Cooking Tips: Cucumbers

Cucumbers come into their prime in the summer. To prep them, peel, cut in half lengthwise, and scoop out the seeds using a spoon or melon baller. Salt them liberally, and let them sit in a colander in your sink for about an hour. Rinse them well before using. This stops them from getting soggy and making the rest of the dish watery. To make a simple Indian raita, slice the cucumbers, and toss them with yogurt and mint. For a Turkish-style cacik (also sometimes known as tzatziki), drain yogurt in cheesecloth, or use creamy Greek yogurt, and add olive oil and finely minced garlic, along with mint or dill. Or try using a vegetable peeler to shave cucumber "noodles," and toss them with a tangy viaigrette (you don't have to salt them for this one).--FN Calendar