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Anne Byrn's Roasted Okra and Tomatoes

Danielle Atkins

Anne Byrn's Roasted Okra and Tomatoes

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3 twists on classic fried chicken sides almost as good as the main act

You can't have fried chicken for dinner without the sides, which can both complement and counteract its richness — and can be just as good as the main act. In honor of fried chicken week, breathe new life into old favorites with these healthy(ish) dishes.

Anne Byrn's Roasted Okra and Tomatoes
Simply roasting the okra and tomatoes with a little bit of oil and seasoning allows their natural flavors to shine. We recommend cutting the okra lengthwise to get the most flavor out of this classic Southern vegetable. 
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Cabbage and Green Tomato Chow Chow
Want that satifying crunch of coleslaw without the cups of mayo? Look no further than chow chow, a beloved Southern condiment that is easy to whip up and only gets better with age. Use up leftovers on your next pulled pork sandwich or as a topping for some grilled fish tacos
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Truffled Mac and Cheese
The secret here is two special ingredients: white truffle oil and 10-year-aged white cheddar cheese, which lend a complex depth of flavor (but can mean a trip to a specialty store). Make the effort to get the good stuff—you'll be making this dish again and again.  
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Photo credit (Cabbage and Green Tomato Chow Chow): Ramona King


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Dena Rayess is a recipe editor and cookbook author based in San Francisco. She enjoys exploring new foodways in and around the Bay Area and beyond, and has been known to whip up a mean house cocktail at dinner parties.

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