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 ...

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.

We eat a lot of cucumbers stateside, 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 ...

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, ...

Heat the grill: If using gas, set to medium-high. If cooking over wood or charcoal, allow flames to die down until embers are glowing. If using a grill pan, place it over medium-high heat just before ...

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 ...

If the natural moisture content is not withdrawn beforehand, cucumbers exude so much water as they are heated that you usually end up with a tasteless mush and swear never to attempt cooked cucumbers ...

The Times and Democrat is running the Best of What’s Cooking? from columnist Teresa Hatchell. This column originally ran on July 22, 2015.