O ur Texas accent skews decidedly Southern when it comes to okra. We like those fuzzy little pods cooked all kinds of ways: stewed, pickled, gumbo-ed, and, especially, fried. My own love affair ...

8 ounces fresh okra, stemmed, cut crosswise into 1/2-inch pieces, or 2 cups frozen sliced okra. 2 tablespoons Worcestershire sauce. 2 teaspoons chopped fresh thyme. 2 fresh or dried bay leaves.