Chefs We Love
Matty’s World: 4 New Recipes From Matty Matheson
Updated on December 12, 2024
There are many sides to Matty Matheson. You might only know him as the charming handyman on runaway hit The Bear, now in its third season on Disney+ in Canada and Hulu in the U.S. But before that, he was a local hero in Toronto. Our town’s food scene is rife with his startups including Matty’s Patty’s Burger Club, Maker Pizza and his latest smash success, the ultraluxe Prime Seafood Palace. Here in Canada and now throughout the U.S., Matty’s fame is growing, thanks to his YouTube channel, Matheson Food Company and his bestselling cookbooks.
Matty is originally from the Maritimes; his love of food came from his grandfather, whose restaurant Blue Goose in P.E.I. first sparked his passion. He attended culinary school, then worked in the kitchens of well-known Toronto restaurants, living the all-night life of a chef. A heart attack at 29 set him on the right path. Along the way, he hosted several series for Vice that earned him millions of views internationally, and made him one of Canada’s most loved chefs.
Today, Matty, his wife, Trish, and their kids live in Fort Erie, Ont., near Blue Goose Farm, where he and his partner, Keenan McVey, grow organic produce. Amongst the woods, barns and greenhouses, there’s plenty of space to experiment, create new recipes and write.
Matty’s third book, Matty Matheson: Soups, Salads, Sandwiches, is an ode to his lust for newness. “I need to be free. I need to hunt. I need to soar. I need to live through food,” he explains in the intro. These are his favorite ways to serve mostly one-dish meals and sandwiches that are refined, flavorful and delicious.
We’ve picked four recipes we think you’ll love below!
Soupe Au Pistou
Soupe au Pistou has a light broth loaded with vegetables and beans complemented by a bevy of accoutrements: a verdant pistou, a goat cheese and mascarpone spread, grated tomatoes and sourdough loaf.
Get Matty’s recipe for Soupe au Pistou here.
Broiled and Burnt Roasted Tomato Soup with Grilled Cheese Crostini Thing
Broiled and Burnt Roasted Tomato Soup, made with hothouse tomatoes, tomato purée, garlic and jalapeños, is topped with an impossibly tall stack of Grilled Cheese Crostini.
Get Matty’s recipe for Broiled and Burnt Roasted Tomato Soup with Grilled Cheese Crostini Thing here.
Creamy Sausage Soup with Rapini and Tortellini
Matty calls the Creamy Sausage Soup with Rapini and Tortellini an “all-time banger dish.” The broth gets rich flavor from guanciale and mild Italian sausage, while barely cooked rapini adds a hit of freshness.
Get Matty Matheson’s recipe for Creamy Sausage Soup with Rapini and Tortellini here.
Spaghetti with Mint, Ricotta and Olive Oil-baked Breadcrumbs
Finally, Spaghetti with Mint, Ricotta and Olive Oil–baked Breadcrumbs may seem out of place, but Matty insists it’s a “spaghetti salad.” Coated in breadcrumbs, chili flakes, chives and pepper, the spaghetti is served on a bed of ricotta and topped with mint and lemon supremes. “Look at this photo. Shouldn’t it be hanging in the Louvre?” he asks. And yet, you can make this simple pasta at home in 45 minutes. That’s classic Matty — full of contradictions.
Get Matty Matheson’s recipe for Spaghetti with Mint, Ricotta and Olive Oil-baked Breadcrumbs here.
Quentin Bacon
Recipes from Matty Matheson: Soups, Salads, Sandwiches by Matty Matheson. ©2024 Matty Matheson. Photographs by Quentin Bacon. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved