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
Recipes
Watermelon Margarita
Out of tequila? Never fear: Using vodka instead makes this watermelon margarita recipe just as delicious.
Recipes
BA's Best Blueberry Muffins
You can make these blueberry muffins with just all-purpose flour, but using whole wheat too gives them a heartier, nuttier flavor.
Recipes
Indoor S'mores
Feel free to try whatever toppings you’d like; if it goes well with chocolate, it will go well with these.
Recipes
Cointreau Spritz
Cointreau can be added to a wide variety of cocktails, from margaritas to cosmopolitans to Long Island ice teas, but it can also be drunk neat or on ice.
Recipes
Aperol-Grapefruit Spritz
Aperol spritz is one of the most popular aperitifs in Italy, and you'll soon find out why after tasting this.
Recipes
Watermelon–Ancho Chile Salsa
This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.
Recipes
Blackberry–Asian Pear Salad with Blackberry–Earl Grey Sauce
You can make a larger batch of the Earl Grey sugar and sprinkle it on sugar cookies, pie dough, or scones before baking.
Recipes
Strawberry-Cucumber Salad With Lemon Cream
Strawberries and cream…and cardamom. The cooling spice and cucumbers give berries an element of intrigue.
Recipes
Cocchi Spritz
Cocchi Americano is a refreshing aperitif from Italy and has just recently become popular in the States. It's the perfect ingredient for delightful summer cocktails.
Recipes
Rum Swizzle
This classic Caribbean cocktail combines crushed ice with spirits and citrus, "swizzled" into something between a julep and a grown-up snow cone. Frosty and tropical, it's the quickest way to channel island time.
Recipes
Ginger-Lime Spritz
Go with a Brut style (the driest) when picking out your Prosecco for max refreshment.
Recipes
Plum-Fennel Salad with Honey-Ginger Dressing
Slightly underripe plums? Add a touch more honey.
Recipes
Hot-Smoked Salmon with Tarragon Crème Fraîche
In addition to the spices, you can add woody herbs such as thyme or rosemary to the smoking chips.
Recipes
Cassis Spritz
Crème de cassis is most well-known as being an ingredient in Kir and Kir Royale cocktails, but if you're feeling brave, try it on its own as an after-dinner drink.
Recipes
Summer Fruit Shrub Cocktail
Shrubs also make for fabulous nonalcoholic drinks—just add soda for a tart, gulpable fruit drink.
Recipes
Sloe Gin Spritz
Our warm-weather drinking philosophy in a nutshell: When in doubt, add bubbles.
Recipes
Cucumber-Gin Spritz
Skip the pricey Champagne and go for Italian Prosecco, with lots of solid options under $15.
Recipes
Hominy and Greens Salad with Citrus-Cumin Dressing
Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.
Recipes
Chicken-Fried Steak
This recipe for a hot-weather version of a comfort food classic, chicken-fried steak, is paired with a fresh, no-cook salsa. Looks like gravy, tastes like summer.