While they’re available year-round, cucumbers peak in the summer. Middle Eastern, Asian, and European varieties tend to be fuller-flavored, sweeter, and more finely textured than the American slicing cucumbers you see most often in stores; they’re our choice for most preparations. Most often enjoyed raw or pickled, they’re also lovely in sautés or puréed with yogurt for cold soups or drinks. Matt Taylor-Gross
A Floral Finish
Pasta Salad with Buttermilk Dressing
Cucumber and Corn Salad with Pomegranate and Poppy Seeds
Israeli Cous Cous with Ras el Hanout, Fennel and Carrot