Magnolia Table with Joanna Gaines

In this episode, health and wellness expert Emma Lovewell joins Jo in the kitchen. Both Jo and Emma have family ties to Asia, so this lineup of recipes was inspired by familiar meals that remind them of their roots.

They team up to make one of Jo's favorite dishes, Japchae, paired with a simple Egg Drop Soup and Yaki Gyoza (Japanese for pan-fried dumplings) served with a side of savory dipping sauce. Almond Butter Cake is for dessert, with flavor nodding to nostalgic almond cookies that Jo loved when growing up. Light in taste, this cake blends vanilla-almond flavor with a dense, honey-butter glaze that's coated in almonds for satisfying crunch.

Mexican food is always a top choice in the Gaines household. During this episode of Magnolia Table with Joanna Gaines, Jo carries on the tradition of sharing family-favorite Mexican dishes almost every season of the show. She starts off with something sweet, baking one of her and Crew's favorite desserts, warm Churro Cookies. (Fun fact: You can try these at Silos Baking Co. this summer!).

For the main, Jo shares her recipe for creamy Spinach Enchiladas—a delicious way to incorporate a medley of fresh, nutrient-dense veggies into a meal. Next up, she makes homemade Queso Blanco and Fresh Tomato Salsa sided with crunchy tortilla chips. She plates this delicious meal alongside Mexican Rice, a staple recipe from Magnolia Table Cookbook, Volume 1, and Charro Beans.

Cheese, pasta, and bread—three words that mark this episode's menu. Jo shares a well-rounded lineup of Italian eats, starting off with Pink Baked Ziti, a favorite of the Gaines girls. On the side, she pairs homemade garlic-parmesan butter with French Bread from Magnolia Table, Volume 3 to bake Roasted Garlic Parmesan Toast. She also shares her Antipasto Salad, a bed of arugula tossed with salami, Parmesan, cherry tomatoes, and a sun-dried tomato vinaigrette to add some fresh color.

For a twist on the classic Italian dessert, Jo deconstructs cannoli into pillowy chips dusted with powdered sugar (for good measure) and served alongside whipped ricotta-mascarpone dip laden with vanilla bean.