Featured Recipe

Cut cucumbers lengthwise in half; remove seeds with spoon and discard. Cut cucumbers crosswise into 3/4-inch slices. Place in colander; sprinkle with 1 teaspoon salt; let drain 1 to 2 hours.

Heat butter in a 12-inch skillet over high heat. Add cucumbers; saute, stirring frequently, until light golden, 2 to 3 minutes. Season to taste with salt and pepper. Add lemon slices and cream; heat to boiling. Cook over medium heat, stirring frequently, until slightly thickened, about 1 minute. Stir in beurre manié; simmer over high heat, stirring frequently, until sauce thickens and coats spoon, about 1 1/2 minutes. Stir in chives; simmer over medium heat 2 minutes. Remove lemon slices before serving, if desired.