First things first: Decide if you need unripe or ripe plantains. If you want them to be sticky and caramelized when cooked—like maduros, which are sweet, ripe plantains fried in oil—you’ll need to buy ...

Plantains are a staple in tropical regions and most of Latin America including Brazil. They’re a great source of potassium and dietary fiber. Green, yellow, fried, baked, boiled, grilled or sauteed, ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

Puerto Rican cooks often stuff baked plantains with ground beef. Instead, chef Jose Enrique likes to contrast the plantains' sweetness with a savory mix of lamb, eggplant, tomatoes and feta. Arguably ...

It’s been a while since I have eaten something and been excited about it. I’ve been experiencing a phase where food is simply something to consume for its nutritional value and survival – a story for ...

I had a totally different idea planned for this week’s column but that idea was immediately tossed aside when I popped the first piece of a caramelized-bottom of baked ripe plantain and bacon into my ...

Use ripe plantains for this dish. They must be almost black, but the fruit inside will be mellow and sweet. If plantains are unavailable use bananas. Remove from skin and brush with oil and lime juice ...

When we are looking for a different alternative to the traditional appetizers, without wanting to invest too much time in the kitchen or make too much effort, there is no better option than these ...

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