When summer arrives, bringing with it an abundance of fresh, crisp cucumbers, there’s no better way to enjoy them than in a ...

Your Crisp, Refreshing, and Tangy Taste of Summer! Hey there, Jason Griffith here! As the summer of 2025 continues to bring ...

Having grown up with family meals built around many shared dishes, I never feel like I've had a complete meal without at ...

Slice your cucumbers very thinly. Classic cucumber salad features cucumber slices that are downright feathery (yet crisp). To achieve this, use a mandolin or multi-slicer with a thin blade attachment.

Slice the cucumbers lengthwise into very thin strips. (A mandoline works best.) Slice the cucumber on one side until you reach the seeds, then turn the cucumber and slice the second side down to ...

1, Slice cucumbers thinly with a sharp knife or mandolin. I use the 1/16" setting on my mandolin. Place the sliced cucumbers in a colander and toss them with about a teaspoon of salt.

1 large English cucumber, washed and very thinly sliced; Kosher salt; ½ to 1 jalapeno, seeded and finely chopped (start with 1/2 and add more as desired) 1/2 cup red onion, thinly sliced; ...

Slice the cucumber on one side until you reach the seeds, then turn the cucumber and slice the second side down to the seeds. Discard the center of the cucumber with the seeds. 2 ...

Pluck 2 tablespoons fennel fronds from fennel tops and reserve for garnish. Trim and core fennel. With adjustable-blade slicer or very sharp knife, very thinly slice fennel.

Remove and discard seeds from cucumbers; thinly slice cucumbers. 2. Add sliced cucumbers and potato to saucepan; cook, stirring occasionally, until softened, about 10 minutes.

For the striking garnish, a super-thin slice of cucumber is pressed against the inside of a highball glass with a sprig of dill placed at the top of the drink. get the recipe. Save.