EditorialOn the plate, clockwise from top, cucumbers, compressed noodles, blood sausage, grilled intestine and uterus at Mam in New York, March 31, 2023. (Nico Schinco/The New York Times)
EditorialOn the plate, clockwise from top, cucumbers, compressed noodles, blood sausage, grilled intestine and uterus at Mam in New York, March 31, 2023. (Nico Schinco/The New York Times)
EditorialOn the plate, clockwise from top, cucumbers, compressed noodles, blood sausage, grilled intestine and uterus at Mam in New York, March 31, 2023. (Nico Schinco/The New York Times)
EditorialOn the plate, clockwise from top, cucumbers, compressed noodles, blood sausage, grilled intestine and uterus at Mam in New York, March 31, 2023. (Nico Schinco/The New York Times)
EditorialA winter salad, which pairs Asian smashed cucumbers with crushed carrots topped with vinegar, soy sauce, sesame and ginger, in New York, Jan. 11, 2023. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialVarious ingredients to be used for kimchi including beets, peppers, and cucumbers used by Ji Hye Kim, at her home in Ann Arbor, Mich., on Aug. 16, 2022. (Erin Kirkland for The New York Times)
EditorialG. Chitra, a police officer in Port Blair, the capital of the island territory of Andaman and Nicobar in India, packs healthy food like dates and cucumbers in the tin she carries on duty, March 20, 2022. (Atul Loke/The New York Times)
EditorialDan Barry, separated from his family due to a positive coronavirus test, writes, in a New York Times essay, “basketball, when played alone, is meditation. Other people find their inner balance through counseling or running or yoga or tending to tomatoes and cucumbers in the garden. I find it with basketball. Just me, a ball, a hoop. (Laura Freeman/The New York Times)
EditorialA salmon and couscous salad with cucumber-feta dressing in New York, Feb. 17, 2021. Food styled by Monica Pierini. (Linda Xiao/The New York Times)
EditorialOpen-faced sandwiches at Courage Bagels which are topped with tomatoes, salmon roe and Persian cucumbers in Los Angeles on March 4, 2021. (Rozette Rago/The New York Times)
EditorialA basket of produce, including cucumbers, lettuce, nasturtium and fennel, from the garden of Sara Levi, sous-chef of the Rome Sustainable Food Project at the city’s American Academy, in Rome, Italy, June 20, 2020. (Valeria Scrilatti/The New York Times)
EditorialSpicy cucumbers with yogurt, lemon and herbs in New York on July 21, 2020. Food Stylist: Rebecca Jurkevich. (Johnny Miller/The New York Times)
EditorialThe creamy wild mushroom fettuccine, topped with fresh black truffles, at Bar Pleiades in New York, Jan. 8, 2020. (Jeenah Moon/The New York Times)