This southern cabbage recipe has a ton of meaty, salty flavor. It only takes 25 minutes to make and pairs well with just ...

Take a pan add oil, when oil become hot add mustard seed, when seed becomes to pop up add curry leaves and onion. Cook till onion becomes translucent.

It also connects many different cultures—it’s loved across Africa, the Middle East, and the southern US states, where it’s a gumbo essential ... For those who really, really hate slime, this crispy ...

When you think of Louisiana, you can't help but think of the rich, soulful flavors that define its cuisine. One of the c ...

Lemon, garlic, sun-dried tomatoes, and white wine bring all the inviting flavors to this shrimp pasta. In just about 40 ...

For this dish, gather 500 grams of okra, two tablespoons vegetable oil, one teaspoon each of mustard and cumin seeds, a pinch of asafoetida (optional), two chopped onions, one tablespoon ginger ...

Collect fresh okra, yogurt, spices (cumin, coriander), salt, and oil. Ensure everything is ready before you start cooking. Wash the okra thoroughly. Pat dry with a towel to remove moisture, which ...

Wash and dry 250 grams of fresh okra, then slice them into thin rounds. In a bowl, combine 1 cup of semolina (rava), 2 tablespoons of rice flour, and spices. Add salt, red chili powder, turmeric, and ...

Executive chef Jake Schmidt of the Swag in Waynesville, North Carolina shares his reimagined recipe for Succotash with Tomato Gravy.