Many cucumbers are sold with a waxy coating to prolong their shelf life; unfortunately, the wax also seals in pesticides. The only way to remove the wax is by peeling. Better yet, buy unwaxed cucumbers. The elongated European cucumbers (sometimes called hothouse or English cucumbers) are usually the best choice. They are grown hydroponically (in water) without pesticides. They have an excellent mild flavor, a more tender texture, and fewer seeds. Store whole cucumbers, unwashed, in a plastic bag in the refrigerator for up to 10 days; once cut, refrigerate them tightly wrapped, for up to 5 days.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.