’re lucky, even your kids will gobble it up.
- Time Commitment: 1 hour, 40 minutes
- Why We Love It: vegetarian, crowd-pleaser, special occasion–worthy
Gaines must be a fan of risotto, and we’re not complaining. This creamy white wine and Parm-laced dish takes advantage of alllll the gorgeous in-season produce, like peas and radishes. Feel free to use whatever vegetables you have on hand.
5. Asparagus and Fontina Quiche
- Time Commitment: 1 hour, 20 minutes
- Why We Love It: crowd-pleaser, special occasion–worthy, <10 ingredients
Quiche typically conjures up images of stuffy baby showers and soggy crusts, but this one feels modern and fresh thanks to asparagus and nutty fontina cheese. Lucky you, you can even use a store-bought pie shell to save time.
- Time Commitment: 10 minutes
- Why We Love It: <15 minutes, <10 ingredients, vegetarian, gluten free
This light and easy summer salad comes together in all of ten minutes and showcases one of the season’s best offerings: peaches. You could say we’re a little obsessed (and we’re also planning to try it with burrata).
- Time Commitment: 3 hours, 12 minutes
- Why We Love It: kid-friendly, crowd-pleaser
Gaines named these cookies after her son, Crew, who apparently couldn’t get enough of the buttery treats. You’ll probably feel the same way, so it’s a good thing the recipe makes three dozen.
8. Joanna Gaines’s Signature Chocolate Chip Cookies
- Time Commitment: 25 minutes
- Why We Love It: <30 minutes, kid-friendly, crowd-pleaser
Everyone needs a good CC cookie in their back pocket, and this one is joyfully ready to eat in about 25 minutes. Our favorite part, other than the crispy edges and gooey, melt-in-your-mouth centers? The recipe was inspired by baking with her dad. (Aww!)
- Time Commitment: 1 hour, 30 minutes
- Why We Love It: crowd-pleaser, kid-friendly
We love quick breads for their ease of execution, and also the fact that you can snack on little slices from the counter all day long. This one is no exception: It’s bright, lightly sweet and topped with plenty of buttery crumbs.
- Time Commitment: 1 hour, 10 minutes
- Why We Love It: crowd-pleaser, special occasion–worthy, kid-friendly
If you really want to wow a crowd, look no further than this gooey casserole, which is like a cross between monkey bread and cinnamon rolls. Pass the napkins, please and thanks.
Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City restaurants. She used to sling sugary desserts in a pastry kitchen, but now she’s an avid home cook and fanatic baker.
