For the dip:

• 1 cup sour cream
• 2 Tbsp. milk
• 2 Tbsp. grated yellow onion
• 1 Tbsp. finely chopped chives
• 1 Tbsp. finely chopped parsley
• 1 Tbsp. finely chopped tarragon
• 1 Tbsp. fresh lemon juice
• 2 garlic cloves, mashed to a paste with 1 tsp. kosher salt
• Kosher salt and freshly ground black pepper

For the cucumbers:

• Vegetable oil
• 2 cups cornmeal
• 1½ cups all-purpose flour
• 2 Tbsp. baking powder
• 1 Tbsp. celery salt
• 1½ tsp. kosher salt, plus more
• 1½ tsp. freshly ground black pepper
• 1½ tsp. garlic powder
• 1½ tsp. onion powder
• 1½ tsp. sweet paprika
• 1 tsp. cayenne pepper
• 1½ lb. Kirby cucumbers, halved lengthwise, seeded, and cut into 3 by ½-in. sticks

• 2 English cucumbers (about 2 lb.), cut lengthwise, seeded, and sliced ¼ inch thick on the bias
• 2 Tbsp. fresh lemon juice, plus more as needed
• 2 Tbsp. kosher salt, plus more as needed
• 2 Tbsp. finely chopped fresh chervil or cilantro
• 2 Tbsp. finely chopped fresh dill
• Edible flowers, such as chive, turnip, forget-me-not, or cabbage flowers, for garnish

• 8 oz. gin
• 8 Tbsp. fresh lime juice (from about 4 limes)
• ½ cup thinly sliced Persian or Kirby cucumber, scrubbed but not peeled
• Tonic water
• Lime wedges, for garnish

• 2 oz. Tequila Ocho Plata
• ½ oz. blanc vermouth
• ¼ oz. dry vermouth
• ¼ oz. Chareau Aloe Liqueur
• Thinly sliced cucumber and flaky sea salt

• 5 oz. (¾ cup) dried or fresh yuba (tofu skin) sheets, cut into 1-in. pieces
• 3 small cucumbers
• ½ tsp. kosher salt
• 1¼ tsp. sugar, divided
• 1 Tbsp. Sichuan chili crisp
• 1 Tbsp. light soy sauce
• 1 Tbsp. Chinese black vinegar
• 2 tsp. toasted sesame oil
• 3 garlic cloves, finely chopped (1 Tbsp.)
• Sesame seeds and finely chopped cilantro leaves, for garnish

• 2 small Japanese cucumbers (5¼ oz.)
• ¼ cup konbu dashi
• 2 tsp. shoyu
• 2 tsp. rice vinegar
• 10½ oz. silken tofu, cut into 4 squares