Steal a step from one of the masters of food, Wolfgang Ban of Seäsonal in New York City, by pickling okra using his brine recipe. It uses salt, garlic cloves, white and black peppercorns ...

Or, maybe you're looking for something comforting and cheesy and want to whip up a batch of smoky white queso dip to drench ...

Spread okra on top in an even layer. Season with salt. Attach a candy thermometer to the pan and pour in oil. (The okra will not be completely submerged at first.) Set pan over high heat.