Okra

Store fresh okra in the refrigerator crisper drawer. Avoid washing until ready to use. For freezing, blanch whole pods for 3–4 minutes, cool in ice water, and freeze on a tray before bagging.

Smaller, younger pods (2–4 inches) are more tender; avoid large, tough pods.

To reduce sliminess, avoid cutting okra until just before cooking, keep heat high, and avoid overcrowding the pan.

Okra is excellent fried, roasted, grilled, or sautéed; it pairs well with tomatoes, onions, and spices like cumin and paprika.

Fresh okra should feel firm and snap when bent; discard any that are soft or discolored.

Cutting okra too early or soaking it in water, which releases more of the mucilaginous coating.

Cooking okra on low heat; high heat helps reduce sliminess and improves texture.

Crowding the pan, which steams the okra instead of frying or sautéing it crisply.