Many chefs take one of two stands with okra: They either deep-fry it or soak the pods in a brine for a Southern pickle. But when Andrew Wiseheart's sous chef hinted that okra pairs well with sherry, Wiseheart chose an entirely different direction. At his ranch-inspired Texas restaurant Contigo Austin in Texas, Wiseheart sautés sliced okra and tosses it with walnuts, tomatoes and a tangy sherry-based sauce. The complex sauce, which develops heat from jalapeños and a mellow richness from a finishing swirl of butter, gives the Southern staple a fresh look for fall.