Appears in Cook's Illustrated September/October 2021
These elegant, velvety pods offer remarkable range and versatility, depending on how they're prepared.
For a full-bodied, spiced, and smoky okra stew, we started by rendering bacon fat until a rich fond formed on the bottom of the pot, and then we built on its flavor base by sautéing onion along with onion and garlic powders, smoked paprika,...