Think of grape leaves as nature’s spring roll wrapper. I mean, the Greeks certainly did. So too did the Persians, the Turks, the Lebanese, the Egyptians, the Romanians, the Armenians, even the ...

In the beautiful economy of the forest -- or the urban backyard garden -- leaves are nature’s brilliant cookware. Banana leaves can be cut down to make plates or unfurled into wrappers perfect for ...

Sahadi's, the James Beard Award-winning gourmet shop in Brooklyn, shares this recipe for a signature Mediterranean dish to "Sunday Morning" viewers. Rinse grape leaves well and cut stem. In a bowl mix ...

This Armenian-Syrian dish is perfect for cooking in groups. The post How I Taught My Friends To Make Middle Eastern Stuffed ...

I’m blessed, I get that. We have a yard, fruit trees and vegetable gardens I’ve been tending for two decades – even a hammock. As internal exile goes, it’s pretty sweet. But here in Los Angeles, ...

Aunt Mary’s yalanchi are stuffed with rice, herbs and pine nuts in classic Armenian fashion. Be sure to rinse the grape leaves well, under lots of running water and then give them a good long soak, ...

These treats offer both sweet and savory tastes, and smooth and crunchy textures. No gooey, gelatinous rice in these beauties. They are guaranteed to garner raves from your guests. For the Jewish ...

The cookbook, "Simple and Classic: Greek Elegance for the Everyday Cook" by Billie Venturatos Andersson, which includes a dolmathes recipe that is made with rice and herbs. Here is Andersson's recipe, ...

Chicken breasts wrapped in grape leaves roast until juicy, then are served over creamy cannellini beans with caramelized grapes and a glossy balsamic pan sauce. Matthew Accarrino is a professional ...

THERE IS SOMETHING deeply calming about stuffing a grape leaf. Trust me, I know. In the early months of the pandemic, I found solace in my kitchen and, to soothe my nervous system, began to fold and ...

1. Bring a medium saucepan of water to a boil. Add the grape leaves and boil for 30 seconds; drain. Blanch the leaves a second time in fresh boiling water. Drain again, pat dry and cut off the stems.