As we enter into November, I have exciting news – I’m just about done with developing and photographing recipes for my next cookbook! I’ve been at it for nearly two years straight – researching, testing, and retesting. I’m looking forward to moving to the next stage of the book-writing process, as I organize the contents, design the layout, and edit the manuscript. To be honest, editing is my favorite part of writing books; I like making small, incremental tweaks to refine my voice, and perfectly lining up every little element of the narrative.
So in celebration of moving on to the next (and arguably the most complicated) stage of the process, let’s enjoy this simple Greek stewed okra recipe. These okra fall into the lathera (λαδερά), or oil-based, dishes commonly found among Greek home chefs – simple to prepare, but packed with flavor. This dish works well as a hearty side, but really shines during Lent or other fasts, since it is remarkably filling thanks to its generous helping of olive oil.