A staple side dish in the South, this fried okra recipe is simple, quick, and oh-so-delicious. Thaw okra. Combine eggs and buttermilk in one bowl, and combine the salt, pepper, and cornmeal in a ...

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, ...

If there’s one veggie I’ll never get tired of, it’s okra. Growing up in Louisiana, I loved okra in all forms—stewed in gumbo, pickled in jars, and most of all, fried. Okra gets a bad rap for being ...

Okra can be traced back to the slave trade, with stories told of mothers braiding the seeds into their daughters’ hair, hoping wherever they landed, a crop could be planted that was familiar to them. ...

Once you start picking okra, you have to keep up because it grows fast. Skip a day and the pods may already be too big and tough for cooking purposes. If you pick them at just the right time, when ...

This recipe was first shared on Dec. 21, 2010 from Angela McCrovitz, a Charleston chef and former instructor at the Culinary Institute of Charleston. Starting just below the stem cap, slice okra in ...

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 ...

Okra is just good stuff,” DeRemer says. High heat cooking Cooking okra quickly at high heat is a great way to reduce slime while retaining its fresh taste. Stir-frying and roasting are ideal methods, ...

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 ...