Podcast appearances and mentions of rick martinez

Kristin and Andrea speak with Rick Martinez about his new book, Salsa Daddy, and his thoughts on the state of Mexican cooking and cookbooks in America today. Rick shares why he wanted to write this specific book, how it changed him as a cook and what he hopes to convey with his work. He reveals a few key editorial differences between working on this and his first book, why he is inspired by other cuisines and what the process was like working with his passionate and skilled collaborators and leaves us with a tease for book 3.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsRick MartinezWebsiteInstagramTaste podcast episode Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showMi Cocina by Rick MartinezSalsa Daddy by Rick MartinezSix Seasons by Josh McFadden

It's a perfect party trifecta of tequila, margaritas, and salsa. Plus, we dig into the latest on food dyes. Ted Genoways considers José Cuervo's colorful history, from eluding Pancho Villa's death threats to bringing tequila north of the Mexican border Caroline Pardilla serves up 60 recipes for your next batch of margaritas Rick Martinez chops, blends, and crushes more than tomatoes for endless variations of salsa Dr. Jessica Knurick deciphers fact from fiction in the MAHA agenda. Although they're available year-round, blueberries actually have a season and they're ripe for the picking. Don't forget to sign up for our newsletter!

Stratton is a Mental Health therapist and Mindset Coach with five years of experience helping salespeople feel better so they can sell better. Prior to becoming a Coach, Stratton sold pest control for four years. He combines his personal experience in door-to-door with his passion for spirituality and psychology to help salespeople have greater success, but more importantly, a new level of confidence and well-beingIn this engaging conversation, Rick Martinez and Stratton W. Nielsen explore the profound impact of mindset on personal growth, particularly in the context of door-to-door sales. They discuss the emotional phases individuals experience, the importance of self-awareness, and the role of therapy and coaching in overcoming challenges. The dialogue emphasizes the necessity of building a supportive community, learning from mistakes, and facing fears head-on. Ultimately, they encourage listeners to view sales as a vehicle for personal development and healing, advocating for practical steps to cultivate a positive mindset and emotional resilience.

Writer and cook Rick Martinez talks to Mark and Kate about parental inspiration; being a cheesecake-obsessed teen; how Mexican-Americans are pigeonholed, culinarily; how and why he relocated from New York to Mazatlan; and his new book, Salsa Daddy. The Bittman Project is featuring two recipes from Rick's book, Salsa Daddy: Breakfast Tacos: https://bittmanproject.com/recipe/ricks-breakfast-tacos/La Mañanera (The Morning Salsa): https://bittmanproject.com/recipe/la-mananera-the-morning-salsa/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

It's so special having Rick Martinez on the show to talk about his very fun new book, Salsa Daddy. Rick is the author of the best-selling cookbook Mi Cocina: Recipes and Rapture from My Kitchen in Mexico, and Salsa Daddy is just as delicious. It's a salsa-first approach to cooking, with more than 70 salsa recipes that anchor 24 meals, from torta de Milanesa to pozole verde de pollo, and I can already tell it's going to change my cooking for the better. Also on the show, I chat with author Emma Christensen about the joy of brewing boozy drinks at home with help from her great new cookbook: Hard Seltzer, Iced Tea, Kombucha, and CiderDo you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Are you craving a crispy, fun, and inclusive party dish that will satisfy vegans, vegetarians, and meat-eaters…all at the same dinner table? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You'll want to make this classic Mexican party dish that accommodates a range of dietary restrictions from gluten-free to dairy-free, and are easy to customize with fresh toppings! You'll also want to cook up this one-pot weeknight meal that's veggie-forward, helping you get dinner on the table in a snap!Tune in for a quick dose of home cooking inspiration! Links to from this week's show:The kind of veggie quinoa bake that inspired Sonya's weeknight meal Rick Martinez's chicken taquitos from the NY Times Mashed potato taquitos from Abraca Shaba***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

In honor of National Men's Health Month, a pulmonologist and NBC News medical contributor answers a few important questions every guy should be asking. Plus, a few sales and deals from Amazon Prime Day that you won't want to miss. And, chef Rick Martinez shares a delicious grilled chicken with peach Dijon glaze recipe. 

Rick Martinez brings his warm, fun and exuberant personality to this collection of Mexican cuisine from different regions of Mexico. We love the color and texture throughout this book and talk about one of the yummiest meals we've shared together. Somebody book us a trip to sunny Mexico! Recipes mentioned in this episode: Enchiladas mineras (page 74) Aguachile (page 242) Gaspacho moreliano (page 90) Arroz blanco con mantequilla (page 50) Pozole verde, estilo Guerrero (page 116) Chiles jalapeños en escabeche (page 64) Salsa macha (page 60) Tacos árabes (page 93) Tortillas árabes (page 44) Pan de muerto (page 102) Resources mentioned in this episode: Tajín Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Next episodes coming in September 2024 after a summer break!

Pie is wonderful. Dessert pie is the best. And it makes us feel downright patriotic. Join us as we geek out on crust, fillings and baking techniques in this episode all about pie. Recipes mentioned in this episode: ⁠Tart and pie dough (The Art of Simple Food) All butter crust (America's Test Kitchen) The only pie crust (Alison Roman) Lime pie with Anzac biscuit crust (Family) Carrot pie (Six Seasons) David Liebovitz's salted honey pie (Grains for Every Season) Banana cream pie (NYT) Coconut cream pie (America's Test Kitchen) Salted lemon cream pie (Sweet Enough) Apple ombre pie (NYT) Cookbooks mentioned in this episode: The Book on Pie, by Erin Jeanne McDowell Baking with Dorie, by Dorie Greenspan Dessert Person, by Claire Saffitz Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 6/12/2024 most likely — thanks for your patience!): Mi Cocina, by Rick Martinez

Bryant Terry is a visionary in the vegan cooking world, and we tried out this well-known cookbook. We talk about nesting doll recipes, brilliant vegan flavor boosters and decide whether this book could ever work on a weeknight. (And yes, we know we sound a little breathy in the audio on this episode, we're working on it!) Recipes mentioned in this episode: All-green everything salad with creamy sage dressing (page 148) Cornbread muffins (page 37) Dill pickled fennel (page 44) Red rice with spring vegetables (page 74) Sweet potato, russet potato and tempeh hash (page 183) Millet, red lentil and potato cakes (page 175) Lentil soup (page 215) Creamy carrot coconut soup (page 208) Resources mentioned in this episode: Spotify dinner playlist Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 6/12/2024 most likely — thanks for your patience!): Mi Cocina, by Rick Martinez

"These doors have always been there." In this conversation, Rick shares his journey from building a company with 600 employees to becoming a ghostwriter. He provides tips on overcoming overwhelm and the importance of saying no. Rick also discusses the joys and challenges of running a large business and the doors it opened for him. … The post #97: Rick Martinez: What building a company of 600 employees taught me appeared first on Website Love.

Rick Martinez is a celebrated cookbook author, New York Times best-seller, beloved cook, and food personality. Rick's Mexican heritage is spotlighted in his cookbooks, TV show hosting gigs, and in his online recipe content. On this episode, we talk about his illustrious career, his future goals, as well as some of his favorite foods!Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

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The ability to connect with people shapes your life and business. Join us on the Million Dollar Relationships podcast as we explore Rick Martinez's remarkable journey from Registered Nurse to successful entrepreneur. From military experiences post-9/11 to profound encounters at a local Jiu Jitsu gym, Rick's story is a testament to the power of meaningful relationships. Tune in to learn how to prioritize growth, seize the day, and make a bigger impact in your own life. Visit www.rickmartinez.com and ricktheghost.com for more insights into Rick's incredible work.   Rick Martinez is a ghostwriter for 7-figure companies. He's also the creator of the wickedly famous, Outlaw Writing Challenge. He writes about ghostwriting, the freelancer economy, what it means to be unemployed and unemployable, personal development, and how he's achieved his dreams in very UNconventional ways. All through the lens of someone who has dedicated his life to helping others.     Key Highlights:   [00:01 - 12:04] Registered Nurse to Successful Entrepreneur and Ghostwriter Rick Martinez, a registered nurse with over two decades of experience, doubled his salary by transitioning to direct hospital contracts Founded and eventually sold his staffing firm, marking a transformative career exit Despite initial setbacks, Rick's passion for writing led him to become a ghostwriter Focused on ghostwriting for high-achieving CEOs and entrepreneurs with seven and eight-figure businesses.   [12:05 - 22:45] Honoring a Profound Impact: Serving as a Nurse and Army Reservist Rick, an army reservist, was activated and deployed to Washington, D.C. after 9/11 Worked alongside newly graduated nurses in a ward where patients had lost limbs  Formed meaningful connections with Secret Service agents and Marines   [22:46 - 34:28] The Marine Pilot Who Inspired Me to Keep Moving Forward Rick's friend, John James, a Marine pilot, flew Marine One during presidential flights and specialized in troop extraction “Heroes is zeros” —from taking care of heroes, you can't go back to taking care of zeros Rick's desire is to keep moving forward and seizing the day to make a difference     Key Quotes:   "Each morning, I wake with a sense of duty and opportunity. I am alive today, empowered to make a difference." - Rick Martinez   "You can't go back. You got to keep pressing forward, growing, discovering, and becoming the best version of yourself so that you can make your biggest impact in this world." - Kevin Thompson    Connect with Rick: Facebook: https://www.facebook.com/rick.martinez.5680899  LinkedIn: https://www.linkedin.com/in/purposehack  Website: https://www.therickmartinez.com , https://www.ricktheghost.com    Honoring: John James     Connect with me on LinkedIn! LIKE, SUBSCRIBE, AND LEAVE US A REVIEW on Apple Podcasts, Spotify, Google Podcasts, or whatever platform you listen on. Thank you for tuning in and Stay Tuned for the Next Episode COMING SOON!

Mens Discipleship Class THE DOOR POTTER HOUSE SERMONS ON SPOTIFY & APPLE PODCAST PLEASE DONT FORGET TO SUBSCRIBE & LEAVE A 5 STAR REVIEW & PLEASE SHARE WITH OTHERS, IF YOU WOULD LIKE TO SEND ME ANY TREASURE OF SERMONS YOU CAN REACH ME AT DOORPOTTERHOUSESERMONS@GMAIL.COM THANK YOU FOR LISTENING AS WE STIR OUR HEARTS TO CONTINUE TO DO THE WORK OF OUR GOD JESUS CHRIST! --- Support this podcast: https://podcasters.spotify.com/pod/show/nicholas-aguilar3/support

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One's legacy should be defined by the success of others they have helped along the way.  In this episode, Jerome welcomes Rick Martinez, a former nurse turned entrepreneur who built a successful staffing agency serving the federal government. Rick shares his unique perspective on value extraction from businesses and his journey from being a nurse to starting his own company and eventually exiting it for a profit. He explains how he contracted himself to hospitals and increased his salary by becoming a strike breaker before finally realizing he could become the contract body himself.  The conversation also explores the idea that financial freedom may not be the ultimate goal but fulfillment and freedom in other areas of life. Rick shares personal experiences of achieving financial success and realizing it did not bring him the anticipated happiness. The conversation highlights the importance of making decisions based on personal values and beliefs rather than societal expectations. Please tune in for an engaging conversation with someone who has turned his dreams into reality. [00:01 - 15:20] From Nurse to Entrepreneur: The Inspiring Journey of Rick Martinez Rick Martinez's unique perspective on value extraction in business Journey to becoming self-employed and contracting directly with hospitals How Rick has built a multi-state staffing agency [15:21 - 30:32] A Veteran's Journey of Serving Heroes and Building a Business Rick shares what it meant to be a nurse for soldiers He opened CrossFit gyms and tailored programs for amputees Financial freedom is not the ultimate goal; fulfillment is The acquisition of wealth can lead to feelings of loneliness and a need for deeper meaning [30:33 - 45:13] Entrepreneurship and the Loneliness of Success Rick talks about the sadness and loss after achieving a goal Rick discovers the importance of having support groups for entrepreneurs Rick formed a corporate entity called Life Pivot LLC after leaving the military and closing their gyms Existential crisis and the process of redefining oneself [45:14 - 49:46] Closing Segment Rick's final message: find the freedoms that are going to fulfill your life Connect with Rick through the links below! Quotes: "The founder, the CEO, is always the biggest bottleneck. It's a hard pill for CEOs and founders to swallow because they think they're the reason, and they're not. They're the hurdle, and I never knew that until the day I had to know that." - Rick Martinez "If we chase money, we're chasing the wrong thing." - Rick Martinez Connect with Rick! LinkedIn: https://www.linkedin.com/in/purposehack/  Website: https://www.therickmartinez.com/optin1620132235803  LEAVE A REVIEW + help someone who wants to explode their business growth by sharing this episode or click here to listen to our previous episodes. Dreamcatchers is an inclusive organization that targets people's interest in being more instead of a certain demographic. We have people from all walks of life at many different ages. Find out more at www.dreamsshouldbereal.com. Find out more about Jerome at www.d3v3loping.com or www.myersmethods.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

In our latest podcast episode, we had the pleasure of speaking with Rick Martinez about his expertise in recruiting and the importance of building confidence in the industry. Rick shared valuable tips on how to attract the right talent to your company and emphasized the need for self-reflection when facing challenges in recruiting. We also dove into Rick's personal story and learned about his struggles with feelings of inadequacy and how he overcame them. Don't miss out on this insightful conversation.Executive Producer - Eric OberembtProducer/Editor - Alexis ReedOther podcast platform links:https://tinyurl.com/BeAuthenticSpotifyhttps://tinyurl.com/BeAuthenticGoogle...https://tinyurl.com/BeAuthenticAppleP...https://tinyurl.com/BeAuthenticAmazon...Be Authentic or GTFO podcast Social Media:FB: https://www.facebook.com/beauthentico...IG: https://www.instagram.com/beauthentic...Website: https://beauthenticorgtfo.comPodcast Host: Eric OberembtFB: https://www.facebook.com/eric.oberembtIG: https://www.instagram.com/oberembt/

THE DOOR POTTER HOUSE SERMONS ON SPOTIFY & APPLE PODCAST PLEASE DONT FORGET TO LEAVE A 5 STAR REVIEW & PLEASE SHARE WITH OTHERS, IF YOU WOULD LIKE TO SEND ME ANY TREASURE OF SERMONS YOU CAN REACH ME AT DOORPOTTERHOUSESERMONS@GMAIL.COM THANK YOU FOR LISTENING AS WE STIR OUR HEARTS TO CONTINUE TO DO THE WORK OF OUR GOD JESUS CHRIST!

This week, a Quinta-less Alan and Scott were joined by their Lawfare colleagues senior editor Molly Reynolds and managing editor Tyler McBrien to talk over some copycat-ing that's been taking place in the national security space, including:“Hoppin' the Fence at Lulapalooza.” In a clear echo of the Jan. 6 insurrection, followers of former Brazilian President Jair Bolsonaro sacked the country's parliament this past week, just days after his successor Lula da Silva was sworn in—and while Bolsonaro himself was visiting former U.S. President Trump at his Mar-a-Lago estate. What's the relationship between Jan. 6 and Brazil's recent experience? Is this the beginning of a dangerous global trend?“The Divider House Rules.” After fifteen votes, Rep. Kevin McCarthy is now the Speaker of the House. But to get there, he had to make a lot of concessions—many of which are now showing their face in the House rules and in committee appointments, while others remain secret. What constraints has McCarthy accepted in order to win office? And will they mean for the coming Congress?“C'mon, Man!” Several months after FBI agents raised former President Trump's Mar-a-Lago estate to recover classified documents, lawyers for current President Biden have acknowledged that they located a few classified documents from his time as vice president in Biden's private office as well. Critics in Congress and elsewhere are crying out that this reflects a double-standard, but does it? How big a deal is this, and what will it mean for the ongoing Mar-a-Lago investigation?For object lessons, Alan passed along Rick Martinez's winter-friendly recipe for pozole verde. Scott recommended revisiting an old classic, Louis Menand's “The Metaphysical Club,” as a reflection on the emergence of pragmatism as an American intellectual tradition. Molly endorsed Melissa Clark's latest cookbook, “Dinner in One,” even if you have to go to the bottom of the ocean to get a copy. And Tyler invoked Kyle Chayka's concept of "ambient tv" to justify his viewing of season 3 of “Emily in Paris.” Hosted on Acast. See acast.com/privacy for more information.

This week, the Good Food team revisits their favorite segments of the year. KJ Kearney, founder of Black Food Fridays, works to recognize the contributions of his ancestors every week. Anthropologist Deepa Reddy explains banana diversity in India which makes the fruit ubiquitous and vital to the country's culture. Food scholar Darra Goldstein describes the evolution of Russian cuisine despite scarcity and isolation. To understand his cultural history and deepen his culinary passion, Austin-born Rick Martinez moved to Mexico and visited 32 states. Coinneach MacLeod spent much of his time during the pandemic baking. Soon, he became a TikTok star. At Bé Ù, Uyên Lê serves Vietnamese comfort and street food while promoting equity and sustainability.

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora Francis Lam hosts the 2022 pre-recorded edition of our popular Thanksgiving show. Francis is joined by special guests Claire Saffitz, author of Dessert Person, Rick Martinez author of Mi Cocina: Recipes and Rapture from My Kitchen in Mexico, Chef, and Chopped judge Maneet Chauhan, and our very own Jesse Sparks, host of The One Recipe podcast to answer Thanksgiving questions. Broadcast dates for this episode: November 24, 2022

Referenced in this episode Mi Cocina: CookbookSweet Heat: Rick's Video SeriesGenius-Hunter Extra CreditBorderline Salty: Rick's Podcast with Carla Lalli MusicHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Rick Martinez, Executive Director of the California Fire Foundation California Fire Foundation (CFF) about, with support from The PG&E Corporation Foundation, has awarded a total of $730,000 in wildfire safety grants.

Carla Lalli Music has spent years working in many facets of food, from restaurant-managing to editorial work, to teaching. Today she is a James Beard Award-winning author, podcast host, and host of her popular youtube cooking series, Carla's Cooking Show. Listen in for an episode chock-full of recipes and tips, along with tales from the culinary and publishing worlds. We begin with her tried and true, go-to soup that she found herself revisiting during the pandemic, and all across the years with its many iterations, and get into food memories---from her childhood and through college. We discuss how she thinks about meal prep; tips for new home cooks and cooking in college, where and how to get the best culinary training, what she learned about chefs, cooking and restaurants during her time at Bon Appetit magazine, working for Martha Stewart, cookbooks, cookbook writing, her process behind recipe naming, and how she learned to write for the home cook. She shares what it's like when she's recipe-developing, and her vision for her distinct visual branding. We talk about the importance of good on-set vibes for creating and making, and the secret sauce that makes her cookbooks ones that the home cook reserves a permanent place for on their counters. We discuss personal influences, and Carla shares some insight into food writer and television cook Nigella Lawson, including why Nigella loves her work. We got the media maven's take on why cooking content has exploded online, and we talk the many ways in which people make cooking videos. Carla breaks down Borderline Salty, the podcast she shares with fellow cook and author, Rick Martinez , their relationship, how they met, and why they complement one another. We wrap with the lessons found in learning, going and getting what's next, what she's cooking next, and a must-have list of her most favorite things. Discover more and shop the podcast:Carla's Borderline Salty PodcastCarla's Cooking Show on YouTubeWhere Cooking Begins by Carla Lalli MusicThat Sounds So Good by Carla Lalli MusicCarla's  favorite Zojirushi Rice CookerCarla's go-to Ren Jelly CleanserCarla drinks bubbly water with Superieur Electrolyte MixCarla uses Nars Lip Pencil in Promiscuous

What does a cookbook editor actually do day-to-day in the year 2022? It turns out, more than you could ever imagine. On this episode of the show, we catch up with our old friend Raquel Pelzel. She's the editorial director at Clarkson Potter and has authored more than a dozen cookbooks of her own. It's clear that Raquel has tremendous respect for her authors, including Eric Kim, Rick Martinez, and Claire Saffitz, and we find out how she allows her authors' voice to shine through. We also talk about the way she edits a recipe, which goes back to her time working at the demanding Cooks Illustrated. Was her mom “the worst cook in the world”? Yes, she was, and we find out about Raquel's interesting upbringing living on the North Side of Chicago. This is such a great conversation about making and loving cookbooks!More from Raquel Pelzel:High Cuisine: How I Wrote a Serious Pot Cookbook [TASTE]Thank You, WhatsApp. Or, How to Crowd-Source an Israeli Family Recipe. [TASTE]What Cookbook Author and Publishing Maven Raquel Pelzel Cooks for Her Family in a Week [Epicurious]

On this episode, hosts Rick Martinez and Carla Lalli Music give pointers for getting golden brown cutlets, share strategies on veg-heavy dishes that won't heat up your kitchen, and help a caller achieve the ideal crispy-chewy-crunchy-gooey chocolate chip cookies.  Plus, actress Eva Longoria joins this week's Total Kitchen Nightmare segment to discuss how cooking mishaps made her a better chef. This week's recipe book: Rick's Giant Chocolate Chip Skillet Cookie Carla's California Veggie Sandwich  Stella Parks' Chocolate Chip Cookies Carla's Crunchy Chicken Cutlet Sandwich  As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663).  Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.  If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.  You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

On this episode, hosts Rick Martinez and Carla Lalli Music discuss solutions for achieving perfectly softened buttah, share how they remedy jalapeño hands for…post-dinner activities, and talk through some helpful tips for what to eat (or drink) while dealing with health issues that take solid foods off the table.  This week's recipe book: In NYC? Check out Parcelle Wine Bar and Heart of Dinner Rick's Cheesy, Meaty Lasagna  Carla's Instant Pot Black Bean Soup This week's Rad Fad/Bad Fad contender: Where Do You Find the Best Chicken Caesar Wrap in NYC? As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663).  Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.  If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.  You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Support World Evangelism by becoming a subscriber to the DAILY PREMIUM AD-FREE SERMON PODCAST using the links below: Subscribe to the premium podcast for only $3/month at Supercast: https://vbph-sermons.supercast.tech/ Subscribe to the premium version of this podcast in Apple Podcasts for $4.99/month: https://apple.co/3dix1mC ALL PROCEEDS GO TO WORLD EVANGELISM --- We need five-star reviews! Tell the world what you think about this podcast at: Apple Podcasts: https://apple.co/3dix1mC Podchaser: https://www.podchaser.com/podcasts/vbph-sermon-podcast-43369 Join our bible reading plan: https://bible.com/p/37105438/98d214149e0115fd6b7114ad30095ebf Want to receive text updates from our church? Send the keyword VBPH to 844-990-3380. Please let us know how this message has influenced you by connecting with us using one of these options: Email: pastor@vbph.org Voicemail: https://anchor.fm/vbph-sermons/message Facebook: https://facebook.com/vbph.church Instagram: https://instagram.com/vbph.church Twitter: https://twitter.com/vbph_church Website: https://vbph.church Are you in Hampton Roads and want to visit our church? Come join us IRL: 1045 Lynnhaven Pkwy., Virginia Beach, VA 23452 ---

On this episode, hosts Rick Martinez and Carla Lalli Music dive into the dos and don'ts of grilling sausage, break down the different ways to store your baked goods, and share the kitchen appliances they think are the most underrated.  And on the latest No, Thank You, Please, Rick and Carla make a very convincing argument for trying eggplant. This week's recipe book: In Mexico City? Check out Los Cocuyos Carla's Sorry, I Like Celery Rick's Cowboy Cookies Carla's Vanilla Brown-Butter Tart Rick's Roasted Eggplant Sabich Sandwiches As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663).  Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.  If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.  You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

I'm not just a podcast creator, I'm a long-time listener as well.   My number one category is business, but you can't listen to business all the time. No matter what I'm hearing though, I can't turn off my brain when it comes to the production values.   First up, cooking and food shows. I have found that food shows are relaxing and often help me relax and fall asleep!   Borderline Salty is a weekly podcast hosted by Carla Lalli Music and Rick Martinez. These chefs and test kitchen experts have great chemistry together and they talk about food, take calls and answer questions from listeners. It's a fun listen.   Dinner for One is the audio exploration of what happens when the Paris fairytale ends and real life begins. This is the genius of Sutanya, the creator and host. She's a Jamaican-born, Bronx-raised, American living in Paris' cooking dinner and sharing her story.   Next up, true crime. Of course I listened to Serial which is one of the biggest shows in the genre. I'm looking forward to their next season.   What's caught my attention right now is Hollywood Con Queen. I don't want to give too much away but it's the story of one of the weirdest and wildest scams in Hollywood history.  I'm also into Queen of the Con Irish Heiress. What if you woke up to discover that your best friend isn't who they say they are? This is fascinating to me. Cons are work; a long game all their own and I'm loving how this story is being shared.   Another favorite is The Terri Cole show. This is for anyone who wants to learn more about practical psychology, achieving personal freedom, self-improvement, meditation, mindfulness practices, harnessing the power of intention, and real-life strategies for personal transformation.  She has a grounded style and uses story to help understand the lesson in the message. Her advice is practical and I'm really looking forward to having her on this show!   If she's new to you, I suggest listening to episode 337 on Boundaries first. It's so good.   There's so much to dive in when it comes to podcasts. This is what I've been listening to now. I'm always open for new shows so please share your favorites with me.   Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode, hosts Rick Martinez and Carla Lalli Music offer sweet and salty snack ideas for your next movie night, share safety tips for using a mandoline, and break down their philosophies around recipe development. This week's recipe book: Steve Jenkins' book Cheese Primer Check out this cheese paper Carla's mandoline recommendation Rick's Totally Easy Tortilla Española with Romesco Carla on her love for this perfect popcorn recipe  This week's Rad Fad/Bad Fad contender: A Healthy Coke As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663).  Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.  If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.  You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

On this episode, hosts Rick Martinez and Carla Lalli Music give guidance on grit-free mussels and clams, tips on making tender corn tortillas, and suggestions on how to cherish expensive, but delicious, caviar. And this week on No, Thank You, Please, Rick and Carla remind us why tomatoes, especially this time of year, are worth a try. This week's recipe book: In NYC? Check out Leo Sourdough and Russ and Daughters The Espresso Martini Is Everywhere (Again) Carla's Avocado and Fresh Chile Caprese Rick's Tortillas de Harina de Maíz Carla's Party B.L.T Rick's Fried Tomato Sandwich with Lemon-Basil Sour Cream As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663).  Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.  If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.  You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

On this episode, hosts Rick Martinez and Carla Lalli Music dream up new summer pastas, give guidance on making creamy oat milk, and explain the difference between fresh garlic and garlic powder (and why you need both). This week's recipe book: Rick's dad's Refried Beans Carla's Swiss Chard Pesto Pasta Carla's Daddy Pasta Crunchy Peanut Butter Cup Rice Cakes  As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663).  Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.  If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.  You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this episode hosts Rick Martinez and Carla Lalli Music support callers through how to make perfectly cooked duck, help plan a dinner party with surprise ingredients, and share tips on what to do with all of your extra celery.  And this time on No, Thank You, Please, Rick and Carla explain why you should warm up to artichokes.  This week's recipe book: Rick's Chocolate Birthday Cake Andy Baraghani's The Cook You Want To Be Carla's Celery Ceasar Salad Maggie Zhu's Tiger Salad Carla's Spaghetti with Braised Artichokes Rick's Grilled Baby Artichokes with Aleppo Pepper and Parmesan As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663).  Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.  If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.  You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

On today's episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music respond to a rant about unsalted butter, discuss the basics of spice cabinet organization, and share tips for how to stretch a limited amount of basil.  Plus, Stephen Satterfield from Netflix's High on the Hog joins us to share a kitchen nightmare story from his early days in fast-food service. Since we recorded this episode, High on the Hog won a Peabody Award. Congrats, Stephen! This week's recipe book: Carla's Sunday Ragu Rick's Double Dutch Chocolate Cookies Carla's Salted Rosemary Shortbread This week's Rad Fad/Bad Fad contender: An Italian Grinder Sandwich As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663).  Check out Whetstone Magazine here and watch High on the Hog: How African American Cuisine Transformed America on Netflix Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.  If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.  You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Rick Martinez and Jesse get into it this week to talk about Rick living his dream life in Mexico, the vast superiority of homemade tortillas, and his mouth-watering One: Rajas con Crema, aka roasted poblano chiles in cream. Rick Martinez is a beloved cook, writer, podcaster, and YouTube video host. You can follow him on Instagram @chefrickmartinez. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

No WTF, no Deep Dive, just bitching in the kitchen. Guest complainers Rick Martinez and Carla Lalli Music join us for a food and cooking complaint edition of the rant hotline. Rick and Carla are chefs, cookbook authors, video hosts, AND cohosts of the new podcast, "Borderline Salty." We discuss everything from slapping meat, to licking raw chicken, to actual helpful cooking advice, and everything in between. For DBWP, Bari is highlighting Them's article, 7 Banned LGBTQ+ Authors on the Books That Changed Their Lives for some summer reading inspo. Follow the team: @MattBellassai, @FinkelBariPie, @UnhappyHourPod (on Twitter,) and @UnhappyHour (on Instagram)  Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, we're excited to tell you about Borderline Salty, a new weekly call-in food podcast from Pineapple Street Studios, hosted by acclaimed chefs Carla Lalli Music and Rick Martinez. They'll share their latest ingredient obsessions, give you their hot takes on the latest food trends, and bring you their kitchen nightmare stories. Whether you're still finding your way in the kitchen or have been cooking for years, this show has something for everyone. New episodes come out weekly — wherever you get your podcasts. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This bonus episode is a recording of our live r/food Reddit Talk from May 16, 2022, with special guest Rick Martinez! Rick Martínez is the host of the video series Mi Cocina and Sweet Heat on the Food52 YouTube channel. Rick also stars in Pruébalo on the Babish Culinary Universe, cohosts the Borderline Salty podcast with Carla Lalli Music, and is a regular contributor to The New York Times. Rick's new cookbook Mi Cocina: Recipes and Rapture from My Kitchen in Mexico is a New York Times bestseller. rick-martinez.com _ Find Pod Appétit: Website: podappetitpodcast.com Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com Merch: podappetit.threadless.com _ Logo by: Janelle Wilke Instagram: @janelle.wilke

We're having special guest complainers Rick Martinez and Carla Lalli Music of the podcast Borderline Salty on the show. So of course that means that we want to share your food rants with them! Call our Rant Hotline and let us know what foods, trends, kitchen utensils, or culinary traditions you hate! Call our Rant Hotline at 601-600-RANT. That's 601-600-7268. Learn more about your ad choices. Visit podcastchoices.com/adchoices

A child of the 1970s, chef Rick Martinez grew up in Austin before moving to Mexico in search of his heritage. Food workers and farmers are galvanizing and forming unions to push for fair practices. Chef and activist Suzanne Barr didn't have aspirations to own a restaurant, but cooking for her ailing mother sent her career on a new trajectory. Eddie Lin remembers Yening “Lupe” Liang of Hop Woo, a Chinatown institution. Felix Böck was inspired to develop a recycling system for reusing chopsticks. LA Times restaurant critic Bill Addison visits the new location of Shunji. Dragan Ivanovic drives a refrigerated truck with his forage that he brings directly to chefs' doorsteps.

In the aftermath of Diapér-gate we discuss why GP's sophisticated satire goes over normies' heads. Agnes recounts her Prolon week, and Bryan suffers the wrath of G*nter reply-gals after Dr. J*n threatens to dox someone for calling her a libtard. We also talk blood sugar's relationship to anxiety, clean summer scents, BA alum Rick Martinez's regional Mexican cookbook, the NFT collapse and more!

Support World Evangelism by becoming a subscriber to the DAILY PREMIUM AD-FREE SERMON PODCAST using the links below: Subscribe to the premium podcast for only $3/month at Supercast: https://vbph-sermons.supercast.tech/ Subscribe to the premium version of this podcast in Apple Podcasts for $4.99/month: https://apple.co/3dix1mC ALL PROCEEDS GO TO WORLD EVANGELISM --- We need five-star reviews! Tell the world what you think about this podcast at: Apple Podcasts: https://apple.co/3dix1mC Podchaser: https://www.podchaser.com/podcasts/vbph-sermon-podcast-43369 Join our bible reading plan: https://bible.com/p/37105438/98d214149e0115fd6b7114ad30095ebf Want to receive text updates from our church? Send the keyword VBPH to 844-990-3380. Please let us know how this message has influenced you by connecting with us using one of these options: Email: pastor@vbph.org Voicemail: https://anchor.fm/vbph-sermons/message Facebook: https://facebook.com/vbph.church Instagram: https://instagram.com/vbph.church Twitter: https://twitter.com/vbph_church Website: https://vbph.church Are you in Hampton Roads and want to visit our church? Come join us IRL: 1045 Lynnhaven Pkwy., Virginia Beach, VA 23452 --- RAISE EVEN MORE FOR WORLD EVANGELISM BY EXPLORING OUR SHOW'S SPONSORS: Try Audible Premium Plus and Get Up to Two Free Audiobooks – https://amzn.to/3l9vPpw Find the perfect freelancer for your project at Fiverr – https://fvrr.co/2Yy97Ql Save and Invest with Acorns. Get $5 bonus investment in five minutes – https://bit.ly/38OZ6QT Get 55% off of QuickBooks for your first three months – https://bit.ly/3A9Kc3P Try Melio: The free bill-paying solution for small businesses & churches – https://bit.ly/2XdVEgc How about a protein bar that actually tastes good? That's Built Bar! – https://bit.ly/3hvTFuH The BEST Smart Home Technology At the BEST Price: WYZE.com – https://bit.ly/3bLnAfp

For the last few years, Rick Martinez, food writer and host of multiple food shows on YouTube, lived in Mexico, travelling around the country trying different dishes and experimenting with Mexican ingredients in his home kitchen. Now, his new cookbook, called Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook, summarizes his favorite dishes from his adventures, from Oaxaca, to Sinaloa, to Mexico City. Martinez joins us to discuss Mexican cooking. Cemita Poblana   Fried pork cutlet sandwich topped with strands of queso Oaxaca MAKES 4 CEMITAS   I had walked to the Mercado Municipal La Acocota in Puebla and was looking at ceramics when a crazy thunderstorm started. It shook the building and wouldn't let up. I had not intended to eat there, but I was trapped. I didn't want to walk in the rain and there were no taxis nor Ubers nearby.   I saw a woman at a cemita puesto (sandwich food stall) take balls of queso Oaxaca and pull them apart into long, thin threads of cheese—it was like watching someone pull apart a sweater into strands of fiber. Queso Oaxaca is similar in flavor to Monterey Jack with the string-like texture of fresh mozzarella—it is made by pulling the cheese into strands and rolling it up like a ball of yarn. After unraveling it, the vendor took a handful of the cheese strands and used them to top the cemitas before smashing the avocado into the bread and closing the cemita. I was in complete awe. I ordered a sandwich, of course.   This was also my first time tasting pápalo, an herb that has a flavor similar to the combination of cilantro, mint, and basil. It is pretty difficult to find, even in parts of México. So, if you can't find it, and you probably won't, just use a combination of herbs to mimic the flavor. But if you do see it, buy it and try it!   4 boneless center-cut pork chops (6 oz/170 g each), excess fat trimmed Morton kosher salt and freshly ground black pepper 1 cup all-purpose flour 3 large eggs, at room temperature 3 cups panko Japanese-style bread crumbs or unseasoned bread crumbs ½ cup vegetable oil 2 large avocados, peeled, seeded, and halved 4 cemitas poblanas, teleras, bolillos, or brioche rolls, halved and toasted Chiles Chipotles en Escabeche,or sliced Chiles Jalapeños en Escabeche, plus brine from the jar ½ medium white onion (5.6 oz/160 g), thinly sliced 1 cup (packed) pápalo (1 oz/30 g) or a combination of cilantro, basil, and mint 8 ounces queso Oaxaca or fresh mozzarella (226 g), pulled into thin strands or shredded 8 ounces thinly sliced smoked or cooked ham (226 g)   Place a pork chops between two sheets of plastic wrap and pound to a ¼-inch thickness. Unwrap and set aside on a plate. Repeat with the remaining chops, then season both sides with salt and pepper.   Add the flour to a shallow bowl (a pie plate works best). Place the eggs in another shallow bowl and beat to combine. Place the panko in a third shallow bowl. Season the flour, eggs, and panko with salt and pepper.   Working with one at a time, dredge a chop through the flour, shaking off any excess and making sure both sides are well coated. Transfer to the bowl with the eggs and turn to coat. Lift from the bowl, letting any excess drip off. Add the pork to the panko, pressing it into the crumbs on both sides to adhere, then transfer the pork to a sheet pan. Repeat with the remaining chops.   In a large skillet over medium-high, heat ¼ cup oil. Cook 2 cutlets at a time until the coating is deep golden brown and the pork is just cooked through, for about 3 minutes per side. Transfer to a plate lined with paper towels. Wipe out the skillet and repeat with the remaining ¼ cup oil and 2 cutlets.   Smash half of an avocado onto the top half of each toasted cemita so that it sticks to the bread. Set a pork cutlet on each bottom half. Top the pork with the chipotle, onion, pápalo, queso, ham, and a generous drizzle of chipotle brine. Top the cemita, cut in half, and serve.  

This week, we're sharing a trailer for Borderline Salty, a new weekly call-in food podcast from Pineapple Street Studios, hosted by acclaimed chefs Carla Lalli Music and Rick Martinez. They'll share their latest ingredient obsessions, give you their hot takes on the latest food trends, and bring you their kitchen nightmare stories. Whether you're still finding your way in the kitchen or have been cooking for years, this show has something for everyone. New episodes come out weekly — wherever you get your podcasts. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, we're sharing a trailer for Borderline Salty, a new weekly call-in food podcast from Pineapple Street Studios, hosted by two of our friends, Carla Lalli Music, and Rick Martinez. They'll share their latest ingredient obsessions, give you their hot takes on the latest food trends, and bring you their kitchen nightmare stories. Whether you're still finding your way in the kitchen or have been cooking for years, this show has something for everyone. New episodes come out weekly — wherever you get your podcasts. 

We're bringing you something special this week. We're introducing a new podcast produced by Pineapple Street Studios, the same folks who created the shows 9/12 and Back Issue.  Borderline Salty is hosted by acclaimed chefs Rick Martinez and Carla Lalli Music, who have spent years cooking together and have encountered every kitchen mishap imaginable. Now, they're ready to take on your questions to help you become a better, smarter, happier cook. The hosts will also share their latest ingredient obsessions, hot takes on the latest food trends, and how they recovered from total kitchen nightmares.  Whether you're still finding your way in the kitchen or have been experimenting for years, this show has something for everyone. We're going to play you the trailer from the new podcast, Borderline Salty, from Pineapple Street Studios. New episodes weekly — wherever you get your podcasts.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora This week, we're celebrating the cookbooks of Spring 2022! We talk with British chef Asma Khan about her latest book, Ammu. The book is an homage to her mother and she walks us through her childhood eating, imagine the aroma of pakoras (onion fritters) frying during monsoon season in India! Then, we chat with Rick Martinez about his latest book, Mi Cocina and his decision to move to Mexico City to connect with his culture. He leaves us with a delicious recipe for Ceviche de Camarón y Leche de Coco (Raw shrimp and watermelon tossed with coconut milk and lime juice). We talk to Reem Assil, author of the book Arabiyya , Recipes from the Life of an Arab in Diaspora about Arab bread and  why she considers it the foundation of Arab cuisine. Then, Jess Damuck gives us tips to ensure the perfect salad every time, her latest book is Salad Freak. Broadcast dates for this episode: April 1, 2022 (originally aired)