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
Horchata Semifreddo
Normally served cold as a sweet cinnamon-and-rice drink, horchata translates seamlessly to this creamy dessert.
Habanero Jam
Looks like a perfectly innocent bowl of apricot jam, burns like a bright and fruity pepper jelly.
Double-Pork Carnitas
It’s worth seeking out pork belly for the amazing texture it lends, but if you can’t get it, substitute with another pound of shoulder.
Roasted Tomato–Cashew Salsa
If we had to give this salsa a heat index rating, it would get three out of five chiles.
Polenta Shouldn't Taste Like the Bottom of the Ocean
Trust: You want your polenta to be creamy, not sandy. Here's how it's done.
Iced Turmeric Latte
This super-flavorful drink, also known as golden milk, is a sweeter, dairy-free take on traditional Indian Haldi Doodh (Turmeric Milk).
Canned Pasta e Fagioli Has Mushy Noodles—Yours Does Not
The pasta e fagioli you deserve has approximately zero mushy noodles.
New Pop-Up Debuts Everything Spiced Rainbow Bagel Milkshake (with Churros)
This is gonna be huge.
Whisks at the Ready! You're Making Homemade Mayo
We love the store-bought kind, but making it at home is so darn easy (when you follow these tips).
The Peanuttiest Peanut Butter Cookie Is Here
Yes, the type of peanut butter matters. And we found the best one.
Save Your Poached Eggs from Becoming a Wispy Mess
At last, a surefire way to make perfect poached eggs.
Savory Pancakes Can Go Oh So Wrong—Here's How to Fix 'Em
Pancakes for dinner? Oh yes. Just don't let them turn into mushy grease bombs.
Make Silky Carbonara—Not Scrambled Egg Pasta
Carbonara can go from velvety to scrambled eggs in seconds. But it won't happen to you.
The Surefire Way to Get Crispy Fish Skin That Doesn't Stick to the Pan
Crispy skin on a fish fillet is a beautiful, beautiful thing.
Tex-Mex Breakfast Waffle Nachos
It’s breakfast! It’s brunch! It’s a snack! It’s a glorious mess. And in case you’re wondering, the waffles are pretty amazing just on their own.
The Rattlesnake
The double-shake method is key to this cocktail’s texture. The first round is to break up the egg white; the second is to chill and froth the drink.
Finally Make Silky, Low-Fuss Vinaigrette That Won't Separate
Learn how to emulsify your vinaigrette so that it'll actually stay as silky-smooth as you intended.
Why You Should Ignore the "Use By" Date When Buying Tortillas
Your enchiladas are only as good as the tortillas you use to make 'em.