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Now We're Cooking—
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The Story
"In Now We’re Cooking, Matt Broussard—known to millions as @ACookNamedMatt proves that great food isn’t complicated.
Matt’s superpower is making things easy, not just making them look easy. Drawing inspiration from the Texas border to Asia and back again he gives home cooks of all levels weeknight-friendly recipes with punch that can be made efficiently:
Raised on the Texas-Mexico border, Matt mastered the basics at home before breaking out in Seattle’s electric dining scene. Now, he shows home cooks how to make big flavor dishes, giving them confidence and the best ways to do things that he’s learned in kitchens from his grandma’s house and top restaurants alike. Anyone can do this, and Matt makes you want to learn."
Matt’s superpower is making things easy, not just making them look easy. Drawing inspiration from the Texas border to Asia and back again he gives home cooks of all levels weeknight-friendly recipes with punch that can be made efficiently:
- Warm Lacinato Kale Caesar with Crispy Chickpeas
- Spicy Cold Korean Noodles
- The Creamiest, Cheesiest Mac and Cheese
- Grilled Korean Short Ribs
- OG Beef Birria
- Cold Corn Soup
- Butter-Basted Steak
- Charred Broccolini with Cotija Dressing
- Crispy Salmon with Toasted Miso Corn
- Spatchcocked Roast Chicken with Hasselback Potatoes
- Pan-Roasted Brussels Sprouts with Pancetta and Pear
- Farro Risotto with Roasted Mushrooms and Squash
- Tender Biscuits with Honey Butter
- Chai Flan
Raised on the Texas-Mexico border, Matt mastered the basics at home before breaking out in Seattle’s electric dining scene. Now, he shows home cooks how to make big flavor dishes, giving them confidence and the best ways to do things that he’s learned in kitchens from his grandma’s house and top restaurants alike. Anyone can do this, and Matt makes you want to learn."
Description
"In Now We’re Cooking, Matt Broussard—known to millions as @ACookNamedMatt proves that great food isn’t complicated.
Matt’s superpower is making things easy, not just making them look easy. Drawing inspiration from the Texas border to Asia and back again he gives home cooks of all levels weeknight-friendly recipes with punch that can be made efficiently:
Raised on the Texas-Mexico border, Matt mastered the basics at home before breaking out in Seattle’s electric dining scene. Now, he shows home cooks how to make big flavor dishes, giving them confidence and the best ways to do things that he’s learned in kitchens from his grandma’s house and top restaurants alike. Anyone can do this, and Matt makes you want to learn."
Matt’s superpower is making things easy, not just making them look easy. Drawing inspiration from the Texas border to Asia and back again he gives home cooks of all levels weeknight-friendly recipes with punch that can be made efficiently:
- Warm Lacinato Kale Caesar with Crispy Chickpeas
- Spicy Cold Korean Noodles
- The Creamiest, Cheesiest Mac and Cheese
- Grilled Korean Short Ribs
- OG Beef Birria
- Cold Corn Soup
- Butter-Basted Steak
- Charred Broccolini with Cotija Dressing
- Crispy Salmon with Toasted Miso Corn
- Spatchcocked Roast Chicken with Hasselback Potatoes
- Pan-Roasted Brussels Sprouts with Pancetta and Pear
- Farro Risotto with Roasted Mushrooms and Squash
- Tender Biscuits with Honey Butter
- Chai Flan
Raised on the Texas-Mexico border, Matt mastered the basics at home before breaking out in Seattle’s electric dining scene. Now, he shows home cooks how to make big flavor dishes, giving them confidence and the best ways to do things that he’s learned in kitchens from his grandma’s house and top restaurants alike. Anyone can do this, and Matt makes you want to learn."
