Spread okra on top in an even layer. Season with salt. Attach a candy thermometer to the pan and pour in oil. (The okra will not be completely submerged at first.) Set pan over high heat.

Choose stems that snap cleanly and don’t bend. Okra exudes a glutinous juice in cooking which thickens stews and braised dishes. It can be eaten raw in salads or cooked with curries or vegetable ...

This stew combines creamy butter beans, tender okra, and a smoky, spiced tomato broth that simmers to perfection in your crockpot. It’s a set-it-and-forget-it recipe that delivers bold flavors ...