This Southern stewed okra and tomatoes recipe is the perfect way to use up fresh or frozen okra! A classic comfort food side dish with bacon, tomatoes, and bold Southern flavor. The post Southern ...

Boil the tomatoes, okra, beans and corn in the hot water. After 10 minutes, stir in the salt and sugar and reduce the heat to simmer for about 30 minutes, stirring occasionally until the ...

Although frozen okra can be used in many recipes, I highly recommend taking advantage of the opportunity to savor the freshness of this vegetable while it is at its best. Roasted Okra ...

And if you have a surplus of pods after all that cooking is done, the best thing you can do with them is to make this tart relish with tomatoes. It’s a condiment I grew up eating by the spoonful ...

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This smashed fried okra recipe from 'The Southern Vegetable Book: A Root-to-Stalk Guide to the South's Favorite Produce' by Rebecca Lang (Oxmoor House, 2016, $27.95) makes for a crisper treat.

Okra has a long growing season, from early summer until the first frost. The smallest pods — preferably shorter than your thumb — are the most tender, and best for roasting and broiling.

Fried okra is worth the time and effort you put into it, and this spiced, cornmeal-breaded version is an absolute winner.

The okra combines with another late-summer staple, corn, and fiery red chiles, scallions and garlic. A touch of brown sugar highlights the sweetness in the corn, while soy sauce and toasted sesame ...

Okra is a divisive vegetable. It’s another one of summer’s love-it or hate-it propositions, much like eggplant. What do people always mention? The slime.

Wash okra thoroughly and cut off the stem end. Slice okra into ½-inch rounds. (See instructions above.) Heat oil in a large Dutch oven (not cast iron); add okra, onions, tomatoes and garlic.

The accompanying recipe for an okra-shrimp curry, while not in the book, is one of Kahate's favorite weeknight dishes. She says she always keeps a bag of peeled, deveined medium shrimp in the freezer.