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: Bruce Mattel
Author: Brandi Neuwirth
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: Beatriz Llamas
Author: Ruth Cousineau
Author: Claire S. Kedeshian
Author: Suvir Saran
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...
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: Ian Knauer
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
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: Melissa Roberts
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
Author: Alexis Touchet
Author: Maya Kaimal
Author: Hatice Sivrican