Cucumber

It might seem fussy to separate the vegetables when pickling, but if they’re combined, the colors will bleed and they won’t be as vibrant.

From cowcumber to kirby, the story of how the cucumber got its name

Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.

Bruising the cucumbers helps break down their flesh, which is then better able to absorb the flavor of the marinade.

This cooling and refreshing salad—with cilantro standing in for the lettuce—is great alongside spicy foods, like our Sambal Chicken Skewers (click for recipe).

Rinsing the cooked couscous stops the cooking and prevents it from sticking together as it cools.

For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.

For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.

There are all kinds of radishes available at the markets in spring--use any shape or color that looks good to you.

This recipe came to us courtesy of master mixologist Junior Merino, who's based in New York.

Light and refreshing, this cool soup is perfect on a hot summer’s day. You can serve it as is, or add your choice of protein (such as chicken or tofu) for a more substantial meal.