Matty Matheson - Soups, Salads, Sandwiches by Matty Matheson

  • Lightest broth of garden herbs with one chile (page 8)

    from Matty Matheson - Soups, Salads, Sandwiches Matty Matheson - Soups, Salads, Sandwiches by Matty Matheson

    • Categories: Soups
    • Ingredients: sweet onions; celery; carrots; ground chicken; chicken stock; white shoyu; mirin; green shiso leaves; chive flowers; nasturtium flowers; nasturtium leaves; chervil; lemon thyme; Thai red chiles; marigold flowers; spring garlic
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Notes about this book

  • roxanne_a9mr03 on February 15, 2026

    Such a fun book! My husband and I actually listened to this on audiobook and Matty Matteson is a North American treasure.

Notes about Recipes in this book

  • Caramelized maple parsnip soup with sunchoke chips and ricotta

    • jillianefoley on February 26, 2026

      this recipe was absurd and I absolutely did not make it exactly as written* but it was good! * no flambé, half the butter and maple syrup and cream, added salt, served with potato chips because where tf can one buy a sunchoke

  • Broiled broccoli and cheddar soup

    • JeffALNY on February 22, 2026

      My immersion blender wasn’t working properly so my texture was off but I didn’t love the flavors. If you’re in the mood for broccoli and cheese it still satisfies

  • Corn maple Parmesan soup

    • roxanne_a9mr03 on February 15, 2026

      My husband and I make this every super bowl Sunday. It is one of the weirdest and best recipes we've ever made.

  • Cannellini bean and kale soup with lots of shallots

    • Lsblackburn1 on February 15, 2025

      Delicious! I used borlotti beans for this. Maybe used a bit less oil - one cup seemed like a lot - and about half the chilies. Served with bread and cheese.

    • PinchOfSalt on August 13, 2025

      Superb! Took much longer than promised in the recipe, even though my beans had had a nice long soak. Subbed Rancho Gordo Borlotti beans for the cannellinis, parmesan rind for the pecorino rind, both because that was what I had on hand. Do not omit the Calabrian peppers! Using the amount specified in the recipe was just enough to give a tingly bite to every sip of the soup. I used the pecorino to garnish the finished soup, but overlooked adding the parsley. Next time!

    • PinchOfSalt on August 13, 2025

      A true winner. Like Lsblackburn1, I'd cut down on the oil next time. Half the amount would still be generous compared with many similar recipes. I used the amount of chilis called for early in the recipe and found that the heat level was perfect - a nice tingly bite - no need to add more later on. I substituted borlotti beans for the cannellinis because that's what I had on hand, and parmesan rinds for the pecorino rind for the same reason. Note that this recipe is NOT what I would choose to throw together for a weeknight dinner - it took much longer to cook than suggested by the recipe - but it was worth every stir of the spoon. Recipe is at https://www.stylist.co.uk/.../lunch-recipes-soups.../939191

  • Crab congee

    • TheresaH on March 29, 2026

      This is a good.

  • Avgolemono

    • kelly_20ug8f on March 01, 2026

      Delicious. I added spinach and garlic and a little more chicken broth.

  • Creamy sausage soup with rapini and tortellini

    • julie_49v0hf on May 29, 2026

      Very tasty, definitely takes a while so prep accordingly.

  • Smoked ham hock with haddock soup

    • meginyeg on November 08, 2024

      Did not include the haddock. Just made pork and beans. It was delicious. 8 year old downed it for lunch the next day too. Will make again.

  • Broccoli salad with bacon vinaigrette dressing, fried egg, and Gorgonzola

    • Lsblackburn1 on December 16, 2025

      Delicious and filling salad. I roasted my broccoli instead of broiling it - 400 degrees for 25 minutes. The bacon vinaigrette is very tasty!

  • Taco salad

    • TheresaH on March 28, 2026

      This was reminiscent of 80s hard shell taco night when I was a child. Hit some hardcore nostalgia notes. Would make again.

  • Roasted squash and mozzarella grilled cheese [sandwich] with honey and bee pollen

    • selena__rhea on November 08, 2024

      Made half recipe of chutney and did more of a purée than a chunk. Used delicata instead of acorn. Buttered and toasted both sides of bread slices when I assembled sandwich. Lovelovelove this saltysweetsourcreamycrunchy sandwich!

  • Roasted chicken thigh shawarma with pickled turnip and hot peppers

    • bryan_t8ury9 on November 21, 2025

      Grab the Urfa spice off Amazon. It makes a huge difference.

  • Clubhouse [sandwich]

    • cheryl_9rgvpq on January 26, 2026

      Used brined and grilled chicken and grilled bacon.

  • French dip

    • Jiminy on December 25, 2024

      Fantastic as written and easy as written. It’ll be a staple at future get togethers I think. The second time I made it I used vermouth instead of sherry and added more Worcester to suit my tastes. Yummy.

    • Lsblackburn1 on May 26, 2025

      Delicious - especially the jus, which is the main point of a French dip!

  • Canadian donair with onion, tomato, and donair sauce

    • dmdmdmmm on January 25, 2026

      Probably one of the weirdest foods i’ve ever tried but i’m glad i made it, even tho my mouth tasted like garlic for a couple of hours

  • Meatball [sandwich]

    • jillianefoley on January 27, 2026

      Delightful meatballs! Used store bought buns which was fine but next time will try foccacia next!

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  • ISBN 10 0525612645
  • ISBN 13 9780525612643
  • Published Oct 22 2024
  • Page Count 369
  • Language English
  • Countries United States
  • Publisher Random House/Clarkson Potter

Publishers Text

The acclaimed chef, New York Times bestselling author, and executive producer and actor on The Bear redefines cooking’s iconic trinity: soups, salads, and sandwiches. Chances are you’ve eaten a soup, salad, or sandwich in the past day (or maybe all three). This trio makes up so many of our meals but is rarely given the attention it deserves–until now. Matty Matheson, known for his bold, innovative flavors, has created a cookbook that will revolutionize how you think of these kitchen basics. This book is for anyone and everyone, offering up Matty’s signature twists on the classics, delivered with minimal effort for maximum flavor. Find your favorite combination by mixing and matching dishes like: Soups: Giant Meatball Soup; Crab Congee; Creamy Sausage Soup with Rapini and Tortellini; Caldo de Pollo Salads: Everyone’s Mom’s Macaroni and Tuna Salad; Griddled Salami Panzanella Salad; Peaches with Goat Cheese, Mint, Honeycomb, Olive Oil, and Espellete Sandwiches: Cubano; Italian Combo; Sun Warmed Tomato Sandwich; Banana Bread French Toast with Fried Egg, Peameal Bacon, and Maple Syrup Packed with character, personal stories, scrumptious recipes, and vivid photographs of a day-in-the-life with Matty and his family, Soups, Salads, Sandwiches will have you fearlessly whipping up your own combinations in the kitchen.

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