Okra, a common vegetable in Indian cuisine, is gaining recognition as a superfood due to its potential health benefits.

Say goodbye to slimy okra! Roasting brings out bold flavors and keeps it crisp. Served with tangy yogurt, peanuts, and herbs, ...

Place the skillet over medium-high heat to reach 365ºF. When the oil is hot, reach your hand in the bowl with the okra and ...

The ideal pod size varies by variety. Some gardeners like to harvest okra on the small side just to be safe. To tell whether ...

Once sidelined for its slimy texture, chefs now grill, roast and pickle okra on plates from California to Lagos. With the ...

The substances behind the slimy strings from okra and the gel from fenugreek seeds could trap microplastics better than a commonly used synthetic polymer. Previously, researchers proposed using ...

Time-lapse of planting an okra from a seed to harvest-able pods. The okra seed was sowed under potting mix soil in a 10-inch ...

Divide the okra evenly among two parchment paper–lined baking sheets, and spread in an even layer. Bake the okra in the preheated oven until tender, about 16 minutes, rotating baking sheets ...

Smothered Okra Makes 10 servings 3 tablespoons oil 3 pounds okra, washed under cool water, stemmed and cut crosswise into 1/4-inch slices 3 cups chopped onions 1 cup chopped celery ...

One of my favorite dishes I encountered came from “Sephardic Flavors: Jewish Cooking of the Mediterranean” by Joyce Goldstein, who soaks okra pods in vinegar water for 20 minutes to strip them ...

“Having fried okra on the menu was meant to give the chefs the opportunity to present their interpretation of what their grandma had put in front of them so many years ago,” Mr. Davis said.

Okra is a kind of culinary education bound in sturdy, ridged pods. When prepared with the right techniques, okra can take on crispy, silky and stretchy textures few ingredients can replicate.