Author: Dorie Greenspan
Author: Zanne Stewart
Smoked Salmon Smorrebrod
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
Locals make this dish with grouper, but I've found it works very well using Atlantic salmon fillets.
Author: Najmieh Batmanglij
Author: Chris Morocco
Author: Bahija
Author: Gina Marie Miraglia Eriquez
If you have ever peeled, seeded, and sliced cucumbers for salads, this recipe will hopefully change your mind. Smashing the cucumbers augments the vegetable's...
Author: Chris Morocco
Author: Kevin West
Author: Bruce Aidells
Summer tomatoes and refreshing cucumbers get a kick from cider vinegar and cumin seeds.
Author: Diane Rossen Worthington
Load up on green tea antioxidants, hydrate with electrolyte-filled coconut water, and cool off with cucumber, lime, and gut-soothing aloe vera.
Author: Guy Turland
Author: Gina Marie Miraglia Eriquez
Author: Georgia Downard
This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won't implode while you're eating it.
Author: Andy Baraghani
Fill these kid-friendly sushi rolls with bell pepper, carrots, and cucumber, or whatever vegetables they love.
Author: Stacey Antine
The method for marinating the feta in this salad is also a good trick for other fresh cheeses-try goat, mozzarella, or paneer.
Author: Andy Baraghani
Author: Michael Anthony
Author: Maneet Chauhan
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn...
Author: Sergio Remolina
Author: Rebekah Peppler
Author: Liz Armstrong
A simple and refreshing relish for grilled meats. You can make the vinegar and sugar dressing up to six weeks ahead of time (store it in the fridge), but...
Author: James Syhabout
This versatile salsa also pairs well with scallops or roast fish.
Author: Bon Appétit Test Kitchen
We call for semi-pearled grains because they cook more quickly and have a roughened-up texture that helps them soak up the dressing. Browning them first...
Author: Ignacio Mattos