Okra polarizes. Some love it, serving it up in all forms: pickled, roasted, stewed, grilled, and fried. And others, well, not so much. When handled by an expert, okra can be crunchy, crisp, and far from slimy. The key is to highlight in recipes that you can trust are going to work. We put together our favorite okra recipes, tried and tested by our editors and test kitchen professionals again and again to ensure it won't fail you. Pick one, and make an okra fan out of the pickiest eaters.

Cooking Light
April 09, 2013