In a large non-stick or anodized skillet, combine the butter and the olive oil, heat it to sizzling, and saute the garlic over a medium flame until it releases its oils and browns slightly. Then. . ..

In a medium skillet, heat oil over medium-high heat. Add garlic and onion and cook, stirring occasionally, until fragrant for about 3 minutes. Add chili powder, cayenne pepper, cumin, and turmeric and ...

Stewed Okra and Tomatoes is one of those dishes that just tastes like summer in the South. Whether you grew up eating it or you’ve got a garden overflowing with fresh okra and tomatoes, this cozy, ...

This freezes well and is ideal to use in making okra gumbo. Makes 10 or more servings 10 pounds tender okra 3 medium onions, chopped 8 medium tomatoes, peeled, seeded and chopped (or two 16-ounce cans ...

Choosing between sides at a Southern restaurant is like trying to choose your favorite child. The macaroni and cheese is a shoe-in, the collards aren’t going anywhere, and there’s always a chance for ...

Recently, B.C. of Covington asked for a recipe for baked okra and tomatoes he used to enjoy at a long-closed truck stop in Oklahoma City. He says the dish contained okra, tomato, onion, possibly bread ...

Braised with chicken, stir-fried with corn or roasted with spices, these recipes highlight okra's versatility. (Silvia Razgova/For The Times) When I mentioned recently to a friend that I was ...

Plus, more from her 20th anniversary cookbook "Recipes to Sing About." Patti LaBelle joined "Good Morning America" on Tuesday and shared two recipes from her cookbook "LaBelle Cuisine: Recipes to Sing ...

A gardener harvest ripe tomatoes from plants. - Dulin/Getty Images As you map out and space your garden veggie plants, you've probably got a few tomato plants in your plan. The tasty and versatile ...

Let’s get something out of the way: The best way to eat a summer tomato is to just eat it, thickly sliced and lightly showered with salt. That’s what I’m doing with those fat beefsteaks and heirlooms, ...

When I mentioned recently to a friend that I was developing some recipes highlighting okra, he forced a polite smile and said, “Well, there’s a lot there to work with.” Sensing his distaste, I assured ...