My love for okra began as a child and continues to border on just this side of insanity. I love okra. As a young boy, I would smuggle a brown bag full of fried okra into the movies as my better-than-popcorn...
Author: Alexander Smalls
Author: Brandi Neuwirth
Author: Bruce Mattel
For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is named, reached South Carolina with the slave trade...
Author: Edna Lewis
An easy Curried Okra recipe
Author: Ruth Cousineau
Author: Beatriz Llamas
Author: Suvir Saran
Author: Claire S. Kedeshian
The finished stew should be decidedly sour, tamarind's calling card, but you're in control of how puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook...
Author: Ian Knauer
Nothing says "Southern" like the smell of okra frying in a cast-iron skillet atop an angry flame. Done right, everybody loves okra. I have been known to turn the most fervent okra haters into okra lovers....
Author: Alexander Smalls
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Alexis Touchet
Author: Melissa Roberts
The key here is using cornstarch and rice flour. Cutting the okra in half from top to bottom, the seeds cling to the rice flour and cornstarch so the batter isn't going anywhere.
Author: JJ Johnson
Author: Maya Kaimal
Author: Hatice Sivrican
Steaming unlocks the succulence of okra. Here, the pods are tossed with slivered ginger and a Vietnamese-inspired scallion oil in an all-purpose dish that's great with grilled steak or chicken, or with...
Author: Maggie Ruggiero