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
Shellfish Boil With Spicy Green Dipping Sauce
This shellfish boil is a one-pot seafood feast that would take hours on a regular stovetop burner.
Grilled Padrón Chiles with Fish Sauce and Lime
Other not-too-hot chiles are great with the same seasonings if you can’t find Padróns. Look for shishitos or Italian frying peppers instead.
Grilled Baby Artichokes with Aleppo Pepper and Parmesan
The parcooking is essential for a tender result, but the extra effort’s worth it.
Grilled Scallions with Hot Sauce and Sesame Seeds
This is also delicious with pretty spring onions; increase cooking time to 6 or 8 minutes.
Grilled Chanterelle Mushrooms with Parsley and Lemon
To clean mushrooms, use a slightly damp paper towel or soft brush to remove any dirt or grit, then trim the stem end.
Making Fresh Ceviche at Home Is Way Easier Than It Looks
Great ceviche is easy to make and nearly impossible to mess up. Here's how to do it.
Chili Colorado Is the Greatest Recipe of All Time
Chili Colorado is the greatest recipe of all time.
Vadouvan-Roasted Cauliflower with Harissa Chickpea Curry
Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.
How to Make Delightful, Doughy Mexican Buñuelos Without a Recipe
You can (and should) make buñuelos at home—don't be afraid to fry.