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
Carrot-Ginger Dressing
This dressing goes great with avocado salad, but we love it with simply prepared salmon, chicken, or rice as well.
Balsamic Dressing
This creamy, 5-minute dressing won’t separate even if made ahead, thanks to the yogurt and honey it contains.
Ginger-Miso Grilled Asparagus
As the summer progresses and asparagus season dies down, use the same marinade recipe to grill green beans.
Rosé-Aperol Spritz
Meet your summer cocktail, a pinky and bubbly rosé wine spritz with Aperol and passion fruit juice. Now all you need is a pool to drink it next to.
Salvadoran Salsa Roja
The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.
Roasted Eggplant Sabich Sandwiches
Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.
Cinco Leches Cake
To get that classically decadent, milk-in-every-bite texture, be patient and let it sit overnight.
Katsu Curry
A pork cutlet (katsu) is a perfect pairing, but you can substitute chicken instead.
Rosy Gin-Kombucha Cocktail
New to kombucha? This cocktail is perfect for a test drive, because you’ll get a taste of “original” (unflavored) kombucha.
Cream of Mushroom Soup
This is definitely an upgrade from the condensed cream of mushroom soup of your childhood!
Stovetop Mac and Cheese
Muenster and Fontina are pretty soft cheeses and can be difficult to grate, so just stick both in the freezer 10 minutes to let them firm up before starting.
Butter Chicken
The butter sauce for this recipe was developed in the early 20th century in Delhi as a way to soften leftover tandoori chicken with tomatoes, butter, and cream.
Coconut-Roasted Sweet Potatoes and Collard Greens
Coconut oil and milk are the magic ingredients in this sweet potato recipe.
Orecchiette with Mushrooms, Leeks, and Almonds
The almond oil in this recipe is so easy to make and also perfect for salad dressings.