What Do I Do With Okra: Recipe Ideas for Pickles, Soup, and More | Eater
"At this Birmingham kitchen, the chef emphasizes techniques that maximize crispness and smoky flavor: using polenta instead of cornmeal for a finer, very crisp fried coating, grilling with simple seasonings (salt, pepper, garlic) to achieve a bit of char while keeping a fresh, summery taste, and applying okra across preparations from fried sides to grilled vegetables that suit both classic Southern dishes and more heavily spiced recipes." - Rai Mincey
