There is no indifference when it comes to okra. It’s a take-it-or-leave-it kind of vegetable. As the author of “Okra,” part of the Savor the South cookbook series (University of North Carolina Press, ...
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 ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback