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
BA’s Best Peanut Butter Cookies
This superior peanut butter cookie gets a glazed sheen from oven-steaming and double-roasted peanuts for big flavor.
Apple Butter
What to do with that overzealous orchard haul? Homemade apple butter is the answer.
Homemade Caesar Dressing
Whipping up a homemade Caesar salad dressing is easier than you might think and definitely worth your while.
BA’s Best Quiche Lorraine
Call it retro if you want—we say this classic bacon and cheese quiche is timeless.
BA’s Best Caprese Salad
Make the most of tomato season with this classic caprese salad recipe.
Mango Sticky Rice
Coconut sticky rice with mango is a classic Thai dessert. This easy method eliminates the need for any special equipment.
Almost-Instant Miso Ramen
This easy recipe for miso ramen is perfect for dinner on the fly (or a quick lunch). It’s highly adaptable and can even be made using a microwave.
Roasted Broccoli
Oven-roasted broccoli is exceptionally versatile. Once you master the basic recipe, you can finish it with any number of sauces or toppings.
Pork Tamales Rojos
If you can spread peanut butter on bread, you can make these homemade tamales filled with pork slathered in a bright red chile purée.
Roasted Sweet Potatoes
This easy recipe for roasted sweet potatoes keeps the cooking and seasonings streamlined so you can dress them up however you wish.
Mincemeat Pie
A sleeper hit from Bon Appetit’s 1974 Thanksgiving menu, this country mince pie recipe is deeply fruity and loaded with warm spices.
Homemade Refried Beans
This refried beans recipe comes from cookbook author Rick Martinez’s dad, who uses salt pork and bacon drippings for deeply savory beans.
Classic Tartar Sauce
Our best tartar sauce recipe bears almost no resemblance to the variety that comes in squeeze jars. It’s creamy, briny, and loaded with herbs.
Pico de Gallo
This pico de gallo recipe is the best fresh salsa you can make—use it to top our favorite Tex-Mex enchiladas or spoon it over a layered queso.
Spanakopita Pie
This spanakopita is crowned with a ruffly ring of crisp phyllo pastry. The more folds and wrinkles you create as you bundle this up, the prettier it looks.
Tacos al Pastor
With the help of low-heat grilling, this tacos al pastor recipe delivers tender, juicy pork tacos—no spit-fire roasting required.
Chicken Tinga Tostadas With Bacony Black Beans
Everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese.