Okra
Chana Dal With Okra and Coconut
The flavors of chana dal, okra, and fresh coconut work amazingly well together.
ByChetna Makan
Sour and Spicy Okra With Potatoes
This easy okra and potato sabzi is a perfect accompaniment for dal and chapati.
ByChetna Makan
Succotash
This succotash recipe has some bacon for heft and jalapeños for kick, plus fresh summer corn, lima beans, and okra.
ByThe Gourmet Test Kitchen
Chicken Meatballs With Molokhieh, Garlic, and Cilantro
This zesty dish sits between a stew and a soup and is flavored with garlic, cumin, chile flakes, and tons of fresh herbs. Serve it with rice or crusty bread for a hearty, comforting dinner.
BySami TamimiandTara Wigley
Creole Caesar Salad With Corn Bread Croutons
This Caesar salad works in flavors from the African American kitchens in the Lowcountry. That means fresh tomatoes, fried okra, cornbread croutons, and a zesty red bell pepper dressing that ties it all together.
ByAlexander Smalls
Okra Fries
The key here is using cornstarch and rice flour. Cutting the okra in half from top to bottom, the seeds cling to the rice flour and cornstarch so the batter isn’t going anywhere.
By当约翰on
Fried Okra
Nothing says “Southern” like the smell of okra frying in a cast-iron skillet atop an angry flame.
ByAlexander Smalls
Quick-Pickled Charred Vegetables
This technique is nothing short of amazing—even if you're finicky about your pickles.
ByMark Bittman
Dance Around the Kitchen to Olu Dara's "Okra" (and Cook It Too!)
The jazz cornetist's joyful 1998 song celebrates the stalwart Southern vegetable.
BySam Worley
Jing Roll
ByWaldorf Astoria
Stewed Corn and Tomatoes with Okra
Maque choux, a traditional Cajun dish of fresh corn, stewed tomatoes, and tender okra, is guaranteed to bring a burst of juicy heat to herb-roasted chicken or a meaty white fish. Mop up the savory side with a corn muffin or pair it with freshly grated Parmesan cheese. Requiring nothing more than chopping and sautéing, this side is an easy go-to dish for summertime fare.
Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette
All of these dishes would benefit from a scoop of rice on the side, but Pelaccio's twist on northeastern Malaysia's rice salad is meant to be served over the grains. (He prefers jasmine.) The smoky grilled vegetables are enlivened by a generous final flourish of fresh herbs.
ByZakary Pelaccio
Tandy Ellis's Burgoo
For many years Tandy Ellis, the Kentucky wit and raconteur, ran a daily column in the LouisvilleCourier-Journal. It was considered quite an honor to be invited to his sanctum (Rambeau Flats) at his home in Ghent, Kentucky. Once, when I published a recipe for burgoo which called for cabbage, he took exception and sent me his own version of this distinctive Kentucky dish. He wrote: "I have been asked many times for my recipe for burgoo, especially for home use. I learned to make burgoo from Gus Jaubert of Lexington, and from several of the other old-time makers of Kentucky burgoo. I trailed with Gus Jaubert on one occasion when he went to Ohio and served 10,000 people. He had one kettle that held 600 gallons. I have made burgoo for several meetings. My recipe to serve at the home for about 8 people* follows":
ByMarion Flexner
Kentucky Bourbon Burgoo
"If gumbo is the national stew of Cajun country, burgoo is the stew of Kentucky," Ronni Lundy asserts in her bookShuck Beans, Stack Cakes, and Honest Fried Chicken.Because the stew is made in many different ways with a variety of ingredients, the "Burgoo Song" by Robert Myles claims, "You can toss in almost anything that ever walked or flew." Many early recipes for burgoo include squirrel in addition to chicken, beef, and pork. In Kentucky, Anderson County, which hosts its Burgoo Festival every September, is known as the burgoo capital of the world. Arenzville, Illinois, makes a similar claim. But the French lay claim to the basic concept of burgoo, and it's conceivable that the wordburgooarose somehow from the Frenchragout(pronounced ra-goo), also a term describing a stew. Burgoo makers agree • Burgoo should be made in stages: cook the meat first, and then add the vegetables.
• No less than 4—6 hours should be devoted to making burgoo. Some recipes call for a 24-hour cooking period.
• Burgoo should contain more than one meat.
• Burgoo should be prepared outdoors over an open fire.
• No less than 4—6 hours should be devoted to making burgoo. Some recipes call for a 24-hour cooking period.
• Burgoo should contain more than one meat.
• Burgoo should be prepared outdoors over an open fire.
By阿尔伯特·w·a·施密德
Burgoo
A close relative of Brunswick Stew, Burgoo was traditionally made with small, wild game such as squirrel or rabbit. This recipe adapted from B. Smith makes about 1 gallon, an amount that can easily be made on the stovetop in an 8-quart Dutch oven or soup pot. There are two parts to the recipe: first, making the flavorful meat broth, and then cooking the meat and vegetables together. Burgoo freezes well and tastes even better if it's refrigerated a few days before serving. Lawrenceburg is home to the Anderson County Burgoo Festival, held every September.
ByMaggie Green
Seasoned Lentil Stew
This aromatic mixture of split peas and vegetables is a staple in the South Indian diet. It always accompanies favorite snacks such as dosas (lentil crêpes) and idlis (lentil dumplings). A traditional Sadhya feast wouldn't be complete without this flavorful source of protein. Asafetida (a garlicky resin from the sap of a fennel-like plant; it's often used in lentil dishes) and fenugreek provide its pleasantly pungent aroma. This recipe is part of our menu for Sadhya, a South Indian feast.
ByMaya Kaimal
Crisp Okra in Yogurt Sauce
This coconut curry adds a tangy note to a South Indian menu. This recipe is part of our menu for Sadhya, a South Indian feast.
ByMaya Kaimal
Sautéed Okra and Tomatoes
The secret to cooking okra to a crisp-tender texture is a very hot skillet.