This dish uses the high heat of the oven to rid the okra of its moisture and hydrate the brown sugar and spice rub, which cools to a crunchy, crackling shell. It’s served over labneh colored gold by ...

Growing up in the rural South, summer meant bucket loads of fresh vegetables. Extras were routinely set up on a rickety wooden stand near the gravel drive for friends and neighbors to take what they ...

1. Preheat oven to 350 F. 2. Brush olive oil over the chops. Season with salt and pepper. 3. In a small sauce pan over medium-high heat, whisk together the rest of the ingredients. Bring to a boil and ...

Instructions: Slit the okra lengthwise from top to bottom without breaking in half. Rub with 2-3 tablespoons of oil and 1 teaspoon of salt. Set aside. In a small frying pan, heat 4 tablespoons of oil.

Heat oil in a skillet over medium heat; add onion and turmeric. Cook, stirring, 3 minutes. Add tomatillos and okra; cook over medium-high heat, stirring until browned and vegetables begin to soften, ...

1. Render the bacon in a sauté pan until half cooked; drain on paper towels. 2. Split each okra pod lengthwise leaving stem end intact. Stuff each okra pod with pimento cheese, wrap in bacon, and ...

I’m just coming off my busiest, four professional weeks of the year. When part of your job is public relations, the name of the game is socializing. Sounds fun (And it is), but it also means it can ...

Makes 4 servings. Recipe by Teresa B. Day. 4 thick pork chops 1 tablespoon olive oil 1 teaspoon kosher salt 1 teaspoon black pepper ½ cup cane syrup ¼ cup honey 1 teaspoon fresh thyme leaves or ½ ...