Our granddaughter, Maggie, came home from college a few days ago and had a list of foods she was craving)) She wanted fried ...

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 ...

Okra, also known as lady's finger, is a green, pod-shaped vegetable popular in many cuisines for its rich fiber content and ...

To me, okra is one of those foods that just doesn’t look like it should taste so good. At church dinners, it’s my “go to” vegetable — especially if it’s cooked by a little old lady who ...

Cut the stem ends from the okra, and then slice them into rings ¼ inch thick. Fry them in drippings — bacon grease, salt meat drippings or even lard — until tender.

Directions. Wash, dry and trim upper tops of okra pads, then cut crosswise into 1/2” pieces. Beat egg lightly with 1/2 teaspoon salt and a touch of milk or buttermilk, or omit milk and use 2 eggs.

1 pound young okra — halved lengthwise and cut into long, thin strips. Kosher salt. 1/2 small red onion, very thinly sliced (3/4 cup) 1 medium tomato — cored, seeded and sliced into thin strips.

Okra is a perennial that can last for several years in the garden, growing as tall as six feet. Should it reach this height, cut it back for more vigorous growth.