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foodandthestory

Golden potatoes, sizzling sausage, and weekend morning vibes — this Skillet Potato Hash from Magnolia Table, Vol. 2 is everything brunch should be. 🥔✨
The GoodCook PRO Veggie Dicer from Walmart made prepping the potatoes and onions quick, clean, and even — perfect for a crisp, golden finish in the skillet. A total brunch essential if you love cooking but don’t always want to do all the chopping.

#LTKFindsUnder50 #LTKHome

Golden potatoes, sizzling sausage, and weekend morning vibes — this Skillet Potato Hash from Magnolia Table, Vol. 2 is everything brunch should be. 🥔✨ The GoodCook PRO Veggie Dicer from Walmart made prepping the potatoes and onions quick, clean, and even — perfect for a crisp, golden finish in the skillet. A total brunch essential if you love cooking but don’t always want to do all the chopping. LTKFindsUnder50 LTKHome

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Magnolia Table, Volume 2 | Magnolia | Magnolia

Lately I’ve been thinking about how often happiness shows up in the kitchen. Not the big kind we chase, but the quieter version. The kind that appears somewhere between measuring flour and checking the oven for the third time.

Reading Will This Make You Happy by Tanya Bush felt a little like recognizing that feeling on the page. Part memoir, part cookbook, it follows a year of baking through that familiar season of life when you’re a little uncertain about where you’re headed next.

What stayed with me most was the honesty. Underbaked cakes. Flour in her hair. The quiet satisfaction of finishing something even when it isn’t perfect. Anyone who has spent time in a kitchen knows that feeling.

And it made me wonder if sometimes we aren’t just baking for dessert. Sometimes we’re baking our way through a moment.

It’s the kind of book that makes you want to tie on an apron and see what happens.

Thank you to NetGalley and Tantor Media for the advance listening copy and to NetGalley and Chronicle Books for the advance digital copy.

Full review this Saturday on Substack @foodandthestory

🫶🏻Jeanie Jo

#netgalley #willthismakeyouhappy #bookrecs #foodwriter #foodie

#LTKfoodie

This week started with bacon jam and ended with tuna noodle casserole. In between? A pivot from slow cooker to oven, leftovers that surprised me, and a salad that crunches on purpose.

At the Table Vol. 2 is up on Substack, link in bio @foodandthestory

Some weeks don’t follow the plan. They feed you anyway.

Gracefully yours,
🫶🏻 Jeanie Jo

#simonelement #substack #atthetable #jeaniejoandjoannaproject #magnoliatablecookbook

#LTKfoodie

I didn’t want the cauliflower soup on Monday. It looked beige. Responsible. Like it drank green juice and woke up early.

So I made it Tuesday.

I roasted it until the edges browned and sweetened, blended it with buttered onions, tarragon, and thyme… then topped it with toasted pine nuts and prosciutto like it was headed somewhere fabulous.

Suddenly it wasn’t virtuous. It was dramatic.

The Jeanie Jo & Joanna Project takes on Magnolia Table, Vol. 1. Lesson: never underestimate a vegetable with good accessories.

Gracefully yours,
🫶🏻Jeanie Jo

#joannagaines #magnoliatablecookbook #jeaniejoandjoannaproject #foodwriter #recipereview

#LTKfoodie

Sunday supper: beef tips over saffron rice.
Slow simmered. Golden. Slightly dramatic in the best way.

The Jeanie Jo & Joanna project, proving once again that comfort food is the real love story.

🫶🏻 Jeanie Jo

#thejeaniejoandjoannaproject #magnoliatablecookbook #joannagaines

#LTKfoodie

At the Table Vol. 1
Can a Week Begin with Quiche?

The week started with Mushroom, Spinach & Swiss Cheese Quiche from Magnolia Table and moved through brisket kolaches, curry chicken salad, one-pot vodka sauce from @chocolateforbasil We Fancy, my Sheet-Pan Teriyaki Chicken, and pancakes from @tastinghistorywithmaxmiller Tasting History.

Inside: cookbook reviews, real weeknight dinners, a kitchen tip, and what’s next on the menu.

If you love cookbooks and the stories behind everyday meals, come sit at the table.

Gracefully yours,
🫶🏻 Jeanie Jo

#jeaniejoandjoannaproject #atthetable #foodwriter #netgalley #simonelement

#LTKfoodie

I thought I was just making bread. Flour. Water. A jar on top of the fridge.

But after sixteen days of feeding, adjusting, and waiting through dormancy, I started to wonder if sourdough was really about something else entirely.

This week’s Food and the Story explores fermentation, ancient bread traditions, and the quiet work of rising.

Rise & Wait is live on Substack. Link in bio @foodandthestory

#foodhistory #sourdough #foodwriter #substack #foodhistorian

#LTKfoodie

After a busy day of writing, I couldn’t help but wonder… Why do leftovers sometimes feel more dependable than dinner plans?

Sunday’s Mushroom, Spinach & Swiss Quiche, from Magnolia Table, Volume 1, waited patiently in the refrigerator. Buttery crust. Earthy mushrooms softened with onion. Spinach folded into cream and eggs. Nutty Swiss melted into a golden, lightly set center. It was simple at brunch. It was perfect tonight.

Maybe it’s the way the flavors settle into each other. Or maybe it’s just the comfort of knowing something good is already made.

And just like that… leftovers became the best part of the day.

Gracefully yours,
Jeanie Jo

#jeaniejoandjoannaproject #magnoliatablecookbook #joannagaines #breakfastfordinner #recipereview

#LTKfoodie

And just like that… I followed the story.

What began as sharing recipes and snapshots of our table slowly became something more. Somewhere between butter softening on the counter and lesson plans from years ago, I started asking different questions.

Where did this dish begin?
Who carried it here?
What history is sitting quietly on our plates?

I realized I wasn’t just cooking. I was tracing lineage.

Meal & Grace isn’t going anywhere. The archives will stay right where they are, like a well-loved cookbook on the shelf. But I’m stepping into a new chapter called Food and the Story.

Still personal narratives.
Still my own recipes.
Still our table.

Just with a clearer lens and a deeper look at the history simmering behind it all.

If you’ve ever believed food says more than we give it credit for, I hope you’ll follow me there.

The table is set. 🍽️ Link in bio @foodandthestory

🫶🏻 Jeanie Jo

#food #history #foodhistorian #foodwriter #substack

#LTKfoodie

Some stories don’t live in books; they live in dough, in potatoes, in hands that remember. Swipe left for more …

This Food & the Story, I’m sharing Roots of Resilience. A piece about pierogies, migration, and the women who carried culture forward through everyday cooking.

Adapted from my master’s thesis. It begins with my grandmother. It ends at the table.

Full story and recipe on Substack!

#pierogi #potato #foodhistory #mastersthesis #foodwriter

#LTKfoodie

I couldn’t help but wonder when mac & cheese became more than just dinner.

Today, The Epic History of Macaroni and Cheese is out and I had the pleasure of reading and reviewing it early. The book traces this dish across centuries and kitchens, honoring the people who adapted, stretched, and fed others anyway.

I shared my full review and my mac & cheese recipe on Substack, for anyone who wants to read a little history and make a pot of comfort of their own.

#foodwriter #netgalley #bookreview #theepichistoryofmacaroniandcheese #foodhistory

#LTKfoodie

Breaking the Rules by @chef.joe.sasto open on my counter rather my nightstand. I made the Turkey Bolognese and let dinner be simple, flexible, and deeply comforting.

Thank you to @_simonelement #elementalreaders for the free copy of this cookbook for review.

Full thoughts and the recipe story are up on Substack, link in bio @mealngrace

#breakingtherules #CookbookReview
#foodwriter

#LTKfoodie

Winter always pulls me back to soup.

There’s something grounding about it. Lighting a candle. Turning on music. Getting every ingredient out before the first burner clicks on. Letting the chopping slow your thoughts and the pot carry the weight once everything’s in.

This is Spinach Tortellini Soup from Magnolia Table, part of my Jeanie Jo & Joanna Project, where I’m cooking my way through Volumes 1, 2, and 3 one recipe at a time.

Even on long, busy days, soup feels like a quiet decision to care. It asks for a little time, a little attention, and then gives it back in warmth. Worth it. Every time.

What’s the soup you always come back to in winter?

Gracefully yours,
🫶🏻 Jeanie Jo

#jeaniejoandjoannaproject #wintercooking #homecook #magnoliatable #soup

#LTKvlog #LTKfoodie #LTKstorytime

This year, I’m learning not to wait for the right feeling.

Some days I’m energized. Some days I’m discouraged. Some days I’m just showing up because dinner still needs to happen. And somehow, that feels like the truest version of doing the thing anyway.

The kitchen has been my steady place lately. A room that doesn’t ask how I’m doing before it lets me in. I turn on the lights, pull out a cutting board, and start with whatever is closest. Cooking when I feel good. Cooking when I don’t. Letting the day settle into something edible.

I used to believe momentum came from motivation. Now I think it comes from habit. From returning to the same space again and again and trusting that something grounding waits there. Not perfection. Just presence.

This room has held sick days, catch-up days, quiet meals, and ordinary dinners that mattered more than I expected. One recipe at a time. One small step forward. No grand plan required.

And the twinkly lights? They stay on year-round for the reminder that warmth can be chosen. That even on the most ordinary days, it helps to keep a little light on.

Gracefully yours,
🫶🏻 Jeanie Jo

#dothething #kitchenstories #foodwriter #momlife #slowliving

#LTKfoodie #LTKHome

Cooking can be a kind of travel, even when you never leave your kitchen. 🌍🍴

Passport to Flavor by Abby Cheshire @abbyinthegalley feels like an invitation into a small galley kitchen with a big sense of adventure. A complete days menu from places around the world, practical tips for cooking in small spaces, and recipes that remind you that extraordinary meals really can be made anywhere. As someone who cooks in a small kitchen, I felt very seen.

Thank you to @netgalley and @harpercelebratebooks for the advance copy. My full review is up on Substack if you’d like to read more, link in bio @mealngrace

Where would you cook from first if dinner could take you anywhere?

#PassporttoFlavor #NetGalley #foodblogger #cookbookreview #harpercelebratebooks

#LTKfoodie

January always asks me to move more gently. After the rush of December, the noise falls away and what’s left is the kitchen, the table, and the small decisions about what to make next. I’ve been sick these last few days with the bug that’s been going around, so this feels like the right moment to catch up on January and what we’ve actually been eating.

The first weekend of the year began the way it always has for me. A nod to New Year traditions and the hope of luck, health, and enough good things to carry us forward. Fried Chicken with Sticky Poppy Seed Jam from Magnolia Table Volume 1, Overnight Black Eyed Peas from Magnolia Table Volume 2, and Dutch Oven Cabbage & Bacon from Magnolia Table Volume 1 all found their way to our table. It felt grounding to start the year with meals that carry meaning, even as the calendar insists everything is new.
As the days unfolded, meals showed up more quietly. Bacon Cheddar Cups from Magnolia Table Volume 2 for easy mornings. Baked Egg Bread Pudding with Spinach, Boursin & Bacon from Magnolia Table Volume 1 that felt like brunch dressed as dinner.
There were brighter moments too. Kick Start Juice from Magnolia Table Volume 3 when I wanted to feel refreshed. Apple Fritters from Magnolia Table Volume 3, eaten warm and mostly standing, because some foods are best enjoyed before you overthink them. And Romaine Salad with Skillet Croutons from Magnolia Table Volume 1.

I’m cooking my way through Magnolia Table Volumes 1, 2, and 3 and calling it the Jeanie Jo & Joanna Project. January hasn’t been about big goals or reinvention. It’s been about nourishment and starting the year with food that holds tradition, memory, and just enough hope. Sometimes that feels like the truest kind of beginning.

Gracefully yours,
Jeanie Jo

#jeaniejoandjoannaproject #magnoliatable #cookbookchallenge #joannagaines #foodblogger

#LTKfoodie

Sing me Soft Kitty …

Under the weather and craving comfort, so I made an at-home version of the Starbucks Medicine Ball. No drive-thru. Just the kettle and a little quiet time in the kitchen.

To make, you will need:
lemonade mix
mint tea bag
peach tea bag
honey
fresh mint leaves
lemon slices
hot water

What you will need to do:
In a large mug I added 2 tsp lemonade mix, a mint and peach tea bag, 2 tsp honey, a handful of mint leaves, a couple lemon slices, and topped it with hot water. Stir and sip slowly.

Save this for the next time you need someone to sing Soft Kitty to you.

Gracefully yours,
🫶🏻 Jeanie Jo

#sickday #cozydrinks #copycatrecipe #kitchenstories #foodwriter

#LTKSeasonal #LTKselfcare #LTKfoodie

Sunday dinner, just before we sat down.

Pot Roast from Magnolia Table Volume 2, cooked low and slow and falling apart the way you hope it will. Truffle Butter Rolls from Magnolia Table Volume 3, still warm, rich and buttery with that earthy truffle flavor that shows up just enough to feel special without taking over. Candles lit, the kitchen softer, slower, like it was telling us to sit down already. And a Coconut Cream Cake from Magnolia Table Volume 3 sitting off to the side, quietly waiting its turn.

Dinner was good. Filling. Familiar. But the cake is what stuck with me. It was nice the first night. Soft, creamy, sweet in a gentle way. And then the next day it surprised me. Chilled from the fridge, the layers settled, the coconut flavor deeper. One bite and I was right back in childhood, eating those frozen coconut layer cakes from the store.

I’m cooking my way through Magnolia Table Volumes 1, 2, and 3 and calling it the Jeanie Jo & Joanna Project. Pot roast, rolls, and cake were recipes 219-221 of 457.

Gracefully yours,
🫶🏻 Jeanie Jo

#sundaydinner #homecooked #foodwriter #kitchenstories #magnoliatable

#LTKfoodie #LTKHome

I’ll be honest. Matcha was still pretty new to me when I started this.

When FKRO sent me their matcha, I wanted to work with it in a way that felt natural to my kitchen. Something thoughtful. Something familiar. A classic tea cake that let the matcha shine without overpowering the moment.

I gently infused FKRO’s matcha into warm milk, folded it into a butter-rich pound cake, and finished it with a simple matcha glaze and fresh lemon zest. The result was smooth, balanced, and vibrant. A clean, refined matcha flavor that surprised all of us in the best way.

The full recipe will be shared soon on Substack. You can subscribe for free so you don’t miss it.

@fkro.co #matcha #foodwriter
#fkromatcha #matchacake

Gracefully yours,
🫶🏻 Jeanie Jo

Thank you so much @fkro.co for sending me the Tea Master’s Matcha Blend. I really enjoyed working with it.

#LTKfoodie #LTKstorytime #LTKHome

Today moved a little slower. Errands, a chocolate croissant, and Wicked as the only plan, watched start to finish without distractions.
Magnolia Table Oatmeal Cream Pies — Volume Two, made as part of the Jeanie Jo & Joanna Project. Ending the day in the kitchen felt like exactly the right place to land.

What helps you slow all the way down when you need it?

Gracefully yours,
🫶🏻 Jeanie Jo

#kitchenstory
#homebaking
#foodwriterlife
#slowliving
#everydaycooking

#LTKvlog #LTKfoodie

January cooking leans on the pantry, and that feels right.

Cans, jars, dried things waiting their turn. Meals built, not planned. One can of beans, one onion, one good idea.

Kitchen tip: Warm canned beans gently with olive oil and garlic. They stop being an ingredient and become the meal.

Winter asks us to trust what we already have.

#LTKfoodie

If you’ve ever wondered what really happens in someone’s kitchen after the holidays, this is it.

Today was about easing back in. Brie and prosciutto bruschetta on French bread, recipe 217 in my Jeanie Jo & Joanna Project and the kind of brunch that reminds you why simple food still matters. Dinner stayed slow and comforting with raspberry chipotle meatballs and white cheddar mac and cheese simmering their way through the evening.

This is how I cook. Real days. Real meals. Recipes I’m testing, tweaking, and living with. If you like seeing how food actually fits into everyday life, you’re in the right place.

The recipes for the meatballs and mac and cheese are linked in my bio and will be shared in tonight’s stories.

Gracefully yours,
🫶🏻 Jeanie Jo

#kitchenstory
#homecooking
#comfortfood
#foodwriter
#everydaymeals

#LTKdayinmylife #LTKfoodie #LTKvlog

Thank you to LTK for the lovely package. Grateful for this partnership and the community around it.

Gracefully yours,
🫶🏻 Jeanie Jo

#LTKU

249 recipes to go.

A pause, a look back, and a steady look ahead in The Jeanie Jo and Joanna Project. Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3.

I wrote a full reflection and shared updated recipe notes (135-208) in the newest Meal & Grace newsletter on Substack.

Read the piece through the link in my bio @mealngrace

Gracefully yours,
🫶🏻 Jeanie Jo

#magnoliatable #joannagaines #cookbookchallenge #foodwriter #jeaniejoandjoannaproject

#LTKHome

Pierogies for Christmas Eve. Fried onions, potatoes mashed with sour cream, Gruyere, and chives. A familiar meal with a small twist, made the same way my family has made Christmas dinner for years.

Christmas Eve service, then home for presents. The house quieter than usual, the kind of quiet that settles in once the season finally exhales.

I’m taking the twelve days of Christmas to be home and present. I’ll see you again in the new year.

Happy holidays to you and yours.

Gracefully yours,
🫶🏻 Jeanie Jo

#kitchenstories#holidaytable#familytraditions slowliving#foodwriter

#LTKHoliday #LTKfoodie #LTKdayinmylife

Yesterday was Christmas shopping and a full day out, but what stayed with me came later. Back home in the kitchen. Baking with Lily. Silo cookies and Jo’s peanut butter balls from Magnolia Table, Volume Two. Flour on the counter, the oven on, and the house finally quiet.

Some days don’t need to be big to be meaningful. They just need a place to land.

Gracefully yours,
🫶🏻 Jeanie Jo

#foodwriter #kitchendiaries #homebaking
#holidaykitchen #slowliving

#LTKdayinmylife #LTKmomlife #LTKfoodie

I couldn’t help but wonder… what if progress sometimes shows up quietly, the way fruit softens over time, not all at once, but steadily?

Today’s flavor is rhubarb and strawberry. Tart and sweet, familiar and bright. The kind of spread that feels right on warm toast or spooned over yogurt, reminding you that balance matters.

This jar is part of Spreading Jam and Awareness. Each day, I open a Bonne Maman Advent jar, share a trafficking statistic, and wear a dress to support Dressember and the work of International Justice Mission.

Today’s truth:
In one South Asian city, trafficking of minors has decreased by seventy-six percent through joint efforts between International Justice Mission and local government.

Change happens when systems show up, stay engaged, and protect what matters most.

Small acts. Big hope. Donate.
Link in my bio @mealngrace

#Dressember #DressemberDay2025 #SpreadingJamAndAwareness #DressUpDoGood #adventcalendar

#LTKootd #LTKfoodie #LTKHoliday

The Foodhism December Winter Issue is officially out. You can find the link in @foodhism’s bio.

I’m on page 9, sharing one of my favorite winter desserts: Clementine Bundt Cake with Cranberry Sauce

It’s bright, simple, and meant to be served with powdered sugar and a spoonful of chilled cranberry sauce on the side. The kind of cake that feels cozy without trying too hard, perfect for the quieter moments of the season.

I’m so grateful to be part of this beautiful winter issue. If you flip through, let me know what catches your eye.

What’s your go-to winter dessert?

Gracefully yours,
🫶🏻 Jeanie Jo

#Foodhism #WinterBaking #BundtCake #SeasonalDesserts #foodstories

#LTKHoliday #LTKfoodie #LTKSeasonal

Yesterday would have been my dad’s birthday and this year it landed heavier than expected. Losing my mom earlier this year seems to have shifted how the grief shows up. Quieter. Deeper. Less dramatic and more lingering.

So I did what felt possible. I slept. I got a video up for my P.F. Chang’s collaboration and would love if you gave it a little love. I read. I accidentally fell into a chocolate cake debate on Threads. I took a bubble bath. I let myself remember the way we marked my dad’s birthdays growing up, often more enthusiastically than he preferred. A VCR one year. His favorite movie wrapped separately. A shirt on his birthday and pants at Christmas because the dates were so close together. Practical. Thoughtful. Very him.

Dinner stayed simple. A brick panini cooked right in the cast iron, crisp and comforting in a way I needed.

Today feels forward-facing. The day before our Christmas. Chad works on Christmas Day, so tomorrow will be pierogies, dinner, Christmas Eve service, and presents. Which means today holds cookies and chocolate candy, a church cookie potluck, a little last-minute shopping, and planning the big day.

Some days are for remembering. Some are for preparing.
Both deserve a place at the table.

Gracefully yours,
🫶🏻 Jeanie Jo

#LTKdayinmylife #LTKfoodie #LTKHoliday

I couldn’t help but notice how food keeps marking time for us lately.

Yesterday started simply with bagels and coffee before church. The kind of morning that feels steady before the day takes off. Dessert at the mall somehow became part of Christmas shopping, which felt exactly right. Shopping wrapped up, almost everything crossed off the list, and yes, I waited too long for matching Christmas pajamas. Next year. Always next year.

Dinner was an experience. Brazilian sides, garlic mashed potatoes, and endless cuts of meat carved tableside. I tried lamb for the first time and honestly, I am not sure about it now.

Today slowed down. Lighter food, quieter moments, and time to play with our food in the best way. Gingerbread houses; sticky fingers, & laughter will matter more than how straight the walls will be.

Some days are indulgent. Some are gentle. Some are both. And all of them seem to find their way back to the table.

What did your weekend taste like?

Gracefully yours,
🫶🏻 Jeanie Jo

#foodwriterlife
#todaystable
#kitchendiaries
#holidayeats
#slowfoodstories

#LTKdayinmylife #LTKfoodie #LTKHoliday

I couldn’t help but wonder… what if real change often begins long before we ever see the results?

Today’s flavor is strawberry passion fruit, bright and lively with a little tropical warmth. Sweet, tangy, and cheerful, it’s the kind of spread that feels right on toast, folded into yogurt, or spooned onto something simple.

This evening’s jar is part of Spreading Jam and Awareness. Each day, I open a Bonne Maman Advent jar, share a trafficking statistic, and wear a dress to support Dressember and the work of International Justice Mission.

Today’s truth:
43,590 local officials and community members have been trained to better protect their communities and care for survivors. Training matters. When people are equipped with knowledge, compassion, and tools, prevention becomes possible and survivors are met with dignity and care.

If you would like to join me or donate, the link to my Dressember page is in my bio @mealngrace

#Dressember #Dressember2025 #SpreadingJamAndAwareness #DressUpDoGood #MealAndGrace

#LTKootd #LTKfoodie #LTKHoliday

Before holiday shopping, I start with dessert.

The butter cake at @pfchangs is served warm with a soft, tender center and a rich flavor that feels indulgent without being heavy. Balanced, comforting, and absolutely worth ordering before a long day of errands.

Dessert first. Shopping later.

#holidaymenu #pfchangs #holidays

#LTKSeasonal #LTKHoliday #LTKfoodie

I couldn’t help but notice how Sundays like this feel equal parts ordinary and indulgent.

Bagels and coffee before church. Butter cake at P.F. Chang’s while Christmas shopping, because traditions come in all forms and some involve forks. And tonight, dinner for two. The kind where you sit back, say yes to everything, and let the evening unfold slowly.

Fire-roasted cuts, carved tableside. Simply seasoned, cooked over open flame, and served without rush. A meal built on tradition, skill, and the joy of lingering a little longer than planned.

Some days are about planning.
Some are about savoring.

What’s on your menu today?

Gracefully yours,
🫶🏻 Jeanie Jo

#foodblogger
#lifeandfood
#sundayvibes
#whatimcooking
#foodstories

#LTKfoodie #LTKdayinmylife

Kitchen glow-up, but make it cozy.
Soft light strands tucked along the ceiling, simple wreaths on the cabinets, and a leafy garland that makes the whole kitchen feel warm before the oven even turns on. This is one of those small decor moments that changes how the room feels, especially in the evenings when dinner is simmering and the day finally slows down.

The lights, wreaths, and garland are easy to layer, renter-friendly, and simple to take down. Cozy does not have to mean complicated.

#LTKfoodie #LTKFindsUnder50 #LTKHome