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
Celery Root Steaks with Tomatillo Salsa Verde
To prevent peeled or cut celery root from browning, submerge it in cold water with the juice of 1 lemon for up to 1 day.
Celery Root Hash
You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.
BA’s Best Apple Cider Doughnuts
These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.
Never Make Bad Gravy Ever Again
Forget too thick, too thin, too lumpy, too greasy, too salty, or just bad gravy. Nobody needs that—especially not you.
Achiote Paste
This gorgeous bright red paste is so much better than the store-bought stuff. Rub it on chicken, pork, or fish—it's especially delicious for these tacos al pastor.
No, You Don't Need a Spit to Make Almost-Authentic Tacos al Pastor
Welcome to Buen Provecho, a new column by associate food editor Rick Martinez. Each month, he’ll take us on a culinary tour of Latin American food and culture. Our first stop is the streets of Mexico, for tacos al pastor!
Never Suffer Through a Bowl of Mushy Mac and Cheese Ever Again
Consider the days of too mushy, too dry, too overcooked, or too soupy mac and cheese long gone.
The Best Thing You're Not Doing With Your Sheet Pans
5 things to sandwich between two baking sheets.
You Need This Immersion Blender in Your Life
We tested all the immersion blenders, and here are our top three picks that get 'er done.
Why We're Crazy for Honeycomb-Candy Butter (as if We Need to Explain)
Our Test Kitchen editors are crazy for this sweet spread. Here's why.
Real Pumpkin Spice Latte
If you’re in a hurry, you can use very strong coffee instead of the espresso, and warmed half and half or cream instead of the steamed milk.
The One Tool You're Not (Yet) Using for Perfect Falafel
The one tool you need to make perfect falafel is the one you're probably not using (yet).
Never Burn or Crust Your Stainless Steel Pans Again
Consider the days of food sticking to—and burning on—your stainless steel pots and pans over.
Chocolate Halvah and Dark Cherry Concrete
Sesame paste takes the place of hazelnuts in this Nutella-ish concoction. If you don’t want to make the concrete, schmear the chocolate-sesame spread on warm bread and thank us later.
Herbed Fresh Pasta with Market Tomatoes and Peppers
For the best results, use San Marzano plum and mixed heirloom cherry tomatoes if you can find 'em.
The Most Wonderful Time of the Year: What You Should Be Cooking From Your Farmers' Market Right Now
Late summer means a true bounty of fresh fruits and veggies at your farmers' market. Here are three seasonal recipes to inspire you to make the most of it.
Italian Plum and Almond Cake
Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.