We've all had (or at least heard of) cucumber in various types of salad, but Julia Child liked to serve and dress them in ...

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 ...

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 ...

Fun fact: Cucumbers are actually fruits. But like tomatoes, they're prepared and eaten as vegetables. Their juicy, almost thirst-quenching texture is a staple in summery Mediterranean-leaning salads, ...

During my childhood, the produce section of most supermarkets was a pretty sorry place: iceberg lettuce, rock-hard tomatoes, lemons, bananas, maybe green beans and corn. and cucumbers. Of the lot, ...

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.

Place the eggs in a pot, add enough cold water to cover. Bring to a gentle boil, cover, and remove from heat. Let sit covered for 6 minutes. Remove eggs and stop the cooking in a bowl with ice and ...

It might seem like eating vegetables raw is the ideal way to load up on nutrition, but not all is lost in cooking — cooked vegetables have their own appeal. For one, the percentage of insoluble fiber ...

They’re both green gourds that peak during the warm summer months, but you probably know you can’t use cucumbers to make zucchini bread. So, what actually sets zucchini and cucumbers apart? Beyond ...