Rick Martinez

Cooking the pulverized corn nuts in butter along with the stuffing vegetables blooms them like spices, bringing out all their earthy, funky, wonderful corniness.

Think outside the Thanksgiving leftover sandwich box and make this crispy, crunchy, can’t-stop-eating it dish.  

This spicy-sweet chicken transforms a bird right off the rotisserie into a versatile filling for nachos, enchiladas, tacos, burritos, and more.

Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.

The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.

A make-ahead Parmesan and panko crumble adds addictive savory crunch to this large-format holiday side.

This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes.

Not only does this oven method free you from needing to constantly tend the bacon while it cooks, but it also produces superior results.

Scoring the skin isn’t just for looks; it helps the fat render and makes the roast easy to slice.

You can't go wrong with cheese, cream, and pancetta.

If you don’t have an ovenproof skillet for this shakshuka recipe, just cook everything in a medium skillet and transfer to a 2-quart baking dish before cracking the eggs.

This warm, comforting soup is just the thing for a random Tuesday night, and it’s cold outside, and you don’t want to put too much effort into cooking.

These slightly sweet brioche buns have a tender, buttery inside that's mouthwateringly good.

The perfect cold weather brunch.

Before you panic about the habaneros—we've got a trick in this recipe that mellows out the spice. A lot.

The classic Cuban braise that definitely requires a side of maduros and beans.

Here's how to get that deep caramelization and custardy interior.