Okra

For those who've found the consistency of okra unappealing, there are secrets to keeping it crisp and toothsome: Don't cut into the pod when trimming the stems and don't overcook it.

The following recipe calls for filé powder, a spice made from the dried, ground leaves of the sassafras tree. Although often added as a thickener to gumbos while they cook, filé powder can also serve purely as a seasoning. As in this recipe, it is then sprinkled over the gumbo at the penultimate moment.

This recipe can be prepared in 45 minutes or less.

In the South, this dish is called Limping Susan. To make the version known as Hoppin' John, add cooked black-eyed peas.

Though you have to plan ahead, processing these pickles is worth the effort — we found the heat cooks the okra just a bit and helps them absorb the brine.

This recipe can be prepared in 45 minutes or less.

Serve as a relish with the meal, or offer as cocktail nibbles. Make these one or two days before the party.

The secret to this dish is to trim the okra very carefully at the top, cutting the stem without cutting open the okra at all.

A low-fat sausage will work here, though it will not produce as flavorful a gumbo.

Pass warm biscuits, or stick with tradition and mound some cooked white rice in the center of each bowl of soup. For a nice go-with, toss shredded lettuce with artichoke hearts, sliced mushrooms and creamy buttermilk dressing. Stay with the southern theme by ending with pecan pie.

This recipe combines the best of two classic New Orleans dishes — gumbo and jambalaya.

Active time: 20 min Start to finish: 30 min

Okra replaces the usual eggplant in an innovative and appealing appetizer.

Any type of hot smoked pork sausage such as andouille or kielbasa will do for this takeoff on traditional Louisiana dirty rice. Active time: 45 min Start to finish: 1 hr

Can be prepared in 45 minutes or less.

Like gumbo, this is a thick and flavorful stew. But it takes a lot less time to make. Active time: 45 min Start to finish: 1 1/4 hr