Okra water, made by soaking okra pods overnight, is beneficial for weight loss. It contains fiber, antioxidants, and ...

If there’s one thing I love about Southern cooking, it’s the way simple ingredients come together to create something deeply ...

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 ...

Extracts of okra and other slimy plants commonly used in cooking can help remove dangerous microplastics from waste water, scientists said Tuesday. The new research was presented at the spring ...

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.

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 ...

He knew it would be popular because of its use in traditional Southern dishes, such as fried okra and gumbo. “But I was really surprised by the demand in the Asian markets,” he says.

This delicacy, fit for Greek gods, is simply made from three ingredients: limber light bread, Duke’s mayonnaise and leftover fried okra. Directions: Thickly slather two slices of bread with Duke ...