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Eater
2 days ago
- Lifestyle
- Eater
The Best Cucumber Recipes, According to Eater Staff
A summer without eating cucumbers would be a summer wasted. On a hot day, it's hard to find another ingredient that feels as refreshing and cooling as the mighty cucumber, which comes in so many varieties and — with its mild and watery flavor — can be a vehicle for even punchier pairings. You can use cucumbers for salads, of course, but it's also ideal in a chilled, fish sauce-kissed gazpacho and perfect in a spicy margarita. Here are all the recipes Eater staffers will be making with cucumber this summer. Kendra Vaculin, Bon Appétit Sure, tomatoes provide the more dominant flavor in this nuoc cham gazpacho I fell in love with two years ago. But the humble cucumber is still necessary to provide a clean-tasting balance for a dish that can often come across as one-note. The less traditional additions of sesame oil and fish sauce bring additional complexity. This summer-friendly, drinkable soup is an excellent vehicle for summer produce that isn't just another salad. — Missy Frederick, cities director Julia Moskin, NYT Cooking These Chinese smashed cucumbers with sesame oil and garlic are probably the most frequently made recipe-based dish in my household, thanks to the fact that they're super easy (I fast-forward a bit through some the steps and they turn out equally delicious), I tend to have all of the ingredients on hand, and I can make the case to myself that they're healthy and versatile enough to enjoy with every meal. I've been known to make a batch (four to six servings) and consume it all within 24 hours. They're spicy yet refreshing; incredibly simple, yet restaurant-quality complex in flavor. Truly the perfect snack for a hot day, since they're, quite literally, cool as a cucumber. — Hilary Pollack, senior editor Hetty McKinnon, NYT Cooking I started making this recipe while it was still cold outside, but it really comes into its own during the summer, when the idea of standing over a stove starts to feel as appealing as a pelvic exam. That said, you do stand over a stove here, but only to put a bag of frozen dumplings in a saute pan (I use Vanessa's vegetarian ones, but you can use whatever you want). Then you walk away. The dumplings take approximately five minutes to cook, which I find is plenty of time to smash some cucumbers (this is fun to do with a rolling pin) and stir up a sauce of peanut butter, rice vinegar, soy sauce, a garlic clove, and some chile oil. It's incredibly easy to make, and, thanks to its textures and robust flavor, even easier to keep eating until everything is all gone. — Rebecca Flint Marx, Home editor Rachel Perlmutter, The Kitchn In the summer in the South, there are few dishes more ubiquitous than cucumber salad. Growing up, we almost always had a container of the stuff in the fridge during the hot months, and for good reason — it's cooling and refreshing, just the kind of thing you want to eat when it's a billion degrees outside. You can tweak this recipe from the Kitchn to suit your tastes — add more or less sugar, try different types of vinegar, or add in other crunchy summer veg. The only hard and fast rule here is that you absolutely must salt the cucumbers and let them rest for 15 or 20 minutes, just until the excess water seeps out. Pat them dry, then toss in the dressing, and you'll have a salad that stays shockingly crunchy for days. And, if you really want to take things up a notch, stir a hefty dollop of mayo into the dressing as you're mixing it for a creamy-cool salad that you'll crave until fall arrives. — Amy McCarthy, reporter Erin O'Brien I love margaritas year round, but something about muddling a cucumber into everyone's favorite tequila cocktail feels perfect for summer — especially when you include jalapeño, too. I like my margaritas with a pinch of salt and extra lime, but this recipe from Erin O'Brien is easily adaptable. You can make it as spicy and sour as you'd like; the Cointreau and agave bring balance. A Tajín rim is necessary. — Kat Thompson, associate editor Dining In With Eater at Home Highlighting the people, products, and trends inspiring how we cook now Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Yahoo
23-06-2025
- Entertainment
- Yahoo
How a Renter Totally Disguised Her "Dated" Kitchen Cabinets — Without a Drop of Paint
The color of a kitchen's cabinets can easily make or break the room. That's why it's not unusual to hear of homeowners painting their cupboard doors with striking colors or using self-adhesive contact paper to reimagine a more basic look. However, not everyone — ahem, renters — may be able to change their kitchen cabinet colors even if they do hate them. So, what then? Interior designer Bridgette Haulenbeek found herself in this sticky situation in her gorgeous Parisian-inspired Chicago apartment. She rents the home with her husband, Steven, who is a furniture and sculpture artist, and they've been excited by the challenge of adjusting the space with smaller tweaks and projects.'Being in the interior design industry and not having free rein on my living space is a challenge for me,' Bridgette said. 'But I love our home and this is the chapter of life we are in and I love what we've been able to do with our space.' The kitchen was one of the rooms that proved to have the biggest design hurdle — namely, the cabinets. The cupboards are in their natural honey-colored wood state, which can sometimes look dated. Unfortunately for Bridgette, she didn't have permission from the owners to paint over the kitchen cabinets — so she had to get crafty to make the space work for her design eye. Pulling inspiration from a 2019 trip to Paris, where she noticed all of the terracotta-colored roofs and chimneys that lined the neighborhoods, Bridgette came up with a crafty, renter-friendly solution to refocus the space. 'I figured if I can't paint my kitchen cabinets, let's celebrate and blend this orange terracotta color palette and give it a monochromatic tone-on-tone look,' she said. Instead of painting the cabinets directly, Bridgette painted the surrounding walls in a deep burnt orange color. Now, it's hard to differentiate between the walls and cupboards, and instead of zeroing in on the material, your eye is embraced by the warmth of the whole space. The kitchen isn't the only room with a dramatic paint color — in fact, every space in the apartment has been touched by paint (even the floors!). To see more, visit the full home tour on Apartment Therapy. This post originally appeared on The Kitchn. See it there: 'Dated' Kitchen Cabinets Totally Transform — Without a Drop of Paint We Tested (and Rated!) All the Living Room Seating at Burrow to Determine the Best for Every Space and Need We Tested (and Rated!) All the Sofas at Ashley — Here Are the Best to Suit Your Style and Space We Asked 5 Contractors Which Kitchen Reno Trend Homeowners Regret Most, and They Basically All Agreed
New York Post
14-06-2025
- Health
- New York Post
This veggie of many names can boost immunity, fight cancer and promote weight loss
It's crisp, green and criminally underrated. While trendy superfoods like kale and avocado often steal the spotlight, there's a low-calorie veggie you've probably been overlooking that delivers as much flavor as it does health benefits. Just don't forget the breath mints when you hit the grocery store to stock up. Advertisement 4 This vegetable is best in the spring and summer months when it has been freshly harvested. Brent Hofacker – What are spring onions? Think of them as scallions' older, slightly bolder cousins. While they're often used — and mistaken — for one another, the key difference is the small bulb at the base of a spring onion, according to The Kitchn. They are sweeter and milder than regular onions, yet their green stalks deliver more intense flavor than scallions. Spring onions are widely used across the globe as garnishes, flavor enhancers and even as a central ingredient in numerous dishes, particularly in East Asian cuisines. Advertisement And while they can make you cry, they won't be as brutal as regular onions. That's because spring onions contain lower levels of the enzymes and sulfur compounds that trigger those eye-burning tears when chopped. What are the health benefits of spring onions? Spring onions belong to the allium family — the same pungent plant group that includes garlic, leeks, shallots and chives. 4 Spring onions are immature onions harvested before they fully develop a bulb. Julia Sedaeva – 'Allium vegetables contain antioxidants that have been shown to help immune health and prevent inflammation and various diseases like cancer and heart disease,' Jessica Levinson, a registered dietician and culinary nutrition expert, told Prevention. Advertisement Researchers aren't entirely sure how it works, but one compound seems to stand out: allicin, the same substance that gives alliums their pungent flavor. Studies suggest it may help prevent cells from turning cancerous or slow the spread of tumors. Other antioxidants found in spring onions, including flavonoids and polyphenols, work to neutralize free radicals. These unstable molecules can damage cells, speed up aging and raise the risk of chronic diseases, according to WebMD. Their high fiber content doesn't hurt either. One cup of chopped scallions contains roughly 10% of your daily recommended intake. Advertisement That can help lower cholesterol levels, regulate blood sugar, improve digestion and even support weight management by keeping you fuller longer. 4 Spring onions can aid in weight management thanks to their high fiber content. mojo_cp – But fiber isn't the only thing spring onions have in spades. They're also loaded with vitamin K, which plays a crucial role in bone health and may help ward off osteoporosis. You'll also find plenty of vitamin A and plant compounds like carotene, lutein, and zeaxanthin, all known for supporting eye health and protecting against vision issues like age-related macular degeneration and cataracts. Add in a healthy dose of vitamin C and quercetin — both powerful immune-boosters — and you've got yourself a tiny, plant powerhouse that may even help kill bacteria, fungi and viruses. For these reasons, it's easy to see why onions have been used in traditional medicine for centuries to fight colds, flus, stomach issues and other ailments. Of course, you'll only only reap the full benefits if you eat them regularly — and no, sprinkling a few on a baked potato doesn't count. Are there any risks to eating spring onions? Advertisement Besides the breath issue, there are a few things to keep in mind. 4 Onion breath can persist for hours or even overnight. – If you're among the 10–15% of Americans with irritable bowel syndrome (IBS), onions — including spring onions — could aggravate your symptoms, according to Healthline. Advertisement They may also trigger heartburn in people with gastroesophageal reflux disease, and in rare cases, they can cause allergic reactions. Symptoms include rash, mouth tingling, facial swelling, stomach pain or vomiting. In severe cases, spring onion allergies can lead to anaphylaxis, a life-threatening condition that requires immediate medical attention, per WebMD. More commonly, people experience an intolerance to alliums, which can cause bloating, gas and stomach cramps — usually if consumed in large amounts. Advertisement One more thing: they may interfere with certain medications. Spring onions have a mild anticoagulant effect, which can prevent blood clots — a good thing unless you're on blood thinners like warfarin. In those cases, research suggests that eating too many could increase your risk of bleeding.
Daily Mirror
10-06-2025
- General
- Daily Mirror
Cheese on toast tastes better if one £1.20 British sauce is drizzled over it
Cheese on toast fits many occasions - from a post-night out snack to a warm and hearty stop-gap in the middle of the day, but one sauce will make it taste even better Cheese on toast is a staple snack loved by Brits for generations - but one sauce can elevate your toast in a split second. You can't go wrong with a good cheese on toast. Whether it's a quick, delicious snack, you can elevate its flavour by adding this one key ingredient. Do you have Worcestershire sauce? According to The Kitchn, food experts have recommended adding Worcestershire sauce to a cheese on toast to enhance its flavour and give it that sweet yet punchy kick to compliment the cheese. By experimenting and combining with different flavours, you can often find the best and most secretive ingredients to spice up your meals. Originated in Worcester and now famously-known worldwide, Worcestershire sauce is made from vinegar-based, flavoured with anchovies, turmeric, garlic, molasses, onion, salt and other spices. When mixed together, it becomes this delicious sweet but tangy flavour that goes perfectly with foods like cheese. Tara Holland, who tasted the recipe, said: 'Cheese on toast has been an after-school staple snack for kids (and a post-pub miracle midnight munchie cure for adults) in the United Kingdom for decades, if not longer!' As to when to add the sauce, Tara explained: 'Some might say toss the grated cheese in Worcestershire sauce before laying on the bread rather than drizzling the sauce on top before broiling.' However, this depends on the person's preference and the amount of sauce they'd like to add. 'I always add before and after. Another thing to bear in mind is if you use sliced cheese, the Worcestershire sauce either pools or slides off the cheese, so it is better to add it after broiling the cheese," she added. Doing so creates this immaculate bite. By simply using three ingredients, you're bound to make the most delicious snack to be enjoyed at any time of the day. You just need a piece of bread, some cheese and Worcestershire sauce. The sauce is available to purchase in all UK supermarkets and local stores, with prices starting at £1.20. If you're feeling adventurous and want to pair it with other dishes, Worcestershire sauce also goes well with grilled cheese and mac and cheese. Its sweet and tangy flavour just elevates any dish by adding the extra touch of missing richness, creating a one-of-a-kind creation. You'll thank me later.
Daily Mail
08-06-2025
- Health
- Daily Mail
Experts reveal the worst thing you can do to your air fryer as warning is issued
Experts have warned this one mistake could lead to your entire air fryer breaking down. Using just a spritz of cooking spray can severely affect the interior of your device. This is because the sprays contain emulsifiers, which can build up over time and leave a goo-like texture inside the machine. The sticky texture is a result of the sprays breaking down the nonstick surface, which can ruin your air fryer. The Kitchn said: 'Cooking spray is oil contains lecithin (an emulsifier), dimethyl silicone (an anti-foaming agent), and a propellant. 'The droplets have a low smoke point and, over time, the lecithin will start to build up onto your basket or rack, resulting in a sticky spot. 'This sticky spot is hard to remove and can degrade the coating so that the nonstick surface no longer does its job.' They recommend using an oil with a high smoke point to prevent this from happening. Meanwhile, Isabella Forgione AO's small appliance expert has said it could be better to stop using oils altogether. But if you want to crisp up your meal, try spraying the oil on the food before putting it in the air fryer. She said: 'Because of the way air fryers work by circulating hot air around the appliance, this means that oil shouldn't be needed to cook your food. 'Try to spray your food before putting it into the air fryer. 'This will help to reduce the amount of spray touching your appliance and protect the non-stick coating from being damaged.'
