A delicious and healthy prep for okra: a quick wash, toss with olive oil and roast for 40 minutes. (Alicia Ross for Kitchen Scoop) Growing up in the rural South, summer meant bucketloads of fresh ...

Instructions: Slit the okra lengthwise from top to bottom without breaking in half. Rub with 2-3 tablespoons of oil and 1 teaspoon of salt. Set aside. In a small frying pan, heat 4 tablespoons of oil.

This dish uses the high heat of the oven to rid the okra of its moisture and hydrate the brown sugar and spice rub, which cools to a crunchy, crackling shell. It’s served over labneh colored gold by ...

Though notions of seasonality can feel precious at times — especially in our grocery stores where you can get most anything you want throughout the year — I still like to punctuate the seasons with a ...

Growing up in the rural South, summer meant bucketloads of fresh vegetables. Extras were routinely set up on a rickety wooden stand near the gravel drive for friends and neighbors to take what they ...

It’s time to retire that tired, marshmallow-capped sweet potato dish for good. This bright and nutritious salad celebrates the tuber’s natural flavor paired with okra, a favorite fall crop in Texas.

While visiting the Lowcountry a few years ago, I stopped at the pier in Mount Pleasant, South Carolina, to buy some shrimp. The man standing in line in front of me asked the young dockhand how to boil ...

Inspired by Indian cuisine, this simple recipe offers a low-fat, spicy alternative to deep-fried okra. 1. Preheat the oven to 450 degrees. Rinse and thoroughly dry the okra. Slice lengthwise in half.

Makes 4 servings. Recipe by Teresa B. Day. 4 thick pork chops 1 tablespoon olive oil 1 teaspoon kosher salt 1 teaspoon black pepper ½ cup cane syrup ¼ cup honey 1 teaspoon fresh thyme leaves or ½ ...

Growing up in the rural South, summer meant bucket loads of fresh vegetables. Extras were routinely set up on a rickety wooden stand near the gravel drive for friends and neighbors to take what they ...