There are many reasons to eat okra and even more ways to cook it. With some know-how, you can find a way to enjoy these ...

While it’s easy to love this veggie in all its forms, fried okra holds a special place in my heart. When fried, it turns into crispy, poppable bites perfect for dipping in sauce or pairing with ...

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 ...

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.

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.

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 ...