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
The Secret to a Tender (Not Tough) London Broil
Make London broil you actually want to eat (not one that you want to bury in the backyard).
Winter Squash and Short-Rib Enchiladas
Caramelized onions and poblano peppers would be delicious and will lighten up the filling.
No More Overcooking Pork Chops (or Burning Down the House in the Process)
There shouldn't be a surprise visit from the fire department when you're searing pork chops.
The Party's Here: Sweet and Spicy Chex Mix
Spice up your Chex mix and go ahead, pair it with Champagne.
No Packets Allowed: Hot Chocolate You Actually Want to Drink
Whether you like it classically creamy, bittersweet, spicy, or spiked—we've got just the recipe.
The Key to Perfect Corn Tortillas
There's nothing like fresh, warm tortillas—unless they're dry and crackly. Here's how to fix 'em.
Sweet-and-Spicy Chex Mix
Don’t scoff at the sour cherries in this Chex mix recipe! Their sweet bite and chewy texture are the perfect foil for all the crunch and salt and spice. But if you’re really not into it, sub mini chocolate chips instead.
Thyme-Roasted Walnuts
These simple, flavorful walnuts go perfectly with our Herbed Baked Brie.
Herbed Baked Brie
Big group? Go for the show-stopping giant baked brie recipe. Smaller party (or can’t find the large size)? Smaller wheels are perfect, and the cook time is the same.
Mexican Hot Chocolate
Instead of vanilla extract for this Mexican hot chocolate recipe, try almond extract if you’ve got it handy, which adds even more depth of flavor. Go one step further and pair it with this churros recipe.
Espresso Hot Chocolate
If you want to mellow this out a bit, use strong coffee or a couple teaspoons of espresso powder instead of the freshly made espresso.
Spiked Hot Chocolate
Any dark caramel-flavored liquor will work with this; it’s particularly good with rye whiskey or rum.
BA's Best Hot Chocolate
If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving.
Cranberry-Pear Mostarda
The sweet and sour flavors in this condiment are a perfect accompaniment to a cheese board, and we’d also happily spoon some inside a grilled cheese for a change.
Never Eff Up Roasting Turkey at High-Altitude Ever Again
Roast peak turkey...even at high altitudes.
Throwback Thanksgiving
We recreated Thanksgiving 1974 in all of its golden, Jell-O molded glory.