Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon


  • Recipe

    Pickled Shrimp

    Giving shrimp and crisp vegetables an overnight bath in a zesty spiced brine transforms them into a bright and tangy dish. They’re fantastic served with flatbreads for a snack or…

  • Recipe

    Pan-Roasted Okra, Corn, and Tomatoes

    Charring okra and corn in a cast-iron skillet brings high-summer cookout spirit to the classic Lowcountry vegetable trinity. The resulting caramelized, sweet vegetable flavor is the perfect complement to the…

  • Recipe

    Summer Vegetable Tempura

    Tempura is a Japanese specialty of deep-fried, delicately battered pieces of fish or vegetables. Here, it’s made with seasonal produce and paired with a habit-forming gingery dipping sauce. If you…

  • Recipe

    Okra Cornmeal Cakes

    Serve these delicious okra cakes in bite-size bits for a cocktail nibble or larger cakes for a side dish. In the middle of summer, try adding fresh corn cut off…

  • Recipe

    Grilled Okra with Smoked Paprika-Shallot Dip

    Grilled okra is great finger food: Just dip and eat. Let the grill heat for 15 to 20 minutes to make sure it’s nice and hot before cooking the okra.…

  • Ingredient


    These tapered pod-shaped vegetables are a culinary staple south of the Mason-Dixon line.

  • Article

    Slime-free Okra

    Can fire tame the slippery nature of this African vegetable?

  • Menu

    A Mardi Gras Menu for Eight

    Let the good times roll with this Crescent City-inspired supper featuring Creole seafood gumbo and a rich chocolate-bourbon torte.

  • Recipe

    Seafood Gumbo

    If you can, buy fresh shrimp with the shells and heads intact. If not, just the shells can be used to make the stock.

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.