Plantains! I go crazy for plantains. So when I saw them on sale at a bodega on my way home from Jackson Heights, I picked up three. I am slowly working my way through them — one of the great things about plantains is that they ripen reeeally slowly, so you can keep them on your counter forever until you’re ready to use them. Also, you don’t really have to use a recipe — whether they’re grilled, roasted, baked, or fried, plantains will never disappoint. But if you want, you can add some brown sugar or cinnamon or paprika or whatever. No one will complain.
1. Cut plantains lengthwise and score horizontally.