Okra thrives in the heat - both in the garden and in the kitchen. As the merciless summer sun beats down, okra plants produce pod after pod, giving home cooks pounds of produce to prepare or preserve.

The exact native home of okra is in dispute. Some say West Africa. Others say Ethiopia or Eritrea, and others claim India is their place of origin. In any case, people have enjoyed okra since ...

Makes 8-12 servings. Recipe is by Teresa B. Day. 2 tablespoons olive oil 1 pound smoked sausage, sliced 1 onion, chopped 2 bell peppers, chopped 2 cloves garlic, minced 2 quarts fresh red beans or 1 ...

In a soup pot over medium high heat melt the butter and olive oil. Add onion, garlic, bell pepper, celery cook until tender. Add the flour and cook 4-5 minutes turning often to avoid scorching. Add ...

Growing up in the United Kingdom, Chris Smith didn’t eat okra. But he married a woman from South Carolina, and when he moved to the United States he came to love the often slimy green pods. In his ...

I think we are finally goring to be getting some cool fall weather. We were a little dryer than most of us like, up until that down pour a week or so ago. Produce in the garden is still going good.

Add Yahoo as a preferred source to see more of our stories on Google. Okra Getty Images Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, ...

I love okra. Like, in an “I’m in a deeply committed relationship with okra” kind of way. I’ve written about this before, but it bears repeating every end of August, when the weather is steadily, ...