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
Open-Faced Roasted Squash Sandwich
If you're not feeling sandwich-y, try with toasted or fried tortillas.
Harissa-Roasted Broccoli, Tofu, and Quinoa Bowl
Whole grains, like farro, freekeh, or brown rice, can be substituted for the quinoa.
Spinach, Roasted Radish, and Herb Frittata
This herby veggie frittata works for breakfast, brunch, lunch, and dinner.
Hot Turmeric Latte
While ground spices will work, the medicinal properties will be diminished, and the finished texture less silky smooth.
4 Ways to Use Chickpea Flour, the Protein-Packed Wonder
Maybe there's chickpea flour in your pantry from that one recipe you made forever ago. Don't let it go to waste!
Bob Armstrong Chile con Queso
A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo.
Juicy Lucy Sliders
Magical mini versions of Juicy Lucys, cheese-filled burgers that hail from Minnesota.
Saag Paneer-Inspired Pizza Is Both Healthyish AND Super Cheesy
The pizza that'll make you want to eat your greens—even in the dead of winter.
Chicken Tamales Verdes
We tested this tamales recipe with both instant and fresh masa. Fresh masa yielded the best corn flavor and best texture, but we’ve included instructions for using instant since the flour is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, in the international section at larger grocery stores, or online. Whichever masa you choose, be sure to save some of the tomatillo purée from the chicken filling.
The Layaway
This cocktail recipe inspired by Black Friday madness would also be tasty with regular dark rum and ginger ale, but we like the kick you get from using the spicier versions of each.
Fruity Rum Bundt Cake
Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won’t squash or shred the slices.
Hard Cider Gravy
Hard cider is really wonderful to cook with: It adds a bit of sweetness, acidity, and a hint of apple. And the leftovers are great in an autumnal cocktail. Check out step-by-step photos here.
Pumpkin Spice Icebox Cake
If a tiramisu, a pumpkin spice latte, and an icebox pie had a baby, it would be this make-ahead dessert recipe. Some things are better from a can or a box—pumpkin purée and graham crackers are two of those things.
Cranberry-Hazelnut Green Bean Salad
The freshness of the blanched green beans and crisp apple cider vinegar help cut through a heavier meal.
One-Pan Mashed Potatoes
The game-changer in this mashed potatoes recipe is the schmaltz, which lends chicken-infused richness to the world’s greatest side dish. If you can’t find it, substitute duck fat, rendered bacon fat, or just good ol' butter.
Stuffing-Fried Turkey Tenders
We combined two great Thanksgiving traditions in this recipe—deep-fried whole turkeys (which requires an outdoor cooking vessel and a scary amount of hot oil), and the flavors of stuffing, which are worked into a crunchy coating for these tenders.
Grilled Pimiento Cheese Sandwiches with Apple–Cherry Chutney
You can serve this addictive chutney alongside roasted meat (rotisserie chicken); it’s also good on a sandwich with deli cold cuts.
Shrimp and Pimiento Cheese Grits
Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.