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
Never Accidentally Scorch Roasted Vegetables Again
Consider accidentally blackened bottoms on your roasted vegetables a thing of the past.
The One Thing You Need to Know to Up Your Apple Pie Game
Pre-roasting apples and stone fruits before putting them into pies, cobblers, cakes, or crumbles is an easy way to add flavor and reduce the sog factor in your fruit desserts.
Tex-Mex-Style Beef Enchiladas
These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe.
These 3 Enchiladas Recipes Are All You Ever Wanted
These three enchiladas are, well, perfect. Here's how to make them.
Pork Enchiladas Rojas
If you can’t find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
Never Mess Up Blanching Vegetables Ever Again
Yes, everybody makes basic cooking mistakes. One reader confessed how hard it is to cook different size vegetables (of the same type) all at once, and get it right. Here's our advice.
Your New Favorite Microwave Hack—Or, Why You Don't Need a Dehydrator
You should be using your microwave to dry herbs.
Chicken Sausage Omelet with Greens and Cheese
Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.
Maple, Pecan, and Sour Cherry Granola Bars
If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).
Ricotta Toast with Pears and Honey
This is also great with maple syrup; you can use any kind of pear or apple, too.
Maple, Pecan, and Sour Cherry Granola
If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.
Strawberry Milk
The strawberry syrup is perfect for topping ice cream and yogurt or mixing into butter for spreading onto biscuits, pancakes, and French toast.
Forget Hot and Cold: Savory Porridge Is Juuust Right
Yes, savory porridge is happening. With the right toppings, it just might become your favorite new breakfast (or dinner!).
Rosemary-Concord Shrub
Named for their town of origin in Massachusetts, Concord grapes thrive in colder climates. They start appearing at farmstands in early September.
Savory Porridge with Pickled Radicchio and Roasted Apples
Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.
Black Grape Compote
With grape compote on hand, you're halfway to a sundae; simply serve with some vanilla ice cream.