Add Yahoo as a preferred source to see more of our stories on Google. Cooking cucumbers unlocks new flavors and textures, making this versatile fruit a surprising addition to warm dishes. Cucumbers ...

Add Yahoo as a preferred source to see more of our stories on Google. Brie Passano Cucumbers are the ultimate summer ingredient—cool, crisp and endlessly versatile. Whether you slice them into salads ...

Cucumber and Menma Chili Oil SunomonoI wanted to make sunomono with two cucumbers, but I wanted to avoid the usual staples ...

Grandma’s Cucumber Salad combines the crisp freshness of cucumbers with the tangy zest of a vinegar mixture, creating a refreshing and delicious salad that’s perfect for those hot summer days. Using ...

Kate Sears for The New York Times. Food Stylist: Monica Pierini. Part sandwich, part salad, this is an extremely refreshing and satisfying meal. It’s very simple, but there are two requirements: ...

Cucumbers usually show up in salads, chilled, crunchy, and raw. But Martha Stewart suggests a warm, sautéed version that unlocks a different kind of texture and flavour. Whether your garden yield is ...

Sometimes I buy cucumbers and just eat them straight out of the fridge. Their mild flavor and satisfying crunch make for a great cooling snack during the sweltering summer months. But as much as I ...

This recipe brings together two contrasting components to create a bright summer dish. A simple yogurt sauce is dressed up with herbs and zest, then topped with cucumbers that have marinated in a ...

Heat the grill: If using gas, set to medium-high. If cooking over wood or charcoal, allow flames to die down until embers are glowing. If using a grill pan, place it over medium-high heat just before ...

Crushed until craggy and tossed with shrimp, cucumbers soak up a sesame and avocado sauce in this easy, invigorating dish from Melissa Clark. By Melissa Clark The most sweltering part of summer is the ...

The cucumber’s fresh crunch has gone, but in its place is something more substantial to deliver a smoky, savory flavor. By Yotam Ottolenghi There’s nothing more pointless, you might say, than grilling ...