We prefer our salads like we prefer our frozen yogurt: loaded with toppings. This plant-based sweet and spicy plantain salad from Gaz Oakley’s cookbook, Plants-Only Kitchen, is a shining example.

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 ...

To make the spicy dressing, bring the vegetable stock up to a boil and add the cornstarch mixture. Stir until completely thickened. Add the rice wine vinegar, soy sauce, brown butter and crushed ...

First thing’s first: Decide if you need unripe or ripe plantains. If you want them to be sticky, caramelized and sweet—like you would when making maduros—you’ll need to buy them ripe, or buy them ...

My friend Bob would shudder if he knew I planted plantain. As with many homeowners, he loves his lawn. And plantain — the weed — is one of the banes of a lawn, along with grubs and their attendant ...

Many fresh ingredients go from unripe (inedible) to perfectly ripe (fantastic) to overripe (again, inedible)—and sometimes this all happens in the blink of an eye. (Looking at you, avocados.) But ...