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
Cooking
The One Tool You're Not (Yet) Using for Perfect Falafel
The one tool you need to make perfect falafel is the one you're probably not using (yet).
techniques
Never Burn or Crust Your Stainless Steel Pans Again
Consider the days of food sticking to—and burning on—your stainless steel pots and pans over.
Recipes
Chocolate Halvah and Dark Cherry Concrete
Sesame paste takes the place of hazelnuts in this Nutella-ish concoction. If you don’t want to make the concrete, schmear the chocolate-sesame spread on warm bread and thank us later.
Recipes
Herbed Fresh Pasta with Market Tomatoes and Peppers
For the best results, use San Marzano plum and mixed heirloom cherry tomatoes if you can find 'em.
The Most Wonderful Time of the Year: What You Should Be Cooking From Your Farmers' Market Right Now
Late summer means a true bounty of fresh fruits and veggies at your farmers' market. Here are three seasonal recipes to inspire you to make the most of it.
Recipes
Italian Plum and Almond Cake
Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.
techniques
Never Accidentally Scorch Roasted Vegetables Again
Consider accidentally blackened bottoms on your roasted vegetables a thing of the past.
techniques
The One Thing You Need to Know to Up Your Apple Pie Game
Pre-roasting apples and stone fruits before putting them into pies, cobblers, cakes, or crumbles is an easy way to add flavor and reduce the sog factor in your fruit desserts.
Recipes
Tex-Mex-Style Beef Enchiladas
These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe.
techniques
These 3 Enchiladas Recipes Are All You Ever Wanted
These three enchiladas are, well, perfect. Here's how to make them.
Recipes
Pork Enchiladas Rojas
If you can’t find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
Cooking
Never Mess Up Blanching Vegetables Ever Again
Yes, everybody makes basic cooking mistakes. One reader confessed how hard it is to cook different size vegetables (of the same type) all at once, and get it right. Here's our advice.
techniques
Your New Favorite Microwave Hack—Or, Why You Don't Need a Dehydrator
You should be using your microwave to dry herbs.
Recipes
Chicken Sausage Omelet with Greens and Cheese
Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.
Recipes
Maple, Pecan, and Sour Cherry Granola Bars
If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).
Recipes
Ricotta Toast with Pears and Honey
This is also great with maple syrup; you can use any kind of pear or apple, too.