Not sure what got into the NY Times Food section, but two articles this week center around the plantain. As a Tampa native, I've been eating plantains as long as I can remember from little cafes and sandwich joints. Soon after I began cooking for a living, I began exploring using plantains for just about everything, from garnish to the star of the plate. Anyone who's ever cooked with a green plantain knows the first time you go to peel one, you're dealing with just any banana.
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