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 ...

It’s perfect for a cosy night in or a hearty family dinner. This dish combines the sweet, rich flavours of ripe plantain with the savoury goodness of a well-seasoned broth. Whether you're a seasoned ...

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives. Mark Bittman, author of How to Cook Everything and The Best Recipes in the World shared ...

While bananas and plantains have their differences, one thing remains the same: as they ripen they both turn from green to yellow (and eventually brown and black) and become sweeter. You may already ...

A few years back, I went on a two-week trip to Puerto Rico. The most wonderful thing I ate was mofongo, a dish made with ...

Two cautions about making these plantains, the traditional and ideal accompaniment to Chicken with Rice (Arroz con Pollo). One, don’t use plantains unless they are black, far riper than any banana you ...