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3. Fry the tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper-towel–lined plate. Season with salt while hot. Serve warm with basil-lime mayonnaise.

basil-lime mayonnaise

MAKES 1¼ CUPS

1 large egg

½ teaspoon coarse salt

¼ teaspoon freshly ground pepper

1 cup canola oil

2 teaspoons fresh lime juice

¼ cup finely sliced fresh basil leaves

1. In a food processor, pulse the egg with the salt and pepper until foamy and pale, about 1½ minutes. With the machine running, add the oil through the feed tube, 1 drop at a time, until the mixture starts to thicken (do not stop the machine at this point, or the mayonnaise may not come together). Add the remaining oil in a slow, steady stream.

2. When all the oil has been incorporated, slowly add the lime juice, mixing until combined. Add the basil; pulse until combined. Let chill before serving. Fresh mayonnaise can be refrigerated in an airtight container up to 5 days.

NOTE Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

sautéed okra and tomatoes

SERVES 4

The secret to cooking okra to a crisp-tender texture is a very hot skillet.

1 tablespoon whole mustard seeds

½ teaspoon whole cumin seeds

½ teaspoon ground coriander

2 tablespoons extra-virgin olive oil

1 small red onion, cut into ½-inch-thick wedges

1 pound fresh okra, stems and ends trimmed

3 medium tomatoes, seeded and cut into ½-inch-thick wedges

Coarse salt and freshly ground pepper

1. In a small bowl, combine the mustard seeds, cumin seeds, and coriander; set aside. Heat the oil in a large skillet set over medium heat. Add the onion, and cook, stirring, until soft, about 3 minutes.

2. Raise heat to medium-high; add the spice mixture, okra, and ½ cup water. Cook, stirring, until the okra is bright green and just tender, about 6 minutes, adding more water if the skillet becomes too dry.

3. Add the tomato wedges, and cook until just heated through, about 1 minute. Season with salt and pepper. Serve immediately.

fried yuca with lemon

SERVES 8

Yuca is a starchy root with tough, brown skin, crisp, white flesh, and a mild flavor. It is also known as cassava.

5 pounds yuca (about 6 yuca), peeled

Peanut or canola oil, for frying

4 garlic cloves

Coarse salt

Lemon wedges, for serving

1. Cut the yuca crosswise into 2-inch pieces. Cut each piece into ¼- to ½-inch-thick strips. Cut out the tough core from the inner edge of each piece; discard the core. Transfer the yuca to a large saucepan. Cover with water by 2 inches. Bring to a boil. Cook until just soft and translucent, about 5 minutes. Drain, and pat dry.

2. Heat 5 inches oil in a 4-quart heavy-bottomed saucepan over medium-high heat until it registers 360°F on a deep-fry thermometer. Fry the garlic until golden, about 1 minute. Discard the garlic. Working in batches of several strips, fry the yuca, turning once, until golden brown, about 4 minutes. Transfer to paper towels using a slotted spoon; let drain. Sprinkle with salt. Serve with lemon wedges.

aunt sara’s cheese grits

SERVES 8 TO 10

¾ cup (1½ sticks) unsalted butter, plus more for the baking dish

3 cups water

1½ cups quick-cooking grits

1 pound sharp Cheddar cheese, grated

1 teaspoon coarse salt

½ teaspoon freshly ground pepper

½ teaspoon garlic powder

½ teaspoon hot pepper sauce, such as Tabasco (optional)

3 large eggs, lightly beaten

1. Preheat the oven to 325°F. Butter an 8-inch-square baking dish. Bring the water to a boil in a medium saucepan, and stir in the grits. Reduce heat. Cover; simmer 2 minutes, stirring occasionally.

2. Add the cheese, butter, salt, pepper, garlic powder, and hot pepper sauce, if using. Stir until the cheese has completely melted, and stir in the eggs until well combined.

3. Pour mixture into the prepared pan. Bake until creamy inside and golden on the top, about 1 hour. Let cool slightly on a wire rack before serving.