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magazine 2008 06 cucumber lime agua
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Cool as a cucumber, sure, but it’s the citrus, ginger, and chile that will keep you coming back sip after sip.
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You can use various heirloom cucumbers for this savory-sweet salad recipe; if you can find them, flaunt them.
4.4
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Cucumbers are transformed into candy-like bites in this unexpected dessert inspired by Eton mess, a British summer classic typically featuring layers of strawberries, broken meringue, and whipped cream.
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This herb-infused rocks drink is fresh, cooling, and thirst-quenching, perfect for day drinking.
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Skip the pricey Champagne and go for Italian Prosecco, with lots of solid options under $15.
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If you haven’t cooked with MSG before, give it a try—chef Quealy Watson, Hot Joy, San Antonio, is a big fan.
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Loosely based on the WHO’s rehydration formula, this DIY electrolyte drink with cucumber, lime, and mint is the perfect salve for hot summer days.
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These zippy, zingy, crunchy pickled cucumbers are sure to be the sleeper hit of your party spread.
4.4
(4.35)
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Hit refresh on your palate with our most invigorating cucumber recipes.
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This refreshing, saucy cucumber salad will cool you down all summer.
4.3
(4.27)
Articles
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Shopping
Pika Pika’s jam has a tangerine-like sweetness, bitter grapefruit flavor, and the right amount of lime-y sourness.
Kyle Beechey
Culture
Refreshing cucumber beers are in your future this summer—and trust us, they don't taste like pickles.
Joshua M. Bernstein
Cooking
Next time you scrape out some seeds for a salad or dip, don’t toss them. Turn them into this drink.
Georgina Hayden
Cooking
Yes, there are different kinds of cucumbers, and yes, some are better than others.
Alex Delany
Have you ever crushed a cucumber? This recipe combines them with tangy lime pickles and chili oil.
Rochelle Bilow
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Videos
(132)
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We challenged Chris Morocco to recreate Frida Kahlo’s Oaxacan black mole in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
Director: Chris Principe
Director of Photography: Ben Dewey
Editor: Jared Hutchinson
Talent: Chris Morocco
Guest Judge: Dan Siegel
Director of Culinary Production: Kelly Janke
Senior Creative Producer: Mel Ibarra
Culinary Producer: Stevie Stewart
Line Producer: Joe Buscemi
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Tania Jones
Camera Operator: Caleb Weiss
Audio Engineer: Michael Guggino
Culinary Assistant: Amy Drummond
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Additional Editor: Paul Tael
Assistant Editor: Andy Morell
Director, Creative Development : Maria Paz Mendez Hodes
Senior Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video : June Kim
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Tristan Kwong's expertise has earned him the title of Fruit Sommelier—and he’s visiting the Bon Appétit Test Kitchen to share some of his rare fruit wisdom. From sweetsops and rambutans to mangosteens, sprouted coconuts and many more, learn how to pick and eat some of the less traditional fruits of the world.
Read more: What Are Finger Limes, Anyway?
Read more: What Are Finger Limes, Anyway?
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Bon Appétit Test Kitchen Manager Brad Leone is back for episode 41 of “It’s Alive,” and this time he's deep in the woods of Washington foraging for porcini mushrooms with his fungus friends, Colin and Andrew.
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It's Alive with Brad Leone is back for episode 77 and this time Brad is making everybody's favorite variation on fruit: the leather kind. That's right, it's fermented fruit leather week at Bon Appétit. Join Brad as he struggles with a vacuum sealer, figures it out, gets distracted, remembers what he was doing and then moves on. Also in this episode: reminiscing on performing artist Seal's thighs, musings on picking blueberries and raspberries and so, so much more.
Follow Brad on Instagram: @brad_leone
Join Bon Appétit test kitchen guy, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Bon Appétit’s Brad Leone is back for episode 63 of It’s Alive, and this time he’s making gravlax! Join Brad as he shows you how to transform salmon into the perfect cured addition to any breakfast or meal, shows off his prized ball bearing collection, and asks whether we’re alone in this vast univer– wait, I’m getting word he’s just asking how to pronounce turmeric. Tune in to find out!
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Bon Appétit’s Brad Leone is back for episode 71 of It’s Alive and this time he’s making fermented mushrooms! Join Brad as he shows you how to…oh dear, he broke the jar. Ok, well I think we can all agree you shouldn’t eat mushrooms filled with glass. You don’t have to fact check that one.