"Cool as a cucumber" may refer to a state of being, but the analogy stems from the refreshing crunch of a fresh, cold cucumber. Cucumbers are most often found as a raw ingredient in recipes like cold ...

Cook cucumbers quickly at high heat to keep them crisp. Persian cucumbers are best for cooking as they hold their shape well. Marinade cucumbers after cooking to add back flavor. Cool, crisp, and ...

CRAZY ideas are floating around on the Internet. A food blog the other day actually contended that it might be possible to eat too many raw tomatoes with fresh basil in summertime. If Samuel Johnson ...

This three-ingredient dish will answer the question. There are a million ways to prepare summer's abundance of cucumbers—slicing and pickling being the most popular—but have you ever cooked one? I'll ...

1. Combine cucumbers, strawberries, sugar, honey or agave, and lime juice in a blender; blend until cucumbers and strawberries are smooth. 2. Pour mixture through medium mesh sieve placed over a ...

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 ...

We eat a lot of cucumbers, most often served raw and crunchy to impart a refreshing quality to a meal. Does “cool as a cucumber” ring a bell? Hardly do we ever cook them ― but we can, and we should.