Rick Martinez
Senior Food Editor, Emeritus
Rick Martínez is a former senior food editor for BA and currently hosts the companion video series to his debut cookbook Mi Cocina and Sweet Heat, both on the Food52 YouTube channel and Pruébalo on the Babish Culinary Universe channel. He cohosts the Borderline Salty podcast with Carla Lalli Music, is a regular contributor The New York Times, and teaches live, weekly cooking classes for the Food Network Kitchen. He currently resides in Mazatlán with his dog, Choco, where he cooks, eats, and enjoys the Mexican Pacific coast. rick-martinez.com
Recipes
Herbed Chicken Salad over Crispy Rice
As you’re crisping the rice for this chicken salad recipe, the leeks and carrots may look very dark. Don’t be scared or angry at us; the veggies aren’t burnt, they’re just deeply caramelized and will add lots of flavor to the final dish. Check out step-by-step photos here.
Recipes
Pastrami Fried Rice
This is going to seem like a lot of oil, but you really need it to a) crisp up the rice and b) make it seem like fried rice and not a rice pilaf. To that end, you can’t use freshly cooked (meaning, still warm and moist) rice for this recipe. If you do, it will get gummy in the pan and won’t crisp. Day-old rice is ideal, or you can quickly dry out a just-made batch. Spread rice on a sheet tray and put in a low oven 5–10 minutes. Let air-dry for about 1 hour and up to 5. Seems nitpicky, but worth .…
Recipes
Halibut Foil Packs with Chile Butter
Turn this halibut recipe into a dinner bowl by serving the fish and veggies over any warm grains, like rice or barley. Check out step-by-step photos here.
Recipes
Miso Caramel Apple
The caramel in this recipe is chewy, so it will stick to the apple but won’t turn into a hard shell when cooled.
Recipes
Adult "SpaghettiOs"
These are extra saucy and a little sweet like the original SpaghettiOs, but with grown-up flavors all around.
Recipes
The Swing State Cocktail
This is one of the strongest, yet tastiest, cocktails we’ve ever created using ingredients inspired by swing states—just in time to help get you through the election.
Cooking
Start Sprinkling Shio Kombu on Everything—But First, What Is It?
We can't get enough of this crispy, sweet, umami-packed Japanese seaweed.
Culture
No One Is Doing Fall Better than This Hard Cider Sangria
Dear summer, please stay forever. Love, this hard cider sangria.
Recipes
Apple Dumplings
If the apples aren’t cold when you wrap them, the dough won’t adhere, so make sure to put them in the fridge before you start on the dough for this apple dumplings recipe. For added texture and more fall flavors, stuff 1 Tbsp. cranberries, raisins, or pecans into the space where the apple cores used to be.
Recipes
Sweet Corn and Ricotta Raviolo
These are jumbo-sized ravioli, and each one envelops an egg yolk, which will run when you cut the pasta open and mingle with the pan sauce. Duh-lish!
Recipes
Butternut Squash Agnolotti
Agnolotti is one of our favorite pasta shapes because the little pockets catch the sauce; try a variation with a simple ricotta filling and marinara sauce instead. Here are step-by-step instructions on how to make agnolotti.
Recipes
Cheddar–Walnut Scones
You can use only all-purpose flour for this scones recipe if you’d like, but going 50/50 with whole wheat produces a nice nuttiness that complements the cheese and walnuts.
techniques
3 Steps to Take So Your Oven Won't Betray You
The easiest way to become a better cook is to understand the appliance that’s doing the braising, roasting, and baking.
Recipes
Creamsicle-Inspired Orange Pops
For this updated creamsicle-inspired recipe, we swapped the icy orange layer for a creamy citrus curd and paired it with alternating layers of a sweet-tart frozen yogurt.
Recipes
Fudgsicle-Inspired Ice Pops
This delicious 'fudgsicle' recipe basically produces really fudgy chocolate ice cream...on a stick.
Recipes
Vanilla Cashew Vegan Ice Cream
It’s important to use refined coconut oil here; you don’t want any coconut-y flavors competing with the vanilla.
Recipes
Coffee Soy Vegan Ice Cream
Take this to a mocha chip place by folding in some finely grated vegan chocolate as soon as you take it out of the ice cream machine.
Recipes
Chocolate Cashew Vegan Ice Cream
Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.