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
Chocolate Soy 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.
Recipes
Coffee Cashew Vegan Ice Cream
For an even deeper, nutty flavor, toast the cashews first (or buy them that way, but make sure they’re unsalted). Skeptical? Think hazelnut coffee, but with cashews instead.
Recipes
Sea Dog
The sea dog (a fried fish sandwich) is not really a thing but should definitely be a thing because it’s that good. (If you’ve been to the Red Rooster on route 22 in Brewster, NY, you already know this is true.) The batter alone should become your go-to whenever you fry fish.
Culture
The Refried Beans Recipe That Deserves to Be Passed Down for Generations
Here's the history behind senior food editor Rick Martinez's dad's famous refried pinto beans.
techniques
How to Fix Frozen Cocktails That Turned Into Flavorless Slush Puddles
Because frozen cocktails should be flavorful and, well, frozen.
Recipes
Malted Black and White Milkshake
There’s no point in hiding the truth—each shake contains half a pint of ice cream. If that’s too rich for your taste, divide recipe between 4 glasses instead.
techniques
There Is Such a Thing as a Great Fruit Salad
Fruit salad does not have to resemble baby food. Really.
Culture
You *Do* Win Friends with This Grilled Beet Salad
You'll be going back for seconds of this caramelized citrus-beet salad.
Recipes
Cold Brew Plum Iced Tea
Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.
Restaurants
The Breakfast Tacos That’ll Get Anyone Out of Bed at 5 a.m.
When you smell these cooking, it's impossible to sleep in.
techniques
The Secret to Actually Enjoying Your Own Party
Spare your friends and yourself the fuss of bartending your own party. Do this instead.
Recipes
Sriracha Mayonnaise
We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead.
Recipes
Lemon-Herb Mayonnaise
Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.
Recipes
Bacon for a Crowd
Whether you're hosting a group brunch or building BLT's for an army, these two sweet-and-salty toppings will add a little more oomph to your bacon.
Culture
This Is How You Reach Guacamole Nirvana
You might as well make a double batch now—you'll definitely need it.
Recipes
Cold Brew Plum Iced Tea
Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.
Recipes
Sriracha Mayonnaise
We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead. Use this mayonnaise for our Ultimate BLT.
Recipes
Ultimate BLT
Two sweet-salty finishings let guests craft their own signature sandwiches, but if you’re a purist, leave them off and let the (excellent) bacon speak for itself.
Recipes
Lemon-Herb Mayonnaise
Try this mayonnaise with our Ultimate BLT. Would this also be good on an egg salad sandwich, or as a dip for crunchy summer veggies?! Why, yes!
Recipes
Classic Spinach Salad
Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing.