Put the cucumber and the onion in a bowl and toss in the salt, then shake the bowl to distribute it evenly. Cover with a piece of baking paper and weigh down with a plate. Set aside for at least ...

Different countries have different customs, and this saying also applies to the famous cucumber side dish. In cookbooks, you ...

Redmond Cabot looks back at a year of food and shares a light and zesty recipe for cucumber and fennel pickle ...

Put the egg, mustard, pepper, and salt in a blender; blend at high speed for about 10 seconds. Gradually add the oil through ...

Sydney’s Kitchen By Mike is known for nourishing dishes that lean on seasonal produce – and this salad is no different. It’s a breeze to put together and Asian flavours and enlivening herbs add some ...

Chinese cuisine frequently incorporates chilli bean paste (doubanjiang) and Sichuan pepper in its dishes for depth and heat, ...

Cucumbers are in season from May to October, but are available year-round. Look for firm, vibrantly green fruit without wrinkles. Smaller ridged cucumbers differ little in taste to the more common ...

This salad includes dahi and cucumber, along with some basic spices to enhance the taste. Much like cucumber raita, it has an uncomplicated flavour profile and can be paired with any dish you want.