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 flavours, 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 flavour.

Find your favourite 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.

Matty Matheson is a New York Times bestselling author as well as an executive producer and actor on the Emmy and Golden Globe award-winning show The Bear. Matty owns Cassoulet Palace Inc. and is a partner in Our House H.C., Blue Goose Farm, Rosa Rugosa, Matheson Cookware, and Matheson Food Company. He lives in Ridgeway, Ontario, Canada with his wife and three children.

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Warm Potato Salad

This recipe is me working through awakened childhood trauma because I remember when my mom made lame potato salad as a kid. I can still smell it. This is a hero dish and will blow the socks off anyone who eats it. Congratulations to everyone in therapy like I am conquering the traumas of their past.

SERVES 6

PREP TIME: 1 HOUR

2 pounds fingerling potatoes

¼ cup unsalted butter

½ cup bacon lardons

¼ cup apple cider vinegar

2 tablespoons whole-grain Dijon mustard

½ cup small-diced red onion

¼ cup thinly sliced scallions

2 tablespoons chopped parsley

2 tablespoons chopped chives

1 tablespoon chopped dill

Kosher salt and freshly cracked black pepper

¼ cup pickled red onion

Olive oil, for drizzling

Maldon salt

CREAMY DIP

¼ cup cream cheese

2 tablespoons whole-grain Dijon mustard, plus 1 teaspoon for garnish

Place the potatoes in a large pot of cold, salted water. Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork-tender, 15 to 20 minutes. Drain the potatoes and let them cool slightly.

While the potatoes are simmering, let’s mix our creamy dip. In a small bowl, combine the cream cheese and 2 tablespoons of the mustard. Set aside.

Place the cooled potatoes on a cutting board and, using the back of a clean pot, gently press them. In a saucepan, melt the butter over medium heat. Add the smashed potatoes and cook until golden brown, 5 to 10 minutes a side. Line a plate with paper towels. Transfer the seared potatoes along with any remaining butter in the pan to a large bowl.

Let’s cook our bacon off in a cast-iron skillet set over low heat, until it’s cooked to your desired crispiness. Set aside a paper towel-lined plate.

To the same bowl, add the vinegar, mustard, bacon, red onion, scallions, parsley, chives, dill, and kosher salt and pepper to taste. Gently toss everything together until the potatoes are well coated with the dressing; allow any of the larger potatoes to break naturally into smaller pieces. Adjust the seasoning with more salt and pepper. Then add a huge dollop of the creamy dip and make a small indent at the top with the back of your spoon to add the remaining teaspoon of mustard and pickled red onion. Drizzle with olive oil and finish with Maldon salt.

Excerpted from Matty Matheson: Soups, Salads, Sandwiches by Matty Matheson. Copyright © 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.