Rick Martinez
Bon Appetit Magazine
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Past articles by Rick:
Caramelized Plantain Parfait
When the plantains are pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy. → Read More
Frijoles de la Olla Recipe
Forget soaking your beans and make like Rick Martinez, who tosses them straight into a flexible five-ingredient blend of water, salt, herbs, garlic, and some kind of allium. → Read More
How to Make Salsa Out of Anything
Use this handy formula to select by the seasons, the flavors, or just whatever you have hanging out in the back of your fridge. The possibilities are infinite. → Read More
Salsa de Árbol Recipe
This easy chile-spiked simmered tomato salsa pairs well with the beet-topped tostadas, but it’s definitely an applicable topper for all your taco needs—and beyond. → Read More
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. → Read More
Tie-Dye Butter Cookies
Did you hear? Tie-dye is back. And thanks to our easy Swirl-n-Dip method, it’s also edible. → Read More
Cornbread Stuffing With Sausage and Corn Nuts
In this cornbread stuffing recipe, sweetness is balanced by the sausage, celery, onion, and herbs, while the addition of corn nut magic dust makes for an extra hit of corn flavor. → Read More
Chicken Tinga Tostadas With Bacony Black Beans
Shredded chicken smothered with a smoky, spicy tomato salsa... just when we thought we had everything we could possibly want in a recipe, we added bacony refried beans, a crispy tostada, and a smattering of cilantro and cheese. → Read More
Chile Chicken Nachos
Dividing everything between two baking sheets solves problems and creates party opportunities. You’ll get the ideal ratio of ingredients layered on each tray, and if you want, you can put them into the oven at different times so that there’s always a hot, melty batch for your guests. → Read More
Bacon in the Oven Recipe
Not only does this method for bacon in the oven free you from needing to constantly tend the bacon while it cooks, but it also produces superior results. → Read More
How to Make Tamales, a Step-by-Step Guide
Two recipes that will teach you how to make tamales with lots of photos. Choose from pork or chicken fillings, and find out the secret to spreading masa. → Read More
Cheesy Brussels Sprouts Gratin
This Brussels sprouts gratin recipe is a holiday-worthy, crowd-pleasing side dish. But really, you can't go wrong with cheese, cream, and pancetta. → Read More
Brioche au Sucre Recipe
These slightly sweet brioche buns have a tender, buttery inside that's mouthwateringly good. → Read More
The Cheesy Brunch Recipe You Need This Fall
This brunch recipe for a cheesy egg bake also makes an easy breakfast-for-dinner feast, and it comes together in 30 minutes, give or take. → Read More
This Chocolate Chip Cookie Recipe Ruins Every Other Cookie Recipe
Really, though. These brown butter chocolate chip cookies are insane. → Read More
Set-It-and-Forget-It Roast Pork Shoulder
Scoring the skin isn’t just for looks; it helps the fat render and makes the roast easy to slice. → Read More
A Shreddy, Saucy Ropa Vieja Recipe to Make This Weekend
Cancel your plans, make this instead. → Read More
Maduros (Fried Sweet Plantains) Recipe
This recipe for fried plantains will show you how to get that deep caramelization and custardy interior, and how to pick out the best plantains at the grocery store. → Read More
Ropa Vieja Recipe
You can make this classic Cuban braise with flank steak, brisket, or our favorite, chuck roast. It's rich, flavorful, and completely comforting. → Read More
Blackout Cake Is Quite Possibly the Most Chocolaty Cake We've Ever Made
Check out this decadent 5-layer cake recipe inspired by the legendary Ebinger bakery's famous World War II-era Brooklyn Blackout cake. → Read More