For Mother's Day, recipes from super mom Joanna Gaines

“Magnolia Table: A Collection of Recipes for Gathering”
Joanna Gaines

Joanna Gaines is a multimedia force to be reckoned with. Gaines and husband Chip are cofounders of Magnolia, the  home/lifestyle brand from Waco, Texas. They have remodeled numerous homes on their HGTV show, Fixer Upper; written a New York Times best seller; launched a magazine. The couple recently opened a restaurant. They’re raising four children, with another on the way.

I’m exhausted just thinking about it.

Though we may only dream of her success, we now all have a chance to channel a piece of our own inner Joanna Gaines. A piece of pie, that is: lemon, dulce de leche apple, spiced pecan, brownie, or a chicken pot pie. Gaines’ newest project is a cookbook, Magnolia Table: A Collection of Recipes for Gathering, and it’s full of her family favorites, including recipes from their newly opened eatery.

The 135 recipes in Magnolia Table cover everything from breakfast, lunch, and dinner classics to small plates and snacks, often using fresh, seasonal ingredients.  These are doable and delicious recipes to share with your family.  Some  even suggest real-life guilt-free shortcuts, like using canned beans or a prepared flatbread crust.

With Mother’s Day nearing, what better way to celebrate Mom than preparing a spectacular brunch with recipes written by a spectacular mom? There are biscuits and quiches, grits and scones, quick breads and pancakes to choose from, but I plan to include the savory baked egg bread pudding and the peach caprese salad for brunch with my mother. The bread pudding, made with eggs, French bread, spinach, bacon, and Boursin cheese, can be put together the night before and then baked in the morning.  The peach caprese salad is a delightful twist on the classic tomato and mozzarella salad, substituting peaches for the tomatoes and using white balsamic vinegar in the dressing, making it a perfect foil for the richness of the bread pudding.

Joanna Gaines comes across as so likable, approachable, and real on TV, and her charm and grace translate effortlessly to every page of Magnolia Table.

Peach Caprese

4 serving(s)

Peach Caprese from "Magnolia Table: A Collection of Recipes for Gathering" Joanna Gaines.


1/2 cup white balsamic vinegar

1/4 cup extra virgin olive oil

2 white peaches, chilled

2 yellow peaches, chilled

Two 4-ounce fresh mozzarella balls, preferably water-packed

10 fresh basil leaves, torn

1 teaspoon flaky salt

1 teaspoon freshly ground black pepper


1. In an eight-ounce screw-top jar, combine the vinegar and oil. Screw on the lid and shake well. Refrigerate until well chilled. The cressing can be made ahead and stored in the jar in the refrigerator for up to 1 week.

2. Remove the pits fromt he peaches and cut them into 1/2-inch-thick slices or wedges. Drain the mozzarella if necessary and pat it dry. Use a sharp knife to cut it into 1/4-inch-thick slices.

3. On a serving platter, decoratively arrange slices of the white peaches, yellow peaches, and mozzarella. Scattor the basil leaves on top, drizzle over the dressing, and sprinkle the flaky salt and pepper on top. Serve at once.

From "Magnolia Table" by Joanna Gaines (William Morrow, 2017)

Per serving: 335 calories, 18 grams protein, 17 grams carbohydrates, 14 grams sugar, 23 grams fat, 30 milligrams cholesterol, 923 milligrams sodium, 3 grams dietary fiber.