I am obsessed with cucumbers.
I juice them, eat them raw, salted, pickled, fermented, sliced in salad and pressed into lemonade. I core cucumbers, stuff with a Chinese pork forcemeat and steam them. I even wok sear them for 10 seconds and refrigerate them, then serve ice cold with hot chili sesame oil and ginger.
I bought buckets of them at the Fulton Farmers Market last Saturday. I made kimchee with 10 pounds and true fermented pickles with the other 10. Easily, the best thing I ate all week was the few that remained, chilled and sliced, dressed with Banyuls vinegar, olive oil, crushed pepper, salt and crumbled feta cheese.
Braised Cucumbers with Pork and Ginger
Whenever I see this dish on Cantonese menus, I always order it. I think you will love its textural surprise. Get the recipe >>>
Easy Thai-Style Cucumber Salad
This classic, sweet-and-sour Thai-style cucumber salad is the perfect warm weather side dish. Get the recipe >>>
Perfect 8-day lacto-fermented pickles that turn out amazing every time. Get the recipe >>>
Cold Cucumber Soup with Yogurt & Dill
This refreshing cold cucumber soup gets tang and creaminess from Greek yogurt and big, summery flavor from lots of fresh herbs. Get the recipe >>>
Cucumber Mint Lemonade
Everyone will love this refreshing cucumber-and-mint infused lemonade at your next backyard party. Get the recipe >>>
Bread & Butter Pickles
I love these pickles, they have a perfect balance of sweet and sour, with an extra crunch from the onion. Get the recipe >>>