Plantains are a staple in tropical regions and most of Latin America including Brazil. They’re a great source of potassium and dietary fiber. Green, yellow, fried, baked, boiled, grilled or sauteed, ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

It’s been a while since I have eaten something and been excited about it. I’ve been experiencing a phase where food is simply something to consume for its nutritional value and survival – a story for ...

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 ...

I had a totally different idea planned for this week’s column but that idea was immediately tossed aside when I popped the first piece of a caramelized-bottom of baked ripe plantain and bacon into my ...

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 ...

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 ...

Use ripe plantains for this dish. They must be almost black, but the fruit inside will be mellow and sweet. If plantains are unavailable use bananas. Remove from skin and brush with oil and lime juice ...

When we are looking for a different alternative to the traditional appetizers, without wanting to invest too much time in the kitchen or make too much effort, there is no better option than these ...

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