If recipes can have morals, the lesson that home cooks should glean from this one is “Don’t rush.” Carolina Newton says the secret to her okra soup is letting it simmer for several hours, in part ...

Make the most of this summer vegetable while its at its best. "Mercy me, these were delicious. I cut a few okra up, splashed a little olive oil in the bowl, sprinkled a little seasoning salt on them, ...

Sam Lynah has been making this okra soup since the 1950s, when her childhood household had an annual okra surplus. Typically, Lynah says, her mother used it for gumbo. “Gumbo is always great, but I ...

If you're a lover of miso soup, we have just the recipe for you. In "JapanEasy Bowls & Bento: Simple and Satisfying Japanese Recipes for All Day, Every Day", out Tuesday, MasterChef winner Tim ...

What’s in season: Known for its rather gelatinous texture, okra can be a challenge to cook, even for fans. Found in a number of world cuisines, varieties range in color from vivid green to deep shades ...

A lovely effect of the serious, much-needed changes happening in food media is that they have brought many new voices to the surface. After reading a powerful essay in Food & Wine by Amethyst Ganaway ...

In a heavy-bottom dutch oven, melt butter over medium-high heat. Add onions, celery, bell pepper and garlic. Saute 3 to 5 minutes or until vegetables are wilted. Add ham, bay leaf and thyme and cook ...

Okra can be a challenge if you've had a bad experience, which typically means it has been slimy. Here's how to cook an enjoyable version of okra. Okra, including the red and purple varieties, is now ...

See a roundup of okra recipes, including Indian, Mediterranean, African, Asian, Mexican, and American Southern-inspired dishes. Oh, sweet okra. Can anyone really say they’ve spent quality time in the ...

Sliced tomatoes (preferably Creole), toasted croutons, whole parsley leaves, and shaved Parmesan cheese for garnish 1. Season the corn and okra with 1 tablespoon oil, salt and pepper and grill over ...

Yes, Dzenkple (sometimes spelled as "Dzengple") is a traditional Ewe dish from the Volta Region of Ghana. It is a staple food among the Ewe people and is made from fermented corn dough, similar to ...