It’s been a wild ride on this season of IT’S SUPPERTIME. As we say goodbye-for-now to our intrepid host, the ever-shouty Matty Matheson, we look back at some of our favorite recipes from Season 1. From a fajita feast to a banh mi to a full Italian-American Sunday supper, Matty tackled a little bit of everything, and we got to drool while watching him do it all. Relive some of your favorite moments and dive into some of these recipes. Or just order some takeout and binge-watch Matty over on VICELAND.Oh, word, you think our boy can’t bake? Matty’s here with everyone’s secret weapon for romantic success—the ooey, gooey chocolate lava cake.Unless you grew up going to potluck dinners at a Protestant church in the Midwest, gelatin-molded desserts are probably not on your radar. Dig one of your grandma’s Bundt cake molds out of the closet, and give this throwback a try.Anyone who tells you that making your takeout favorites at home is easier or faster than ordering is lying to you. But it definitely can be better. Matty shows you the way to extra-delicious butter chicken in your own kitchen.We won’t lie to you, you need a ton of patience to carefully bread and fry eggplant, wait for this whole thing to bake, then let it rest and cool long enough to hold its shape when you cut into it. But it’s worth it.What’s Matty’s secret to friendship? “Us taking the time to pluck and shuck our mussels is just gonna make our friends like us that much more.” Noted.We definitely recommend heeding Matty’s warning to not let anyone under the influence—anyone "stoned on the marijuana sticks,” or, you know, your super-drunk older brother, as Matty can attest to—come anywhere near the pouring-boiling-hot-oil-over-the-skin step. The salty, crunchy chicharrón-style skin is too freaking good to risk bodily disfigurement.Matty claims his super simple baba ganoush is so good it can be served “on top of a fucking shoe.” We don’t recommend eating it that way, but we do recommend that you give it a try.A classic banh mi, with Matty’s flair. Watch him make it here.These meatballs are definitely better than your grandma used to make, with a super-easy marinara sauce. (Matty swears this'll get you BJs, kinda like Engagement Chicken but better.) His key to success is a three-part blend of ground beef, veal, and pork.Matty’s game-day queso dip is wayyy better than that jarred crap, and super easy. But, even though he showed us how easy it is to make your own tortilla chips, he does give you permission to go with the store-bought kind. “Maybe people will do that like once,” he says. “It’s kind of a ball-ache.” We’ll take your word for it, Matty.We know you’re gonna want to come for us about the white flour tortillas. “I don’t like corn tortillas, not for fajitas, I’m sorry,” Matty says. If you have a problem with that, he says you can kindly “keep griefin’” in the comments, per usual.Lemony, herby—and, surprisingly, healthy. Get a glimpse of Matty’s lighter side with this Middle Eastern classic.Sweet, buttery, flaky perfection. Seriously, if you're ever going to go out of your way to make dinner rolls from scratch instead of busting them out of a cardboard tube, Parkerhouse Rolls are the move.The perfect summer dish, because seafood. But also because it comes together in 20 minutes, and don't nobody want the stove on longer than that in August.
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