Don’t ask me how, but I recently found myself watching old episodes of “The French Chef” featuring Julia Child on YouTube. There could be worse media rabbit holes to fall into, I suppose. She makes me ...

Who doesn’t love a cucumber? 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 ...

Cucumbers and cooked shrimp make a cool and refreshing summer soup. No cooking is needed. The entire soup is made in a food processor or blender and takes about 10 minutes, start to finish. You can ...

Seed and roughly chop the cucumber and shallot. Reserve a bit of cucumber for garnishing the soup, this you will finely chop. In a blender or food processor, combine the cucumber, yogurt, lemon juice, ...

Revenge, patient people tell us, is a dish best served cold. I feel the same way about soup, at least at this time of year. When it gets as hot as it’s been this week, there are few things that will ...

Fresh kirby cukes from the farmers’ market are the foundation of an excellent — and very easy — cold cucumber soup (left) and a sweet-and-sour salad from Carol Ungar’s cookbook, “Jewish Soul Food.” ...

Discover Abdoogh Khiar, a traditional Persian cold yogurt and cucumber soup perfect for warm days. This easy recipe combines ...

They’re a wonderful addition to any diet and a beloved staple in home gardens, where they produce a lot of fruit with minimal maintenance. Plus, they’re commonly sold at farmers markets and included ...

Cooking this simple cucumber soup, you get a masterclass in respecting and using the entire vegetable to extract maximum flavor, while playing with contrasting textures. Smooth and creamy, shored up ...