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
Chinese Beef with Broccoli Is Even Better on the Grill
Think of this as everything you love from this takeout stalwart, but grilled.
Grilled Beef With Broccoli
You’ll get all the traditional flavors of the classic takeout dish by using a marinade made up of oyster sauce, Shaoxing wine, and soy sauce, but the steak and broccoli are grilled for a fresh summertime variation.
Mezcal-Marinated Fajitas
The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness. If you prefer, use any kind of chopped up chicken or pork in place of the skirt steak.
Spicy Grilled Cauliflower Steaks
Choose the largest head of cauliflower you can find. When you cut into it, keep in mind that the two center pieces will stay together, but the two end pieces may fall apart into florets and that’s okay—you should still grill those too! This recipe also easily doubles if you want four solid cauliflower steaks.
Charred Green Beans with Spicy Tonnato
The tonnato sauce here is a mayo miracle you'll want on everything.
Toasted Sambal Cashews
Double the recipe. Triple the recipe. Quadruple the recipe. Whatever. It doesn’t even matter. However many cashews you make, it will never be enough.
Sleep In, Then Make the Best Blueberry Pancakes of Your Life This Weekend
These ricotta pancakes are extremely fluffy thanks to a little trick.
Tomato and Roasted Garlic Pie
Plenty of cheese, peak summer tomatoes, tons of garlic, and a cracker crust make for a totally addicting savory pie.
Brown Butter Corn Flake Cake
Corn cake three-ways: fresh corn kernels, a little bit of cornmeal, plus crunchy Corn Flakes.
Shaved Squash Salad with Tomatoes and Ricotta Salata
The juices from the tomatoes, squash, and dressing make for a magical combination—you’ll need crusty bread to soak it up with.
Sambal Oelek Is the Hot Sauce That Can Do Everything
You've fallen in love with sriracha, but you should be cooking with sambal
Sour Cherry and Bacon Pizza
Tart cherries, bacon, ricotta, and pickled jalapeños—these are the pizza toppings we dream about.
Pão de Queijo (Brazilian Cheese Bread)
Pão de queijo, which means “cheese bread” in Portuguese, is a delightful snack from Brazil made with tapioca flour (meaning it's gluten-free) and cheese.
How to Make the Best Blueberry Pie and Maybe Also Find Love
Senior food editor Rick Martinez shares the romantic benefits of the ultimate deep-dish blueberry pie.
Grilled Citrus-Shrimp Lettuce Cups
This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.
Grilled Pork Tenderloin Sandwiches
Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.
Fish Tacos al Pastor
Senior editor Rick Martinez looooves tacos al pastor, but on his last trip to Mexico City, he opted for fish tacos al pastor at Contramar. He did not think he could possibly like a fish taco more than a pork one until that moment, hence the origin story of this recipe.
Raspberry Trifle with Custard and Whipped Cream
This trifle recipe was inspired by our love for The Great British Baking Show. These instructions will help you get even, beautiful layers. If you want to loosen it up a bit, Mary Berry might not approve, but it’ll still be delicious.