"I eat okra every week—some way, somehow,” says BJ Dennis. “I’ll make a gumbo. I’ll eat okra by itself, just sautéed. I’ll deep-fry it, too. It’s my favorite vegetable.” It’s also a powerful symbol of ...

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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.

"I eat okra every week, some way, somehow," Charleston, S.C., chef BJ Dennis said in the header note for this recipe. "I'll make a gumbo. I'll eat okra by itself, just sauteed. I'll deep-fry it, too.

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 ...

Just uttering the word "okra" can raise tensions in certain culinary circles. Defenders immediately raise their voices to extol okra's virtues, especially how the mucilaginous fluid it exudes can ...

If your first encounter with okra was steamed or boiled and the vegetable had a slippery texture, there's a good chance you're on the "no, thank-you" side of the Great Okra Debate. However, if you had ...

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 ...