Last summer I developed a recipe for oven-roasted okra, which was my way of celebrating one of my favorite vegetables. I love its slipperiness, crisp exterior, and simple, earthy flavor. Fresh okra is ...

1. Heat oil in a stock pot or Dutch oven over medium-high heat. 2. Sauté sausage, onion, peppers and garlic until tender. 3. Stir in fresh red beans. If using dried beans, soak overnight before ...

Growing up in the United Kingdom, Chris Smith didn’t eat okra. But he married a woman from South Carolina, and when he moved to the United States he came to love the often slimy green pods. In his ...

Okra is both reviled and beloved for its chief characteristic: the mucilage, or slime. (NOLA.com | The Times-Picayune archive) Okra is one of those oddball vegetables that some folks adore and some ...

Chef Steven Goff, who describes himself as a meat and pickle man, has honed his skills to support a belief that there should be no waste in the kitchen, a belief informed to some extent by growing up ...

This is a traditional okra (bhindi) dish from Maharashtrian, the Indian state where chef Irani grew up. Irani told me that okra slime is as disliked in India as in the US, and his top tip for avoiding ...

We have enjoyed the whole fried okra at Marlow's several times. It's in the "sides" section of the menu. We have tried to duplicate the batter they use but have been unable to. Could you possibly get ...

Here's one of my unpopular food opinions: I like steamed whole okra. If the pods are less than 2 inches long and fresh from the garden, they are a tender bite of unique flavor when salted and steamed.

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