Recipe: Pan Fried Okra Recipe This oven-roasted version of whole crispy okra pods is the perfect solution if you prefer not ...

Choose stems that snap cleanly and don’t bend. Okra exudes a glutinous juice in cooking which thickens stews and braised dishes. It can be eaten raw in salads or cooked with curries or vegetable ...

Okra, also called "lady's finger," is a green vegetable renowned for its health benefits and culinary versatility. It is ...

Don't be surprised if everyone at the table forgets about the main course entirely and loads up on your upgraded fried okra instead. Here's how to take your standard recipe to a whole new level.

Wash the okra with lots of water and let dry. Remove the ends and slice into 1⁄4- to 1/2-inch-thick rounds; place in a large bowl. (If the okra is tough, throw it out.) Pour the beaten egg(s ...

This recipe makes more sambal than you will need for one dish of okra, but it can be stored in the fridge for several weeks, and used to spice up other stir-fried vegetables. It's also delicious ...

Many people dislike okra because of its texture, which is often described unappealingly as mucilaginous or slimy. If the vegetable is cooked quickly, though, it doesn’t become slimy – instead ...

Better to eat actual okra. Whole okra pods contain way more nutrition because only some of its nutrients will leach into the water. You might as well eat the okra—and other fiber-rich foods like ...