Spiced Okra With Tomatoes

Frozen okra cooked in a spicy, tangy sauce until it's perfect for eating with flatbreads or dolloped on rice.

Crisp Fried Okra Recipe | Cook the Book

A note to okra haters: Even you will love fried okra. You won't find any of the slime often associated with the summertime vegetable, just fried mouth-poppin' goodness. I can't pass it up when I see it on a menu,...

Roasted Okra Chips from 'Mastering the Art of Southern Cooking'

The hot oven crisps and caramelizes thin slices of okra, transforming the contentious vegetable into an addictive appetizer.

Greek-Style Okra With Tomato, Feta, and Marjoram From 'The New Southern Table'

I was one of those weird kids who always liked okra. Something about the snappy skin and pop of the seeds made me forget the slime and embrace the long, pointy vegetables. I did, of course, almost always eat okra breaded and deep fried, so maybe I just liked the salty, greasy crunch.

Spicy Sichuan Okra Salad

This spicy Sichuan Okra Salad recipe is a Chinese-style cold dish that's easy to make and very delicious. Try this new way to prepare okra!

Quicker Chicken and Okra Gumbo

Brown the roux in the microwave while the veggies cook and you can have this hearty Cajun stew on the table in under an hour.

Spiced Shrimp and Eggplant Stir-Fry

Shrimp and eggplant are a classic combination, contrasting the vegetable's mild, bitter edge with the sweet, faintly briny seafood. A blend of spices and hot chilies floods the dish with warm heat; coupled with roti or pilaf, it makes for a hearty, satisfying meal.

One-Bowl Homemade Ladyfingers

When homemade, ladyfinger cookies are a crisp, light, and extraordinary touch in everything from banana pudding to tiramisu. Try this one-bowl recipe.

Chettinad Chicken Curry with Okra

The flame-throwing heat of this South Indian curry will have you screaming for more.

Beyond Curry: Dry Masala-Stuffed Eggplants

Each type of eggplant has its own unique character and consequently its own style of preparation. The fuller, dark purple ones are roasted, the longer lavender ones are sliced and fried and the small black ones become tiny morsels bursting with the flavors of stuffed spices.