Google is not your friend when searching for "authentic" plantain recipes and reliable information. But your retired Spanish-teacher mom and Colombian exchange sister definitely rank at the top of the ...

There are chefs whose minds work in ways that astound. Their creations, and their approach to ingredients are a combination of artful expression, respect, and a dash of playfulness. It is what sets ...

Heat oil in a heavy, high-sided skillet or shallow Dutch oven over medium-high to 350°F. Add half of the plantain slices and cook until bottoms are mahogany-colored with speckles of yellow poking ...

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 ...

When I was a kid, my only exposure to plantains came when my dad thinly sliced and fried up a batch of green ones to make homemade plantain chips. They were rough-hewn: mostly crisp but still a little ...

What it tastes like: Don't give me fruit for dessert. Ever. Don't hand me an apple or a bowl of sliced peaches in cream, because I will not fall for it. While fruit is delicious, fruit is not dessert.