This dish uses the high heat of the oven to rid the okra of its moisture and hydrate the brown sugar and spice rub, which cools to a crunchy, crackling shell. It’s served over labneh colored gold by ...

Growing up in the rural South, summer meant bucketloads of fresh vegetables. Extras were routinely set up on a rickety wooden stand near the gravel drive for friends and neighbors to take what they ...

Growing up in the rural South, summer meant bucket loads of fresh vegetables. Extras were routinely set up on a rickety wooden stand near the gravel drive for friends and neighbors to take what they ...

Preheat oven to 425ºF. Heat 3 tablespoons oil in a large oven-proof skillet over medium heat. Add garlic and coriander. Cook, stirring often, until garlic is fragrant and coriander seeds are toasted, ...

Instructions: Slit the okra lengthwise from top to bottom without breaking in half. Rub with 2-3 tablespoons of oil and 1 teaspoon of salt. Set aside. In a small frying pan, heat 4 tablespoons of oil.

Makes 4 servings. Recipe by Teresa B. Day. 4 thick pork chops 1 tablespoon olive oil 1 teaspoon kosher salt 1 teaspoon black pepper ½ cup cane syrup ¼ cup honey 1 teaspoon fresh thyme leaves or ½ ...

1. Render the bacon in a sauté pan until half cooked; drain on paper towels. 2. Split each okra pod lengthwise leaving stem end intact. Stuff each okra pod with pimento cheese, wrap in bacon, and ...

Ideally, use okra three inches long or smaller. I sorted the okra by size. That way, the largest ones went on the grill first. The skewers make the okra much easier to turn on the grill, too. The ...