Join Maryam Hampton as she partners with AncestryDNA to explore her West African heritage through delicious traditional ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. First things first: Decide if you need unripe or ripe plantains. If you want them to be sticky and caramelized when cooked—like ...

Golden, caramelized edges and that soft, naturally sweet inside—fried plantains really show off simple goodness. When you set ...

To cook the plantains, heat about ¼-inch of oil in a cast-iron skillet. The oil should be about 350˚F. Fry the plantain slices in batches until golden brown. Remove, drain on paper towels and season ...

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 ...