All Cooking Light recipes have to meet our high standards, but a few each issue are so great they end up as staff favorites. Keep checking here each month for the best of 2010.
Photo: Romulo Yanes
Hailing from Birmingham, Alabama, Hot and Hot Fish Club's signature summer staple is adapted here, combining crisp fried whole baby okra and delicate lady peas served over fresh heirloom tomato slices and topped with smoky bacon and a creamy herbed dressing. "With fried, okra, fresh peas, and tomatoes, this would be hard to beat as the perfect summer meal," praises Test Kitchen Director, Vanessa T. Pruett.