Grace in the Kitchen
Okra gets charred and tender on the grill; tossing it with lime and store-bought curry paste gives it great flavor. / © Con Poulos
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
We've done a few really great okra recipes over the years. The ones I love the most have been grilled or pan roasted until lightly charred and tender. The recipe I developed for our September three-ingredient story uses grilled okra that gets glazed with a simple dressing of Thai red curry paste, lime juice and olive oil. It's so easy and quick, it almost doesn't feel right to call it a recipe, but sometimes the simplest things can have the most complex flavors. SEE RECIPE »
Related: More Great Okra Recipes
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Andrew Zimmern's Kitchen Adventures
I am happy to share my favorite simple dessert, a classic that every cook should learn to make. The process is simple: You essentially boil a broken caramel and it re-emulsifies, thanks to all of the juice that comes from the apples during cooking. The pectin in the fruit binds it all together, so by the time the pan is nearly dry, the apples are cooked through and the caramel has thickened.
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