Okra can be "a little finicky, especially if it isn't fresh," Cara Mangini, author of "The Vegetable Butcher" (Workman Publishing, 2016, $29.95) writes. "Buy okra in season (if possible from a local ...

While okra is usually thought of in Creole/Cajun food, it also works well in other highly spiced cuisines. Some think it tastes somewhat like eggplant, which means it substitutes effectively in ...

Grilled okra skewers make for an excellent appetizer or side dish. Simply marinate whole okra pods in olive oil, lemon juice ...

From "Gumbo," a Savor the South (r) cookbook by Dale Curry. 2015 by University of North Carolina Press. Used by permission of the University of North Carolina Press (uncpress.unc.edu) "Creoles and ...

I am glad that no one ever forced stewed okra on me during my childhood, because the stories I’ve heard from stewed-okra veterans have been traumatizing. Friends and colleagues have described memories ...

I love okra. Like, in an “I’m in a deeply committed relationship with okra” kind of way. I’ve written about this before, but it bears repeating every end of August, when the weather is steadily, ...

Thin strips of okra are fried to golden crispiness, then tossed with red onion, tomato, cilantro, and lemon juice for a bright, crunchy salad. Suvir Saran is culinary director of Bastian Hospitality ...

Peeling and chopping the squash is probably the hardest part of this recipe. All sorts of vegetables work in addition to or instead of squash; use this recipe as a base and improvise from there. Other ...

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 ...