Heat oil in a skillet over medium heat; add onion and turmeric. Cook, stirring, 3 minutes. Add tomatillos and okra; cook over medium-high heat, stirring until browned and vegetables begin to soften, ...

Tomatillos may have been born and raised in Latin America, but they are global travelers these days. Pennsylvania author-gardener Jack Staub, for example, grows the fruit. He knows tomatillos’ tart ...

“No table should be without at least one preparation of vegetables, which are handled with such care that it’s tempting to think of them as holy offerings,” restaurant critic Todd Kliman writes in his ...

Vendakkai Poriyal, a Tamil-style okra stir-fry with mustard seeds, urid dal, peanuts, and spices, is a popular South Indian dish. Chef Jake Dryan shares a home-style recipe, praised online for its ...

This Bengali vegetarian delicacy is comfort food with elegance — crisp fried bhindi simmered in a light, mustard-kissed yoghurt gravy. It’s tangy, mildly spiced and best enjoyed with steamed ...

In the U.S., okra is perhaps most well-known when served deep fried and breaded in the American South. But this week on Good Food’s market report segment, award-winning cookbook author Neelam Batra ...

1, Heat oil in a skillet over medium heat; add onion and turmeric and cook, stirring, 3 minutes. 2. Add tomatillos and okra. Cook over medium-high heat, stirring until browned and vegetables begin to ...