Rick Martinez

2 weeks ago | cooking.nytimes.com | Rick Martinez

I've made salsa my whole life. These tips changed everything. Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart. Cooks tend to get set in their ways. If you grew up making your grandmother's pozole rojo with ancho, guajillo and cascabel chiles, that's how you're going to make it forever. Carrying on tradition is beautiful, if a little intense. And yet when it comes to salsas, a lot of cooks in Mexico experiment and invent in a mind-set of uninhibited creativity.

2 months ago | denverpost.com | Ali Slagle |Rick Martinez

By Ali Slagle, The New York TimesThe steam, smells and stirs of a long-simmered soup can be therapeutic, sure, but so can a warm bowl of soup that’s on the table as soon as possible. Making soup doesn’t need to take hours to be soothing and fortifying, as these tips for classic soups, stews and other brothy numbers prove. Each smart trick delivers deep flavors in less than 40 minutes. You’ll still cozy up to something delicious and fill your house with good aromas.

Nov 28, 2024 | denverpost.com | Rick Martinez

By Rick A. Martínez, The New York TimesThere are many reluctant turkey eaters out there. Deeming it bland or boring or both, they might begrudgingly eat it out of tradition or politeness. But when leftovers are being passed out at the end of the night, they’re nowhere to be found. The truth is, blandness is a gift.

Nov 25, 2024 | nytimes.com | Rick Martinez

There are many reluctant turkey eaters out there. Deeming it bland or boring or both, they might begrudgingly eat it out of tradition or politeness. But when leftovers are being passed out at the end of the night, they're nowhere to be found. The truth is, blandness is a gift.

Oct 31, 2024 | mindbodygreen.com | Rick Martinez

October 31, 2024We carefully vet all products and services featured on mindbodygreen using our commerce guidelines. Our selections are never influenced by the commissions earned from our links. When I started to write this headnote, my mouth began to water. West of Mexico City, in the city of Morelia, there is an area in el Centro, the historic district, near the cathedral where gaspacho (yes, it's spelled with an s) stands line the streets.