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
Rosy Gin-Kombucha Cocktail
New to kombucha? This cocktail is perfect for a test drive, because you’ll get a taste of “original” (unflavored) kombucha.
Recipes
Stovetop Mac and Cheese
Muenster and Fontina are pretty soft cheeses and can be difficult to grate, so just stick both in the freezer 10 minutes to let them firm up before starting.
Recipes
Cream of Mushroom Soup
This is definitely an upgrade from the condensed cream of mushroom soup of your childhood!
Recipes
Butter Chicken
The butter sauce for this recipe was developed in the early 20th century in Delhi as a way to soften leftover tandoori chicken with tomatoes, butter, and cream.
Recipes
Coconut-Roasted Sweet Potatoes and Collard Greens
Coconut oil and milk are the magic ingredients in this sweet potato recipe.
Recipes
Orecchiette with Mushrooms, Leeks, and Almonds
The almond oil in this recipe is so easy to make and also perfect for salad dressings.
Recipes
Open-Faced Roasted Squash Sandwich
If you're not feeling sandwich-y, try with toasted or fried tortillas.
Recipes
Harissa-Roasted Broccoli, Tofu, and Quinoa Bowl
Whole grains, like farro, freekeh, or brown rice, can be substituted for the quinoa.
Recipes
Spinach, Roasted Radish, and Herb Frittata
This herby veggie frittata works for breakfast, brunch, lunch, and dinner.
Recipes
Hot Turmeric Latte
While ground spices will work, the medicinal properties will be diminished, and the finished texture less silky smooth.
Cooking
4 Ways to Use Chickpea Flour, the Protein-Packed Wonder
Maybe there's chickpea flour in your pantry from that one recipe you made forever ago. Don't let it go to waste!
Recipes
Bob Armstrong Chile con Queso
A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo.
Recipes
Juicy Lucy Sliders
Magical mini versions of Juicy Lucys, cheese-filled burgers that hail from Minnesota.
Cooking
Saag Paneer-Inspired Pizza Is Both Healthyish AND Super Cheesy
The pizza that'll make you want to eat your greens—even in the dead of winter.
Recipes
Chicken Tamales Verdes
We tested this tamales recipe with both instant and fresh masa. Fresh masa yielded the best corn flavor and best texture, but we’ve included instructions for using instant since the flour is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, in the international section at larger grocery stores, or online. Whichever masa you choose, be sure to save some of the tomatillo purée from the chicken filling.