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
Beet Tostadas With Fried Eggs
Beets’ sweet earthiness and firm texture are ideal for making meatless chorizo. You have to try it.
Duck Carnitas Tacos With Radish Escabèche
Luscious slow-roasted duck confit with crispy duck skin chicharrones are the star of Rick Martinez’s extremely extra carnitas.
Pork Volcánes al Pastor
Juicy pork al pastor and oozy quesillo are a brilliant combo in these crunchy fried tacos.
Goat Birria Tacos With Cucumber Pico de Gallo
Turn the rich pan juices into a super-flavorful, spicy dipping sauce for this goat (or lamb) birria.
Arroz con Gandules (Rice With Pigeon Peas)
This deeply flavorful Puerto Rican rice dish is to pernil as stuffing is to turkey—a holiday meal wouldn’t be the same without it.
Pernil (Slow-Roasted Pork)
Get ready to fill your home with the mouthwatering scent of this super tender, super satisfying holiday centerpiece.
Obscenely Chocolatey Chocolate Cookies
Here's the cookie to bake when you want to impress your friends at the cookie swap but you're not about to spend hours cutting out reindeers and piping royal icing.
Black-and-White-and-Green Cookies
Two of our favorite classics, the Thin Mint and New York City’s iconic black-and-white cookie, combined into one.
Chewy Ginger-Rye Cookies
These rye cookies are something like gingerbread, but softer and way more delicious.
Butter Pecan Skillet Cookies
If butter pecan ice cream were a cookie, it would be this sliceable skillet shortbread.
Ancho Mole Cookies
A deconstructed Mexican mole visually inspired by the Mesoamerican pyramids with stained-glass-like bits of dried fruit. NBD.
Alfajores With Coconut Dulce de Leche
The traditional South American cookie gets a twist in this shortbread sandwich filled with coconut dulce de leche.
Tie-Dye Butter Cookies
Did you hear? Tie-dye is back. And thanks to our easy Swirl-n-Dip method, it’s also edible.
Cornbread Stuffing Fried Rice
Think outside the Thanksgiving leftover sandwich box and make this crispy, crunchy, can’t-stop-eating it dish.
Red Chile Chicken
This spicy-sweet chicken transforms a bird right off the rotisserie into a versatile filling for nachos, enchiladas, tacos, burritos, and more.
Chile Chicken Nachos
Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.
Bacon in the Oven
No bacon grease splatter all over your stovetop—and always-crisp-but-never-burnt-bacon.
How to Make Tamales With Your Entire Family
Two recipes that will get everyone in the kitchen.
