EditorialLeftover quinoa mixed with arugula, hummus and cucumber and Greek yogurt with slivered almonds or walnuts and berries in New York, April 18, 2023. (Bobbi Lin/The New York Times)
EditorialLeftover quinoa mixed with arugula, hummus and cucumber and Greek yogurt with slivered almonds or walnuts and berries in New York, April 18, 2023. (Bobbi Lin/The New York Times)
EditorialLeftover quinoa mixed with arugula, hummus and cucumber and Greek yogurt with slivered almonds or walnuts and berries in New York, April 18, 2023. (Bobbi Lin/The New York Times)
EditorialLeftover quinoa mixed with arugula, hummus and cucumber and Greek yogurt with slivered almonds or walnuts and berries in New York, April 18, 2023. (Bobbi Lin/The New York Times)
EditorialLuke Hagopian, who has a popular TikTok account where he shares videos of himself feeding his goldfish foods like boiled cucumber, at home in Deerfield, Mich., Feb. 4, 2022. (Lucy Hewett/The New York Times)
EditorialChicken thighs with sour cherries and cucumber yogurt, in New York, June 28, 2022. Food styled by Simon Andrews. (Ryan Liebe/The New York Times)
EditorialPalestinian farmers harvest snake cucumber "faqous" in a field in the West Bank village of Deir Ballut, Salfit, West Bank, Palestinian Territory - 24 May 2022
EditorialLuke Hagopian, who has a popular TikTok account where he shares videos of his 40 or so goldfish eating foods like frozen bloodworms, boiled spinach and boiled cucumber, at home in Deerfield, Mich., Feb. 4, 2022. (Lucy Hewett/The New York Times)
EditorialSea cucumber from St. Tropez accompanied by garlic confit, chickpeas and caviar at the pop-up restaurant ADMO in Paris on Nov. 9, 2021. (Dmitry Kostyukov/The New York Times)
EditorialSea cucumber from St. Tropez accompanied by garlic confit, chickpeas and caviar at the pop-up restaurant ADMO in Paris on Nov. 9, 2021. (Dmitry Kostyukov/The New York Times)
EditorialRoasted chicken thighs with garlicky cucumber yogurt in New York, Sept. 10, 2021. Food stylist: Simon Andrews. Prop stylist: Christina Lane. (Johnny Miller/The New York Times)
EditorialRoasted chicken thighs with garlicky cucumber yogurt in New York on Sept. 10, 2021. Food Stylist: Simon Andrews. Prop Stylist: Christina Lane. (Johnny Miller/The New York Times)
EditorialAbdoogh Khiar (chilled buttermilk cucumber soup) in Sydney, Australia on June 15, 2021. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialSummer vegetables in a spiced yogurt sauce and a cucumber-melon-tomato salad in New York on July 21, 2021. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialA bowl of abdoogh khiar, a cold buttermilk and cucumber soup, in New York, June 15, 2021. Food stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialA Palestinian woman harvests snake cucumber "faqous" in a field in the West Bank village of Deir Ballut, near Salfit town, Salfit, West Bank, Palestinian Territory - 02 Jun 2021
EditorialA Korean cheeseburger with sesame-cucumber pickles in New York, April 6, 2021. Food styled by Barrett Washburne. (Bryan Gardner/The New York Times)
EditorialGamja salad with cucumber, carrot and Red onion, in New York, Sept. 22, 2020. Food styled by Simon Andrews. (Christopher Simpson/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)
EditorialA vegetarian picnic of black bean burgers, pickled vegetables and chopped cucumber and tomato summer salad in New York, on July 1, 2020. (Andrew Scrivani/The New York Times)