While most fruits and vegetables are better out of the fridge, where their sugars become deadened in the cold, I think the cucumber actively benefits from being eaten iced. Peeled, cored, chopped and ...

Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber ...

Ali Slagle’s cucumber-avocado salad has just five ingredients and complements pretty much every meal. By Mia Leimkuhler If my colleague Tanya Sichynsky has chickpea anxiety, then I live with cucumber ...

A cold noodle salad is a wonderful combination of slippery noodles, tasty dressings and extra ingredients, and perfect fare for hot days and nights. Cold noodles with black vinegar sauce (liang pi) A ...

Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her ...

When you get down to the very last glops remaining in a mayo jar, things can get really discouraging. A spoon doesn't ever seem quite the right shape to get into all the nooks and crannies, and ...

I’ve been making some variation of a marinated cucumber salad for as long as I can remember. It’s a staple at many of the Chinese restaurants I frequent in the San Gabriel Valley. It typically ...

I love cucumbers. Refrigerator pickles? A critical kitchen necessity. Chinese cucumber stir fry? A simple but surprising triumph. Tzatziki on everything? One of my greatest joys. Alas, my love is but ...