Cucumber

Pasilla chile oil wakes up lamb meatballs and cucumber while plenty of yogurt keeps the heat in check.

The steak can be marinated a day in advance—in fact, it gets better.

This all-green salad is studded with creamy avocado, crunchy cucumbers, and asparagus, and punctuated by tons of fresh dill and basil. The varied shades of green look like spring in a bowl.

Start your weekend mornings right with this healthier, more delicious breakfast bowl.

The Pale Rider swaps out fruit for jalapeno and simply adds manzanilla, a small dose of cane syrup, and lime.

A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that look fresh and enticing, and you'll create a guest-worthy platter.

The best thing about making ranch from scratch? If you like a more garlicky or more herby ranch, the choice is yours to adjust the recipe accordingly.

If you haven't cooked with MSG before, give it a try.

In search of a classic tuna melt? This is the best we've tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

Eggplant is like a sponge. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout. Worth your time.

This lightly pickled mix of vegetables and seaweed is especially good with seafood.

A hint of fresh ginger gives these refreshing ice pops just a small kick of tingly heat.

Peanut butter, ginger and fresh basil bring out the Thai character of this tasty rice-and-chicken salad