A crunchy, salty salad that proves (once again!) that it's worth having a mandoline slicer.
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper...
Author: Eleanor Topp
Spicy radishes are tempered by tangy buttermilk and cooling cucumbers in this blend-it-and-forget-it soup.
This herb-infused rocks drink is fresh, cooling, and thirst-quenching, perfect for day drinking.
Author: Mary Gonzalez
Author: Michael Lindley
This lightly seasoned salad was a favorite of mine growing up, close to a sunomono, a Japanese cucumber salad dish. I've added sweet, spiralized carrots here, and Mom likes to add extra fresh ginger to...
Author: Candice Kumai
Author: Merritt Watts
Author: Bon Appétit Test Kitchen
Author: Katherine Sacks
Author: Dona Kuryanowicz
Think of this as an all-purpose garlic sauce. Once you get the hang of making it, try swapping cashews or blanched hazelnuts for the almonds.
Author: Andy Baraghani
Author: Jody Adams
If you have ever peeled, seeded, and sliced cucumbers for salads, this recipe will hopefully change your mind. Smashing the cucumbers augments the vegetable's ability to absorb seasonings.
Author: Chris Morocco
Smoked Salmon Smorrebrod
Author: Ia Delphey
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
Author: Merritt Watts
Author: Amelia Saltsman
This is a summery spin on a margarita, lightened with cilantro and cucumber. Make this tequila cocktail when you need some refreshment!
Author: Danny Trejo
Mix up your summer sides with this salty, crunchy, and herbaceous grain salad tossed in an Asian-inspired vinaigrette.
Author: Joshua McFadden
Author: Maggie Ruggiero
Think of this as "panzanella verde." There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of summer days.
Author: Lillian Chou
Author: Andy Ricker
We call for semi-pearled grains because they cook more quickly and have a roughened-up texture that helps them soak up the dressing. Browning them first deepens their flavor.
Author: Ignacio Mattos
Author: Susan Bishop-Sauter