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
Brown Butter Corn Flake Cake
Corn cake three-ways: fresh corn kernels, a little bit of cornmeal, plus crunchy Corn Flakes.
Recipes
Shaved Squash Salad with Tomatoes and Ricotta Salata
The juices from the tomatoes, squash, and dressing make for a magical combination—you’ll need crusty bread to soak it up with.
Cooking
Sambal Oelek Is the Hot Sauce That Can Do Everything
You've fallen in love with sriracha, but you should be cooking with sambal
Recipes
Sour Cherry and Bacon Pizza
Tart cherries, bacon, ricotta, and pickled jalapeños—these are the pizza toppings we dream about.
Recipes
Pão de Queijo (Brazilian Cheese Bread)
Pão de queijo, which means “cheese bread” in Portuguese, is a delightful snack from Brazil made with tapioca flour (meaning it's gluten-free) and cheese.
test-kitchen
How to Make the Best Blueberry Pie and Maybe Also Find Love
Senior food editor Rick Martinez shares the romantic benefits of the ultimate deep-dish blueberry pie.
Recipes
Grilled Citrus-Shrimp Lettuce Cups
This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.
Recipes
Grilled Pork Tenderloin Sandwiches
Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.
Recipes
Fish Tacos al Pastor
Senior editor Rick Martinez looooves tacos al pastor, but on his last trip to Mexico City, he opted for fish tacos al pastor at Contramar. He did not think he could possibly like a fish taco more than a pork one until that moment, hence the origin story of this recipe.
Recipes
Raspberry Trifle with Custard and Whipped Cream
This trifle recipe was inspired by our love for The Great British Baking Show. These instructions will help you get even, beautiful layers. If you want to loosen it up a bit, Mary Berry might not approve, but it’ll still be delicious.
Recipes
Carrot-Ginger Dressing
This dressing goes great with avocado salad, but we love it with simply prepared salmon, chicken, or rice as well.
Recipes
Balsamic Dressing
This creamy, 5-minute dressing won’t separate even if made ahead, thanks to the yogurt and honey it contains.
Recipes
Ginger-Miso Grilled Asparagus
As the summer progresses and asparagus season dies down, use the same marinade recipe to grill green beans.
Recipes
Rosé-Aperol Spritz
Meet your summer cocktail, a pinky and bubbly rosé wine spritz with Aperol and passion fruit juice. Now all you need is a pool to drink it next to.
Recipes
Salvadoran Salsa Roja
The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.
Recipes
Roasted Eggplant Sabich Sandwiches
Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.
Recipes
Cinco Leches Cake
To get that classically decadent, milk-in-every-bite texture, be patient and let it sit overnight.
Recipes
Katsu Curry
A pork cutlet (katsu) is a perfect pairing, but you can substitute chicken instead.