Dolmas are grape leaves traditionally stuffed with a mixture of rice and lamb, and they are made all over the Middle East and in parts of the Mediterranean region. The English speaking world ...

While fresh and vibrant, some are used immediately to prepare the popular regional specialty we know as dolmas. The remaining leaves are wrapped in bunches of 50 or so in aluminum foil and placed in ...

In this Armenian standby, fragrant fruit meets spiced lamb and rice for a dish that’s equal parts savory, sweet, and tangy.

I'm sharing my step-by-step take on classic onion dolma, featuring sweet onions stuffed with a savory mixture of meat, rice, ...

In a mint green mobile home adorned with American flags and Easter eggs, a pot of Mosulian dolmas rested on a stovetop, swaddled in towels.

In the small kitchen of a pale green trailer adorned with American flags and Easter eggs, a pot of dolmas rested on a stovetop, swaddled in towels. My dolma instructor Nabeeha Alkhosho, who made them, ...

Every recipe has its variables. It’s a basic kitchen truth that those of us who test recipes professionally are ever conscious of (and occasionally frustrated by) whenever we encounter a new recipe.

As I walked along a private road near where I live in Sebastopol, I saw a bunch of tender grape leaves on the other side of the fence. They glistened in the morning light, and I could see from their ...

I have what I call “squirrel habits” when it comes to my pantry. In fact, my pantry is so well-stocked that most of it is stashed on metal shelves in my garage. I stockpile dry and canned beans, ...