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 ...

"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 ...

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, ...

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.

The interior of a cool cucumber contains ascorbic acid, vitamin C, and caffeic acid, which can do anything from possibly help to strengthen the immune systems to ease swelling on the skin. The ...

What’s in season: Cucumbers, which are a member of the gourd family, come in a number of varieties far beyond the dark, thick-skinned ones you typically find at supermarkets. Local cucumbers begin ...

The colorful, thinly sliced vegetable toppings at the sandwich shop looked so appealing that I ended up requesting both cucumbers and pickles on my veggie sub last week. Layered with spinach, green ...