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Joanna Gaines constantly curates new menus for her Waco-based restaurant, Magnolia Table (her latest just dropped). She has also authored four New York Times bestselling cookbooks with original recipes. But that doesn’t mean mealtime is any easier with five kids at home.
“I have five kids with five very different palates. They all have their specifications,” she tells Delish. “One of my kids just only wants pasta. Nonstop pasta. My 16-year-old boy only wants meat and potatoes and bread.”
However, her brood aligns when it comes to one meal in particular: “The thing that they can all agree on is anything for breakfast,” she says. “We do fresh huevos rancheros. We’ll make the corn tortillas. I’ll make the ranchera sauce. Everyone will get up for it, which is hard on a Saturday because when you have teenagers, you don’t know who’s waking up when. But, they start smelling that sauce, they know.”
“The other thing that will get them all to the table quickly is my crunchy French toast recipe,” she adds. “No one is complaining about those two.”
As for the rest of the of week (and meals), Gaines uses Sunday to plan out the menu. “I will tell all the kids, ‘Okay, what do you want?’ It’s kind of a free-for-all,” she admits, [but] “I normally work out where each of them will get a say.”
She even manages to get a few of the kids to help in the kitchen. Her oldest daughter, 18-year-old Ella Rose, “loves making Syrian donuts,” according to Joanna. “We’ll do more of these traditional recipes that have a story. She loves those. We’ll do that together,” she adds.
But if there’s one kid following in her culinary footsteps, it’s her youngest: six-year-old Crew. “I can always wrangle him up anytime. He’s always by my side, so he’s really my sidekick in the kitchen, and he’s truly interested in how things work,” Gaines says. “He wants to touch it, he wants to do it, he wants to stir it. So I have a little cooking buddy with Crew.”
“If anyone’s gonna be a chef in the Gaines family, I put my money on Crew,” she adds.
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