Browse All Recipes

Chickpea Salad Sandwich

A vegetarian riff on a classic chicken salad sandwich, this chickpea version is very lunch-friendly. Use yogurt instead of mayo for a hit of healthy probiotics. Layer a sandwich with red leaf lettuce, sprouts, or thinly sliced cabbage—your pick! Or skip the bread altogether and enjoy it on top of or alongside a green salad. Quick, easy, and delicious.

Cheesy Potato Casserole

This potato gratin is a classic comfort food. The thinly-sliced, shingled potatoes are meltingly tender, and while there’s certainly plenty of rich and creamy cheese sauce, it’s not so much that it drowns the potatoes. Uncovering the casserole for the final 30 minutes of baking yields a crunchy, cheesy, salty top layer that’s incredibly addictive. Using two types of cheese is also key to this dish: the sharp Cheddar cheese compliments the saltiness of the Parmesan. Serve this casserole as a holiday side dish, or enjoy some with dinner tonight, and eat leftovers for breakfast, topped with a fried egg.

Cauliflower Fried “Rice” With Ginger and Soy

If you’ve ever heard of a zoodle (translation: a zucchini noodle), then you already know that one way to cut back on carbs is to replace them with lookalike veggies. Allow me to introduce you to one of my favorites: cauliflower “rice.” That’s what you get when you shred cauliflower with a box grater. I stir-fry those faux grains with ginger and garlic, fold in lime juice, chile sauce, and other zesty flavorings, and end up with a guiltless version of a Chinese takeout favorite.

Do It Ahead:
The uncooked cauliflower “rice” can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.

Tips:
To julienne a carrot, slice it on an angle about ⅛ inch thick. Stack the slices on the cutting board and then cut them lengthwise into thick matchsticks. There you have it—julienned! It’s easy enough, but if you’d rather not cut the carrot into julienne, you can shred it on the large holes of a box grater.

Many grocery stores sell cauliflower “rice” in the produce section. It can be a good shortcut when you’re really pressed for time, but once you make your own there’s no going back. You can also make cauliflower “rice” in the food processor by pulsing florets in batches.

Joanna Gaines’s Mom’s Bulgogi With Cucumber Kimchi Salad

My mom grew up in Seoul, South Korea, with a mom who was an amazing cook. I can personally vouch for this because in the 1980s my grandmother and uncle moved in with us in our home in Wichita, Kansas, where I grew up. What I remember most about that time is my grandmother cooking amazing food nonstop. When my grandmother passed away I know my mom regretted never having really learned from her how to cook proper Korean dishes. She ended up adopting a much more American style of cooking and by the time my sisters and I were on the scene, she had long since perfected a few dishes for my steak-and-potato-loving dad. But around that same time she had a lot of Korean friends living nearby, and she learned enough from them that by the time my kids were born, she was often preparing traditional Korean dishes for them, like seaweed soup. It’s funny to me that they’re growing up eating much more authentic Korean food than I ever did. Mom’s bulgogi, though, is more of an American-Korean hybrid, much sweeter than traditional bulgogi, and she serves it on a bed of white rice. Mom has us over once a month and this is what she always makes. It’s my kids’ very favorite food in the world, so I knew I had to include it in this book. Getting the recipe on paper was a bit of a challenge. My mom had no idea what the measurements were or how to describe what she does, because, as she said, she just does it. (Writing this book made me realize just how alike we are in this way.) But eventually, we figured it out, and I’m so glad we did because now I’ve captured the blueprint to what will always be a beloved meal for my kids. We’ve never had Mom’s bulgogi with anything other than her cucumber kimchi salad, which has a clean, fresh flavor that perfectly complements the sweet barbecued beef.

Joanna Gaines’s Asparagus & Fontina Quiche

Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can’t find it, you can replace it with provolone, or use all Gruyère here. Sometimes I shave the asparagus into thin strips, though simply chopping it works great when I’m more pressed for time. This quiche is beautiful either way.

Moroccan Lamb Meatballs With Couscous

Looking for a fresh take on familiar flavors? Look no further than these lamb meatballs, which are seasoned with coriander, cumin, and mint. After browning them in a skillet to get a crispy crust, you’ll braise them in canned tomatoes. Those tomatoes sop up all the delicious drippings from the meatballs and get infused with the spices from the meatballs. Paired with a feta-and pistachio-studded couscous pilaf, this dinner is pretty enough to serve for guests, that is, if you’re willing to share.

Coconut Pound Cake

This is a classic pound cake with coconut flavor—simple to make and even easier to love. Top with a simple powdered sugar glaze and more coconut for an impressive presentation, or slice and serve with macerated fruit. If you have leftovers, cut them into cubes and use in a trifle. Traditionally, pound cakes are made with a pound each of butter, sugar, flour, and eggs. So how does the cake rise without a leavener like baking soda or baking powder? Creaming the butter and sugar for 8 full minutes whips air into the batter, which causes the cake to rise in the oven. You’ll know the mixture’s ready when it’s very pale and fluffy.

Mixed Berry Biscuit Cobbler

This is the dessert you’ll be making all summer, and here’s why: it takes 15 minutes to prepare, and you only need five ingredients. Plus, it’s adaptable: we like a mixture of blueberries, blackberries, and raspberries, but just one of the three is equally delicious. As if warm, juicy berries weren’t convincing enough on their own, we mixed up the easiest biscuit dough that bakes right on top. And here’s the best part: beat extra heavy cream into whipped cream and serve alongside the cobbler. If you don’t mind an extra ingredient, vanilla ice cream would be right at home here, too.

Honey Whole Wheat-Strawberry Clafoutis

Made with whole-wheat flour and sweetened with honey, this lightened up clafoutis could be served for breakfast or dessert. A nice crust forms on the outside, while the inside is deliciously custardy—and the whole wheat flour adds a mild nuttiness. We love it as part of a brunch spread, complete with coffee and mimosas. Broiling the strawberries at the beginning brings out their flavor and natural sweetness. If you’re working with especially juicy strawberries, drain off some of the liquid before adding the batter. Serve immediately (as the center will sink as it cools), with a generous drizzle of honey on top.