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
techniques
Never Eff Up Roasting Turkey at High-Altitude Ever Again
Roast peak turkey...even at high altitudes.
Cooking
Throwback Thanksgiving
We recreated Thanksgiving 1974 in all of its golden, Jell-O molded glory.
techniques
The Ultimate Guide to Roasting Your Vegetables
Your oven is about to do a happy dance...if that were possible.
Recipes
Roasted Carrots
For more variations and veggie inspiration, check out our roasted veggie matrix.
Recipes
Roasted Butternut Squash
For more variations and veggie inspiration, check out our roasted veggie matrix.
Recipes
Roasted Cauliflower
For more variations and veggie inspiration, check out our roasted veggie matrix.
techniques
Never Overcook Roast Beef Again
Next time you roast beef in the oven or your slow cooker, you'll know with complete confidence that it'll come out right.
Recipes
Cranberry-Pear Crumble
A Thanksgiving-worthy dessert that can be baked in your toaster oven? Yes, please!
Recipes
Celery on Celery Salad
When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.
Recipes
Celery Root Hash
You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.
Recipes
Tomato and Cannellini Bean Soup
You're going to want to keep making this wholesome vegetarian soup all winter long.
Cooking
The Day of the Dead Bread You'll Want to Make All Year Long
In Mexico, the day after Halloween is known as the Day of the Dead, a celebration of the lives of friends, family, loved ones, and even pets. And...food!
Recipes
Day of the Dead Bread
Get creative with how you mold the dough; these instructions are for shaping crossbones, but you could also make several small loaves or divide the dough into thirds to make a braid.
Recipes
Apple Caramels
If you don’t have any (or don’t like) hazelnuts, try this autumnal treat with coconut flakes, pecans, walnuts, or peanuts—or simply leave them out.
Recipes
Curried Butternut Squash Soup
For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting so it doesn’t burn or stick, and to encourage as much caramelization as possible.
Recipes
Hard Cider Spritz
Instead of lemon juice, you can use fresh grapefruit or orange juice; bourbon is a great sub for rye.
techniques
Never Burn Stuff in the Oven Ever Again
Pre-baked pizza is supposed to make your life better. But not if all you're doing is scorching it beyond recognition. Here's how to never burn it ever again.
Cooking
How to Give Celery Root the Attention It Deserves
The underrated celery root is one of our favorite vegetables—here's how to prep it, cook it, and give it the attention it deserves.