In Now We’re Cooking, Matt Broussard—known to millions as @ACookNamedMatt—brings the moves and mindset for making food faster, bolder, and better he honed as a professional cook to the home kitchen.

Matt Broussard proves that great food isn’t complicated. With the same, no BS attitude that has attracted over eight million social media fans, Now We’re Cooking brings weeknight-friendly meals with punch—and efficiency. Think recipes that level up, yet are totally doable:

• 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.