Every South Louisiana grandmother cooks with okra. For sure, okra in gumbo is delicious, but Susan Tauzin's shrimp and smothered okra recipe offers a distinct way to appreciate the African-born ...

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 ...

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 ...

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 ...