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 ...

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 ...

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 ...

Okra thrives in the heat - both in the garden and in the kitchen. As the merciless summer sun beats down, okra plants produce pod after pod, giving home cooks pounds of produce to prepare or preserve.

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

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 ...

To me, okra is one of those foods that just doesn’t look like it should taste so good. At church dinners, it’s my “go to” vegetable — especially if it’s cooked by a little old lady who truly knows how ...

Writing off okra as a slimy pod is a great injustice, according to Chris Smith. The garden writer and seed saver is an okra aficionado who asserts that while the vegetable may have a unique texture, ...

Makes 8-12 servings. Recipe is by Teresa B. Day. 2 tablespoons olive oil 1 pound smoked sausage, sliced 1 onion, chopped 2 bell peppers, chopped 2 cloves garlic, minced 2 quarts fresh red beans or 1 ...