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 similar to bananas but are larger, more angular, and are usually only eaten after being cooked. They have more starch and less sugar than bananas and are used often in tropical regions ...

Recipe developer, writer and ButcherBox's chef-in-residence Ashley Lonsdale is stopping by the TODAY kitchen to make two of her favorite Caribbean-inspired recipes. She shows us how to make tender ...

When out walking in Kaneshie, the town in Ghana where my grandmother lives, in the hot dusk of the evening among the clatter and chaos of life, amid the sound of tro-tro (share taxi) drivers shouting ...

During the winter, we crave warm, comforting flavors. But once spring and summer come around, our taste buds scream for refreshing, flavorful meals—like this jerk chicken bowl perfect for lunch, ...

This simple starter of fried plantains quickly became the star of Adrian Forte’s menu at Sam Jordan’s modern Caribbean restaurant Lucia, which opened on Fairfax Avenue in the spring. The caramelized, ...

ABC News' Stephanie Ramos shares a recipe that celebrates her heritage. For ABC News correspondent Stephanie Ramos, nothing says family like food. She joined her mom Lissette and brother Pierre ...

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 ...