SOUTH POLL: Survey the bookstore and you’ll notice that much of this season’s new cookbook crop hails from below the Mason-Dixon line. But not every book is singing the same Dixie tune: See how different cookbooks handle the Southern staple, okra.
By Allison Vines-Rushing and Slade Rushing ($35)
The husband-and-wife team behind the New Orleans restaurant MiLa gives down-home cooking a restaurant- kitchen spin. Exhibit A: Roasted Okra with Chili Oil, which gets a spicy Indian edge.
—Allyson Dickman, Assistant Lifestyle Editor
From the October Issue of Every Day with Rachael Ray