Okra. You either love it or hate it. I love it. For those who dislike okra, "slimy" is the word associated with it most often. This recipe is anything but slimy, I promise. I bought some lovely okra ...

As we opened the door of my Sephardic immigrant grandparents, Nonno David and Nonna Giulia’s Manhattan apartment, we might be greeted by the seductive sounds of Eartha Kitt singing Ushdakara, the ...

Cooked okra has a bad reputation for feeling slimy. That would be because, in fact, it can feel slimy. However, I beg you to overlook its lesser quality for one moment, and consider that okra is a ...

Preheat oven to 425 degrees. Toss together okra, olive oil and seasonings. Make sure all okra pieces are fully coated. Bake in a 425-degree oven for 12 minutes or until okra browns around the edges.

Okra is a staple in Southern cooking, but this warm weather vegetable can be grown all over the United States. Its popularity is growing, and for good reason. Full of vitamin K, manganese, vitamin C, ...

Alley's recent spate of recipes for okra and tomato casseroles inspired E.Z. of Covington to send one that she got from a friend's mother in 1982. This one is really different: It's called humbo, ...

Wash okra and trim stems. Sprinkle with the vinegar and salt and set aside for one hour. In a saucepan, heat olive oil and saute the onions until soft. Add tomatoes, parsley and seasonings and simmer ...

1. In a large pot of boiling salted water, cook the corn just until tender, about 3 minutes. Drain and cool under running water. Pat the corn dry and, working over a bowl, cut the kernels from the ...