This is a traditional okra (bhindi) dish from Maharashtrian, the Indian state where chef Irani grew up. Irani told me that okra slime is as disliked in India as in the US, and his top tip for avoiding ...

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, ...

Crispy, flavourful and easy to make, kurkuri bhindi chaat is a perfect snack to enjoy when you're craving something light yet ...

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 ...

Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. The first time Vishwesh Bhatt ate caponata, it was at Susan Spicer’s New ...

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 ...

“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 ...