Okra, a staple of Southern cooking, is given the French treatment at the hands of Jacques Pepin. Lightly sauteed and tossed in butter, it’s a great side.
Oct 04, 2000 posted by David Leite
Thin slices of anise- or licorice-flavored fennel are tossed with lettuce, radish, carrot, and red onion and topped with toasted fennel seed vinaigrette.
- Quick Glance
- 30 M
- 1 H, 30 M