Pasta salad is a Virginia country-store staple, to which Mason Hereford applies his signature culinary move: elevating humble dishes without sacrificing their essence. Al dente penne gets decked out with lemony buttermilk dressing, sweet peppers, and crunchy seeds. Get the recipe for Pasta Salad with Buttermilk Dressing »
Similar to raita, this Iranian sauce differs with the addition of minced fresh yellow onion. Make it a day ahead to allow the flavors to really marry before serving. Get the recipe for Cucumber Yogurt »
This cucumber drink recipe featured at Brooklyn’s Pies n Thighs uses fresh ginger for an added kick, with a hint of lime juice to round out the flavors. Get the recipe for Cucumber Agua Fresca
This basic raita is a cooling counterpoint to fiery foods, thanks to its foundation of full-fat yogurt, cucumber, and mint. Plum tomatoes add a hint of acid, Thai chiles heat, and cumin a slight earthiness.
There’s no reason this tried-and-true combination needs to be limited to tea time. Make three or four of these paper-thin preparations of white bread topped with tangy, softened cream cheese and crisp cucumber slices, and call it a lunch. Get the recipe for Cucumbers and Cream Cheese »