This Okra & Rice Casserole is one of those dishes. It’s a one-pan wonder that’s plant-based, budget-friendly, and totally satisfying. I love making it when I want something hearty and Southern ...

Okra and tomato salad makes a refreshing choice for warm days. Sliced okras are lightly blanched, to retain their crunchiness ...

In a heavy-bottomed pan, heat 2 tbsp oil. Add fenugreek, mustard and asafoetida. When the spices start to sputter, add the ...

This hearty soup, served over rice, is strongly influenced by Native American, West African, French, and Creole cuisines. Gumbo typically includes okra (the name comes from “gombo,” the word ...

Add the okra, sprinkle with salt and stir-fry for a ... Transfer the ingredients to a dish and serve with steamed rice.

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 ...

Spread okra on top in an even layer. Season with salt. Attach a candy thermometer to the pan and pour in oil. (The okra will not be completely submerged at first.) Set pan over high heat.

Do not leave unattended. Lightly whisk the egg whites until frothy and shake the rice flour out onto a plate. When the oil is hot, take each sliced okra piece and dip into the egg white.