Trust me, it roasts up golden brown and irresistibly crispy, with a nice flavor that will make you rethink okra entirely.

Wash, dry and trim upper tops of okra pads, then cut crosswise into 1/2” pieces. Beat egg lightly with 1/2 teaspoon salt and a touch of milk or buttermilk, or omit milk and use 2 eggs.

If possible, choose smaller okra pods, because the older ones are tougher and need longer to cook. This is a fast and easy dish to prepare. It takes less than 10 minutes to cut up the ingredients ...

This chicken and okra gumbo comes from chef Rembs Layman, who served a version of it at his restaurant Tupelo in Cambridge, Massachusetts. For home cooks, he suggests using store-bought ...

Top and tail the okra and cut into 1–2cm/ ½–¾in pieces. Heat the olive oil in a large sauté pan or frying pan. Once hot, add the asafoetida and fry for a minute, then add the onions and okra.

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 ...