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
This Toaster Oven Is the Kitchen Appliance You Never Knew You Needed
We tested a lot of toaster ovens, and sacrificed a lot of toast, in order to find the best one of them all.
Recipes
Cranberry-Pear Crumble
A Thanksgiving-worthy dessert that can be baked in your toaster oven? Yes, please!
techniques
Just Say No to Soggy Enchiladas (and Make Sure It Never Happens Again)
Consider the days of soggy, soupy enchiladas over and done. You (and your enchiladas) deserve better.
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
Avocado Margarita
Inspired by the quintessential version served at Curra’s Grill in Austin. Trust us, it’s good!
Recipes
Tomato and Cannellini Bean Soup
You can swap other greens, like spinach, for the chard in this bean soup recipe. It tastes even better after being chilled for a day or two.
Recipes
Celery Root Steaks with Tomatillo Salsa Verde
To prevent peeled or cut celery root from browning, submerge it in cold water with the juice of 1 lemon for up to 1 day.
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
BA’s Best Apple Cider Doughnuts
These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.
techniques
Never Make Bad Gravy Ever Again
Forget too thick, too thin, too lumpy, too greasy, too salty, or just bad gravy. Nobody needs that—especially not you.
Recipes
Achiote Paste
This gorgeous bright red paste is so much better than the store-bought stuff. Rub it on chicken, pork, or fish—it's especially delicious for these tacos al pastor.
Cooking
No, You Don't Need a Spit to Make Almost-Authentic Tacos al Pastor
Welcome to Buen Provecho, a new column by associate food editor Rick Martinez. Each month, he’ll take us on a culinary tour of Latin American food and culture. Our first stop is the streets of Mexico, for tacos al pastor!
techniques
Never Suffer Through a Bowl of Mushy Mac and Cheese Ever Again
Consider the days of too mushy, too dry, too overcooked, or too soupy mac and cheese long gone.
techniques
The Best Thing You're Not Doing With Your Sheet Pans
5 things to sandwich between two baking sheets.
You Need This Immersion Blender in Your Life
We tested all the immersion blenders, and here are our top three picks that get 'er done.
Cooking
Why We're Crazy for Honeycomb-Candy Butter (as if We Need to Explain)
Our Test Kitchen editors are crazy for this sweet spread. Here's why.
Recipes
Real Pumpkin Spice Latte
If you’re in a hurry, you can use very strong coffee instead of the espresso, and warmed half and half or cream instead of the steamed milk.