1. In a large skillet, heat the oil until shimmering. Add the okra, season with salt and pepper and cook over high heat, stirring, until tender, about 5 minutes.

In “Food of Life,” Najmieh Batmanglij stews it with lamb, tomatoes, green chiles and turmeric and then finishes it off with lime juice and grape molasses in a khoresh, or Iranian stew.

Once your okra is cooled, you can freeze them as-is or chop them into pieces. Whole okra can be good for frying or roasting, while slices or rounds are better for gumbos and sauteed dishes.

Slice okra diagonally into 1/2-inch pieces. Heat about 1/4 cup olive oil in a large sauté pan over medium-high heat and cook the garlic and ginger for about 2 minutes, being careful not to burn ...

The thing some people dislike about okra—the slime—is part of what makes it good for you, too. The gel-like substance is rich ...

Steve Engelbrecht taught himself engine mechanics by studying tool catalogs, and he learned to experiment with food by perusing his grandfather’s Penzeys Spice catalogs.

Try this method of slicing up okra for crispy, crunchy, slime-free results. Alison Spiegel has been a writer and editor in the food media world for 10 years. In her work, she enjoys building ...

Reduce heat under skillet to medium, and add remaining 1 tablespoon coconut oil. Add onion; cook, stirring occasionally, until softened, about 5 minutes.