If the South had a mascot, it would be okra. You love, hate or have an unfounded fear of okra — and the same is true of the South. There's no vegetable more polarizing than this poor little pod. And it's only one part of okra that tends to bother people: the slimy seeds. Now I seek okra ...

For the Stars and Stripes Pie in my cookbook, "50 Pies, 50 States," I wanted something that would be a showstopper at any Fourth of July barbecue. I got fancy, using foil as a divider when filling the pie to mimic the color blocking of the flag. I used two fillings — strawberry and blueberry ...

Few things feel better than a long hike in the woods, exhausting yourself as you soak in the fresh air and tranquility. Then, back to camp, where you chip away at those health benefits with packaged hot dogs slapped into a white-bread bun with a slice of plasticky processed cheese food. It ...

Not far from the Corniche along the Eastern Harbor in Alexandria, Egypt, there's El Fallah, a tiny place that only makes one thing: liver sandwiches. You say liver sandwich in Alexandria and people know you're talking about this spot — it's so famous that the owner has dozens of pictures of ...

Eggs are better with carbs, and they're particularly good with grains like rice, farro and quinoa, which can soak up a runny yolk. The herby-green grains here, from my cookbook, "Cook90," are good for more than just breakfast, though — you could pair them with sautéed fish, skin-on chicken ...

Slow-cooked pork ribs, grilled with a sticky glaze… you just can't beat it! This recipe is from the "Quick Prep, Slow Cook" chapter of my cookbook, "Sam's Eats." It's a very versatile chapter. The idea behind these recipes is that they take very little time to prepare, but are left to cook ...