For skeptics and lifelong fans alike, it's hard to beat the joys of pickled okra. The green flowering fruit, sometimes known ...

This classic Lowcountry rice dish is loaded with smoky bacon, ham, and sautéed okra. Purloo, also spelled perloo or pilau, is a traditional Lowcountry rice dish usually made with aromatic ...

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 ...

Today's recipes are all about tuna! Chef Saito shows us how to cook Tuna Tartare with Okra, and Marinated Tuna Salad—creative ways to cook a fish that's a Japanese favorite and a global delicacy.

Okra can be found in cuisines around the world. It's a staple in Southern U.S. cooking, as a key ingredient in dishes such as gumbo; it's also enjoyed as a stewed or deep-fried side dish.

Okra Water Okra water is made by soaking okra pods for up to 24 hours. While there’s not a lot of solid research on the benefits of okra water, some studies suggest health benefits from okra and ...

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 ...

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.

Firstly prepare the okra. Wash the okra under cold running water and dry each one individually using kitchen paper. Top and tail the okra and cut into 1–2cm/ ½–¾in pieces. Heat the olive oil ...