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FAVE MEMORY. Other folks have a soundtrack to their lives. I have a menu. And okra—the seeded green pods of Southern cooking stapledom—has been front and center at some of my most fond foodie memories since I can remember. From helping my G-Dot pick okra from her garden in Savannah, to sharing a fresh batch of just-fried, cornmeal-crusted okra with my hubby in Charleston, to savoring a warm bowl of okra and tomatoes over rice on a chilly fall evening here at home in Summerville...okra epitomizes comfort for me and helps connect my past to my present. :-)
A modern geometric representation of traditional dish ingredients from my home country Syria. It is called "Okra with Cilantro" and it is served with rice. The ingredients written in Arabic are: okra, meet, tomato sauce, oil, tomatoes, cilantro, garlic, salt & peper and lemon.
This Japan-inspired salad combines a mountain yam, commonly found year-round in supermarkets, with okra stars, crunchy, tart pickled plums, and umami-filled hijiki seaweed for a rainbow of flavors, textures and colors that makes it perfect for hot summers or other times when you don't have much appetite.