Okra — most folks love it or hate it. I was raised by two Southern parents and, by default, was served this small green Louisiana staple all the time — in gumbo, pickled, sautéed, fried … you name it.

In the U.S., okra is perhaps most well-known when served deep fried and breaded in the American South. But this week on Good Food’s market report segment, award-winning cookbook author Neelam Batra ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 side dish servings 1 pound okra 2 tablespoons bacon fat, peanut oil or olive oil 2 cloves garlic, minced ...

When Engelbrecht and I cooked together, he recalled a more traditional mélange of okra, corn, and tomato — a dish his grandfather taught him, along with how to cook squirrel, make cream of squash soup ...

You probably love okra, and you don’t even know it yet. Most people who think they don’t like okra fall into two categories, according to Sheri Castle, author of “The New Southern Garden Cookbook” and ...

When I mentioned recently to a friend that I was developing some recipes highlighting okra, he forced a polite smile and said, “Well, there’s a lot there to work with.” Sensing his distaste, I assured ...

Matching wine with green vegetables, especially a strong flavor like okra, can be tricky, as can matching wine with tomatoes. This dish of late-summer vegetables sauteed together as a base for plump ...

1. In a large skillet, heat the oil until shimmering. Add the okra, season with salt and pepper and cook over high heat, stirring, until tender, about 5 minutes. 2. Add the garlic to the skillet and ...