My family in Costa Rica had a restaurant that served up the best plátanos maduros. The fried plantains, made with my tío Roberto's secret recipe, were loved by nearly everyone who tried them. Having a ...

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 ...

Cut plantains into 1-inch pieces. Film bottom of a large skillet with oil and place over medium heat; a minute later, add plantains. Cook, turning as necessary and adjusting heat so plantains brown ...

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 ...

Lourdes Castro is a highly-regarded food educator and the author of four cookbooks focused on Latin cooking. She teaches Nutrition and Food Studies at New York University, where she also serves as ...

Pastry chef Paola Velez gives Bananas Foster, the classic flambéed dessert, a Caribbean twist by swapping out bananas for plantains and adding warm spices and coconut water to the caramel sauce. If ...