This simple starter of fried plantains quickly became the star of Adrian Forte’s menu at Sam Jordan’s modern Caribbean restaurant Lucia, which opened on Fairfax Avenue in the spring. The caramelized, ...

"It can be eaten for breakfast, lunch, dinner, or even a snack. It can be as sweet as a dessert or as savory as a potato pancake; it all depends on how ripe the plantain is or isn’t." ...

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 ...

Double-frying smashed, unripe plantains yields patacones, which are the ideal scoop for this bright and colorful sea bass ceviche. Bibiana González Rave, owner and winemaker at Alma de Cattleya in ...

This simple starter of fried plantains quickly became the star of the menu at Adrian Forte’s modern Caribbean restaurant Lucia, which opened on Fairfax Avenue in the spring. The caramelized, crispy ...

Heat the oven to 200 F. Using a mortar and pestle or garlic press, crush the garlic and place in a small bowl. Add 2 teaspoons of salt, the pepper and oregano. Stir in the juice and olive oil. Set ...

The bright blue restaurant brings all the island vibes.