• Bhindi Masala
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    Bhindi Masala

    August 15, 2022 - By 

    Bhindi (okra) is a staple in Indian cuisine. This recipe for Bhindi Masala comes from Slate Magazine. If you were scarred by stewed okra as a child, you might be wary of overcooking your okra here. Don’t be. Counterintuitively, you want to cook it so long it’s just shy of burning. A long frying session will give the okra time to dry out as its liquid evaporates, and that dried out texture is what you want if you’re trying to avoid slime. Your okra’s not done until it looks wilted and deeply browned.

  • Okra
    Featured Produce

    Okra

    August 30, 2021 - By 

    In the south, it’s available year-round, but for the rest of us, summer is a great time to take advantage of fresh okra. While it looks like a ridged pepper, okra belongs to the same family as hibiscus and cotton, and likely came to the U.S. from Africa more than three centuries ago.

  • Guingambó Guisado (Stewed Okra)
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    Guingambó Guisado (Stewed Okra)

    August 30, 2021 - By 

    Okra has a rich history in southern and Caribbean cooking.  This recipe found on the Hot, Cheap, and Easy food blog is a classic Puerto Rican okra stew made with ham (you can also substitute bacon!).  Serve this stew over white rice for a simple delicious meal.

  • Southern Summer Succotash
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    Southern Summer Succotash

    August 13, 2018 - By 

    In the summertime, succotash just calls out for those fresh, abundant summer vegetables – fresh corn on the cob, lima beans, onions, tomatoes, and bell peppers – red, yellow, orange or green, or even a combination of a few. You could even add in some summer squash or zucchini, eggplant, or whatever is fresh at the farmers market or in your own backyard garden. This recipe from Deep South Dish puts a southern spin on the classic Native American succotash.