Matt Broussard

Matt Broussard Forbes “Most Fun Chef To Watch”

06/03/2026

i remember eating handfuls of these in the walk in cooler when we had pickled melon on the menu with grilled scallops. it’s so good to me.

(Pickle liquid)
-3 cups rice wine vinegar
-1 cup ice
-1 tbsp sumac
-1 tbsp red chili flakes
-1 tbsp coriander
-1 tbsp peppercorn
-1 bay leaf
-salt to taste
-1 tbsp brown sugar

06/01/2026

i know it’s not anything spectacular, but most nights i like to make a lil leftover chicken shawarma dinner. here’s my spice blend recipe. the rest will be on the blog later.
(Shawarma spice)
-1 tbsp coriander
-1 tbsp cinnamon
-1 tsp all spice
-2 tbsp cumin
-2 tbsp smoked black pepper
-1 tbsp turmeric
-1 tbsp ginger
-4 tbsp kosher salt
-2 tbsp paprika

05/31/2026

it’s always burrata toast but now what about burrata tostada ;)

05/28/2026

here’s what i’ve been eating for breakfast everyday. and yes im just now having breakfast, woke up around 11:45 :)

05/24/2026

at most of my jobs you could always tell what season we were in based on the compound butter. this is something you’d reach for all the time and it’s good on breads, pastas, steak of course. charred spring onion, tarragon, recipe is up.

05/23/2026

herb garden in seattle? i know it’s ambitious. any tips?

05/20/2026

you have fish and chips and then you have FISH & CHIPS. miso cod dip, rice cakes, umeboshi, etc etc. recipe on da blog as always

05/16/2026

in seattle it’s finally stone fruit season and apricots do make a good soup. comment “smooth” and i’ll send you the recipe. i was kinda going for a korma or curried apricot, blistered shish*tos, spring onion, spicy honey, crema.

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