Dry-braised stuffed okra makes for a tender dish

Minced anchovy mixed with sweet and smoked paprikas turned out to be a Food & Wine staff favorite. Try to select similarly-sized pods, about the size of your finger, which will allow even cooking. 1 pound medium-size okra pods6 to 8 anchovy fillets, rinsed and minced1 teaspoon sweet paprika1 teaspoon smoked paprika-- Olive, corn or canola oil, as needed-- Fine sea saltInstructions: Trim both ends of the okra, cutting the bottom end even with the cap to prevent exposing the seeds. When ready to cook, add enough oil to amply coat the bottom of a large skillet; set over medium-high heat. Reduce heat to low, cover the pan, and dry-braise until the okra is tender, about 5-7 minutes, depending on the size of the pods. Try other stuffing combos such as 1/4 cup chopped bonito flakes, 2 tablespoons toasted sesame seeds and 1 1/2 teaspoons shichimi togarashi for an Asian twist. Per serving: 50 calories, 3 g protein, 5 g carbohydrate, 3 g fat (g saturated), 3 mg cholesterol, 152 mg sodium, 2 g fiber. Bubblies are perfect even for everyday, so pour the NV Gruet New Mexico Brut Rose or Blanc de Noirs Sparkling Wine ($15; 12% alcohol) or a light red such as the Domaine des Nugues Beaujolais Villages from Gerard Gelin.