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
Cheddar–Walnut Scones
You can use only all-purpose flour for this scones recipe if you’d like, but going 50/50 with whole wheat produces a nice nuttiness that complements the cheese and walnuts.
3 Steps to Take So Your Oven Won't Betray You
The easiest way to become a better cook is to understand the appliance that’s doing the braising, roasting, and baking.
Creamsicle-Inspired Orange Pops
For this updated creamsicle-inspired recipe, we swapped the icy orange layer for a creamy citrus curd and paired it with alternating layers of a sweet-tart frozen yogurt.
Fudgsicle-Inspired Ice Pops
This delicious 'fudgsicle' recipe basically produces really fudgy chocolate ice cream...on a stick.
Vanilla Cashew Vegan Ice Cream
It’s important to use refined coconut oil here; you don’t want any coconut-y flavors competing with the vanilla.
Coffee Soy Vegan Ice Cream
Take this to a mocha chip place by folding in some finely grated vegan chocolate as soon as you take it out of the ice cream machine.
Chocolate Cashew Vegan Ice Cream
Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.
Chocolate Soy Vegan Ice Cream
Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.
Coffee Cashew Vegan Ice Cream
For an even deeper, nutty flavor, toast the cashews first (or buy them that way, but make sure they’re unsalted). Skeptical? Think hazelnut coffee, but with cashews instead.
The Refried Beans Recipe That Deserves to Be Passed Down for Generations
Here's the history behind senior food editor Rick Martinez's dad's famous refried pinto beans.
How to Fix Frozen Cocktails That Turned Into Flavorless Slush Puddles
Because frozen cocktails should be flavorful and, well, frozen.
Malted Black and White Milkshake
There’s no point in hiding the truth—each shake contains half a pint of ice cream. If that’s too rich for your taste, divide recipe between 4 glasses instead.
There Is Such a Thing as a Great Fruit Salad
Fruit salad does not have to resemble baby food. Really.
You *Do* Win Friends with This Grilled Beet Salad
You'll be going back for seconds of this caramelized citrus-beet salad.
The Breakfast Tacos That’ll Get Anyone Out of Bed at 5 a.m.
When you smell these cooking, it's impossible to sleep in.
The Secret to Actually Enjoying Your Own Party
Spare your friends and yourself the fuss of bartending your own party. Do this instead.
This Is How You Reach Guacamole Nirvana
You might as well make a double batch now—you'll definitely need it.