Gravy weather arrives in A Cook’s Fridge
Matt shared a comfort-food edition featuring potato stacks, a loco moco crunchwrap and tuna ceviche tostadas.
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Matt Broussard
Matt Broussard is the Seattle cook behind A Cook Named Matt, sharing home cooking, knife skills and local food finds, and the author of Now We’re Cooking.
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acooknamedmatt.substack.comRead Gravy WeatherButternut squash meets Hamburger Helper
He published a dish built around butternut fundido, beef and cavatappi, with a squash sauce made without cheese.
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Shawarma takes a turn in the spice drawer
For the second Weekly Grind installment, Matt revisited a shawarma blend he first developed while cooking at Palace Kitchen.
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A new series opens the spice drawer
Matt introduced a weekly spice-blend deep dive with Butter Blend, a mix inspired by butter chicken and used in his butternut squash sauce.
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One grocery trip, ingredients with second jobs
His Metropolitan Market edition of A Cook’s Fridge shared a shopping guide and meals connected by one versatile sauce.
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