Black-skillet okra from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 258) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pan-roasted chicken with end-of-season tomatoes; Brine-cured pork chops

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mfto on September 03, 2013

    The serving suggestion of sliced tomatoes, cucumbers and fried chicken in the original published recipe is the same as my mother's during my youth in the South. My mother had two ways of serving okra, fried as in this recipe or simply boiled. Fried okra was for my brother and the boiled for me. Years later when I visited with my daughters, Mother always fried the okra and my daughters do the same in their homes today. In my house, okra is boiled because I was fortunate to marry a husband who loves it boiled and "slimy" and he is a first generation American!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.