In this episode of In the Kitchen with Matt, I will show you how to eat plantains. This easy baked plantain recipe is one way ...

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 ...

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 ...

Sauce: Remove seeds from jalapeño peppers, coarsely cut and place in a blender or food processor. Coarsely cut the cilantro, including stems and leaves, and add to the peppers. Add water, garlic, lime ...

Ingredients 2 ripe plantains (yellow with black spots is ideal) Olive oil spray Pinches of cinnamon (optional) Pinches of salt (optional) Step 1 Preheat oven to 400 degrees while preparing the ...

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 ...

Appetizer: When we are looking for a different alternative to the traditional appetizers, without wanting to invest too much ...

There’s something about plantain that feels like a warm hug from home. Maybe it’s the golden color when it caramelizes just right in the pan, or the sweet aroma that fills the kitchen before the food ...

Growing up, I’d never heard of a plantain, much less seen one. When I first noticed them in grocery stores, I thought they were some type of unusual, big banana. I was only partially wrong as ...