Simple Cucumber Salad

Name: Simple Cucumber Salad
Yield: makes 4 servings
Ingredients: About 1 1/2 pounds cucumbers, peeled and thinly sliced; Salt and freshly ground black pepper; 1/2 cup coarsely chopped and loosely packed fresh mint or dill; Juice of 1/2 lemon

December 20, 2011

Many cucumbers are best if they’re salted first. The process removes some of their bitterness and makes them extra-crisp—it takes some time but almost no effort. Start with one or two Kirby (pickling) cucumbers per person—or half of a medium cucumber or about a third of a long (“English”) cucumber. For a full-meal cucumber salad with a Southeast Asian flair, try Cucumber Salad with Scallops (page 54).

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.