Discover the secret to cooking perfect Southern-style fried okra in this sizzling video. While other plants struggle in the scorching Southern summer, okra thrives and stands tall. Join us as we share ...

The Southern-Approved Way to Make Fried Okra: 'Exactly How My Georgia Mama Did It!' originally appeared on Parade. If there’s one veggie I’ll never get tired of, it’s okra. Growing up in Louisiana, I ...

Here's the recipe for Fried Okra Gravy Ingredients10 okra1/4 inch pieces 1 cup buttermilk 1 egg 1 cup cornmeal 1/4 lb carrots, 1/2 inch dice 1/2 lb onion, 1/2 inch dice 1/4 lb celery, 1/2 inch dice 2 ...

Okra’s peculiar taste and texture became a perfect fit for Southern dishes, especially those cooked low and slow. Whether sliced and fried, stewed into gumbo or tossed in cornmeal, okra became an ...

Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food evokes memories, instantly bringing you back ...

MAKE AHEAD: Fried okra is best served right after it's made, but it can hold in a warming drawer or in a 180-degree oven for 30 to 60 minutes, placed in a paper-towel lined bowl. From columnist David ...

Southern cooks and gardeners quickly adopted okra into their own dishes, blending it with other influences, particularly from Native American, French and Spanish cuisines. Okra’s peculiar taste and ...

Okra, known as lady’s fingers or the perfect villager’s vegetable, is a culinary symbol that goes beyond its distinct taste and unusual consistency. It carries a rich history and years of tradition, ...