Sarah Kirnon

This recipe pairs crispy fried plantains with homemade hot sauce and a cooling lime sour cream, but each is delicious all by itself.

If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

This Jamaican classic gets richness from coconut milk, heartiness from kidney beans, and an intoxifying aroma from fresh herbs and garlic.

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

The longer you can let this chicken rest in the marinade (up to 24 hours), the better the warm, aromatic, fiery spices will penetrate the meat.