http://www.nytimes.com/2014/10/01/dining/a-crispy-okra-recipe-a-loewy-casserole-and-more-new-york-food-news.html 2014-10-01 00:08:34 A Crispy Okra Recipe, a Loewy Casserole and More New York Food News A recipe for crispy okra from Awadh; a Raymond Loewy Le Creuset casserole; a guide for canning and more. === To Snack: Recipe Puts Crispy Okra on Your Table If you go to Awadh, an Indian restaurant that opened in June, make sure you try the karari bhindi, or crispy okra. It’s the restaurant’s most popular dish, an irresistible nibble dreamed up by Gaurav Anand, the chef and owner. It’s not sold for takeout because it doesn’t travel well. He gave me his recipe, and now you too can try it at home. Trim the tops of a pound of okra, and slice the pods lengthwise as thin as possible. Mix a teaspoon of red chile powder with a teaspoon and a half of chaat or garam masala, a half teaspoon of turmeric, two tablespoons of chickpea flour and a teaspoon of cornstarch. Toss the okra in this, then moisten with a tablespoon of lemon juice. Heat vegetable oil in a wok to very hot and fry the okra, a handful at a time, until golden. Drain on paper towels and let cool. Then reheat the oil, fry the okra briefly again, drain and serve hot: To Use: Futuristic Casserole Returns From the Past Raymond Loewy To Preserve: A Helpful Guide for Canning and More A new book, “Wisdom for Home Preservers,” shows you how to enjoy sour cherries or homemade pickles year-round. It’s filled with safety guidelines and covers topics like why food spoils, the importance of acidity, the proper equipment and keeping things clean. There are no recipes, but there are instructions for making refrigerator jams and freezer pickles. There are also chapters on drying, fermenting, salting and smoking: To Spread: Peanut Butter and Jam Prove More Than Fillings On the rotating list of doughnuts that Mark Isreal makes for his Doughnut Plant shops, there is a square one filled with blackberry jelly and glazed with peanut butter. Now Mr. Isreal is selling the peanut butter, a dark-roasted spread seasoned only with sea salt, and his rich seedless blackberry jam: To Spectate: A Game Plan for Feeding Hungry Football Fans Deciding what to serve to football fans, either tailgating or in front of the TV, comes down to wings, chili or a giant sandwich. Parm’s oversized hero, with fillings like meatball parm, eggplant parm or turkey and condiments, is enough to serve six or more. It comes with two dozen chicken wings and six hefty portions of baked ziti: To Savor: Going the Scots Better With Smoked Salmon Daniel Boulud has come up with three types of smoked salmon infused with spirits. One, the Highland, is made with single malt whiskey and seasoned with cardamom. Baja conveys a whiff of tequila along with cilantro, and Riviera combines pastis with fennel, basil and pink peppercorns: To Sip: Liqueurs Capture Spirit of Home and the Holidays For years, Marni Witkin, a home cook in Los Angeles, concocted liqueur from citrons, or etrogs, the citrus that is the symbol of the holiday of Sukkot. It became so popular that she began producing it commercially with her husband, Howard, under the name Sukkah Hill. The delicate Etrog liqueur has sweetness balanced by a slightly bitter finish. They also make Besamim, a ruddy spiced liqueur with musky overtones of cinnamon, nutmeg and clove: