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
test-kitchen
Blackout Cake Is Quite Possibly the Most Chocolaty Cake We've Ever Made
Three layers of super moist cake + two layers of creamy pudding = a chocolate lover's dream.
Recipes
Slow Cooker Pot Roast
The ultimate comfort food. Make this recipe your own depending on what you’ve got in the house.
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.
test-kitchen
This Chicken Scarpariello Has a Sauce We Want to Lick Off the Plate
When you can't decide between chicken or sausage and peppers—so you have both.
test-kitchen
When You Need Extreme Comfort, Make This Moussaka
A blanket of béchamel makes everything better.
Cooking
How to Make Avoid Sticky, Gummy Rice, Every Single Time
Have you been rinsing your rice? Letting it rest? We've got some tips.
test-kitchen
A Portuguese Egg Tart Recipe You Can Make in a Muffin Pan
An earth-shattering crust with creamy custard filling—the stuff dreams are made of.
Recipes
Portuguese Egg Tarts
You can make the creamy, custardy treat with an earth-shattering crust at home—in a muffin pan!
Cooking
Chinese Beef with Broccoli Is Even Better on the Grill
Think of this as everything you love from this takeout stalwart, but grilled.
Recipes
Grilled Beef With Broccoli
You’ll get all the traditional flavors of the classic takeout dish by using a marinade made up of oyster sauce, Shaoxing wine, and soy sauce, but the steak and broccoli are grilled for a fresh summertime variation.
Recipes
Ultimate Caprese Salad
Real talk: This is a dish to make when the tomatoes are peaking—at the farmers’ market, you should be able to smell them before you see them.
Recipes
Mezcal-Marinated Fajitas
The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness. If you prefer, use any kind of chopped up chicken or pork in place of the skirt steak.
Recipes
Spicy Grilled Cauliflower Steaks
Choose the largest head of cauliflower you can find. When you cut into it, keep in mind that the two center pieces will stay together, but the two end pieces may fall apart into florets and that’s okay—you should still grill those too! This recipe also easily doubles if you want four solid cauliflower steaks.
Recipes
Charred Green Beans with Spicy Tonnato
The tonnato sauce here is a mayo miracle you'll want on everything.
Recipes
Toasted Sambal Cashews
Double the recipe. Triple the recipe. Quadruple the recipe. Whatever. It doesn’t even matter. However many cashews you make, it will never be enough.
test-kitchen
Sleep In, Then Make the Best Blueberry Pancakes of Your Life This Weekend
These ricotta pancakes are extremely fluffy thanks to a little trick.
Recipes
Tomato and Roasted Garlic Pie
Plenty of cheese, peak summer tomatoes, tons of garlic, and a cracker crust make for a totally addicting savory pie.