From chaat to chilled soup, these dishes celebrate the lush intersection of Southern ingredients and South Asian flavor.

Martha Stewart’s sautéed cucumber method transforms a humble salad ingredient into a warm, buttery side that’s simple yet ...

Our cucumber salad with peanut dressing combines two of our favorite culinary elements: South Asian cuisine and the cucumber ...

The Times and Democrat will be running the Best of What's Cooking? from columnist Teresa Hatchell. This column ran originally on June 16, 2010. This time of year, vegetable bins are overflowing. In ...

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, ...

Gurkensalat, or cucumber salad, is a popular side dish in Germany. Our version has all the dilly flavor of the original with an extra flowery perfume from a hoppy IPA. Instructions: In a large bowl, ...

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.

There's a reason for the expression "cool as a cucumber" - cucumbers are 95 percent water, which makes them crisp and refreshing on warm summer days. California's main season for conventional slicing ...

NEW YORK (WLNY) --Kimchi is the heart and soul of Korean cuisine. Chef Judy Joo, the host of Cooking Channel's "Korean Food Made Simple," stops by The Couch to show us how to make this delicious side ...

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 ...