Okra should be tender, but not mushy. We cook it for about two hours, stirring every half hour or so before freezing. (Photo by Ann Maloney, NOLA.com | The Times-Picayune) Each summer, my ...

My granddaughter was celebrating her birthday before going off to Ole Miss and asked if we could have her favorite shrimp and okra gumbo for her birthday dinner. That was during the record-breaking, ...

Serves 10. Recipe is from Corinne Cook. Serve as a side dish or add the smothered okra to shrimp gumbo. I freeze it in 1½ cup portions. 2½ to 3 pounds small, tender fresh okra, rinsed, dried and ...

This is one of those 'quick and easy' recipes. 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 ...

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. . ..

Yields 6 servings. Recipe is by Teresa Day. 6 pork chops, cut about 1-inch thick 1 tablespoon brown sugar plus ½ cup brown sugar, divided 1 tablespoon kosher salt 1 teaspoon black pepper 1 teaspoon ...