Roasted, stir-fried or grilled, okra is summer's best vegetable, and here are five recipes that prove it.
, which gets extra flavor from a spicy sausage vinaigrette, and then gets toppled over salted fresh heirloom tomatoes for a contrast of hot-and-cold and spicy-and-sweet.of okra with fresh corn fits the bill. It comes together in less than 20 minutes and is exactly the type of thing you want to pile into a bowl and eat while relaxing with a cold glass of wine on your backyard patio.with golden labneh.
And if you have a surplus of pods after all that cooking is done, the best thing you can do with them is to make thiswith tomatoes. It’s a condiment I grew up eating by the spoonful on cornbread, peas, chicken, steak — you name it, the relish goes well with it. Make it this summer and you’ll see that okra always gives you exactly what you wanted it to give.
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