1. Turn oven to its lowest setting. Pare rind and all white pith from oranges. Cut into individual segments by slicing between membranes. Place in an ovenproof serving dish. 2. Rinse okra. Pare off ...

As soon as I said, “I don’t see why anyone would want to eat okra,” the music seemed to stop, the crowd turned to stare, and I heard the crash of glasses hitting the floor. The nearest exit was not ...

If your first encounter with okra was steamed or boiled and the vegetable had a slippery texture, there's a good chance you're on the "no, thank-you" side of the Great Okra Debate. However, if you had ...

Okra is one of those plants that most people have strong opinions about — they either love it or hate it. I love it. My family and I are from Arkansas, so we ate it quite a lot in the summertime. As ...

Here's one of my unpopular food opinions: I like steamed whole okra. If the pods are less than 2 inches long and fresh from the garden, they are a tender bite of unique flavor when salted and steamed.

Okra, also called Abelmoschus esculentus L. or lady’s finger, is a vegetable native to Africa. Today, it grows throughout many tropical and subtropical regions (1). Okra seedpods are a mucilaginous ...

Sometimes called “lady’s finger,” okra is a flowering plant with edible seed pods. It grows best in warm climates and is often cultivated in Africa and South Asia. Though technically a fruit, okra ...