Magnolia Table with Joanna Gaines

If there's one rule about visiting Texas, it's that you can't leave without trying some good ol' fashioned barbecue, with all the sides. In this premiere episode of the newest season of Magnolia Table with Joanna Gaines, Texas native (and former The Office costar!) Angela Kinsey joins Jo in the kitchen. Angela has roots in Archer City, where Chip is from originally, and attended college at Baylor University in Waco. Her and Jo bond while working through a lineup of classic recipes, each with a Texas twist.

From Dr Pepper BBQ Pulled Pork Sandwiches to Loaded Baked Potatoes and skillet-sized Peach Cobbler, Angela and Jo share the basics of a menu filled with tried-and-true favorites from their home state.

There's something special about a seafood spread in the summertime. It can feel casual, yet elevated, and just right for the season at hand. In this episode, Jo shares her go-to recipe for Lobster Rolls, inspired by her honeymoon with Chip on the East Coast, along with other dishes that are rich in both flavor and experience.

On the side, Jo pairs classic Hush Puppies and a delicious Wedge Salad drizzled with Blue Cheese Dressing, one of Chip's all-time favorites. To end on a sweet note, she makes Cherries Jubilee, a classic combination of cherries, sugar, orange juice, and rum. It's flambéed, then served over creamy vanilla bean ice cream.

Familiar dishes can bring a sense of ease to the kitchen, creating an opportunity for connection any day of the week. In this episode, Jo celebrates two of her favorite things—food and design. She shares her all-time favorite recipes tied to some of her treasured memories while simplifying the art of hosting, step by step.

First up, dessert! She starts by whipping up Peanut Butter Pie with Chocolate Crust, a delicious combination of chocolate cookie crumbles and creamy peanut butter filling. Next, Jo makes a Gruyère Potato Casserole to side one of her go-to main dishes, Chicken Cordon Bleu. Last but not least, she shares her tried-and-true salad recipe, peppery arugula topped with pickled tart cherries and Gorgonzola cheese.

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.