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

With wine, as with life, you have to take the bad with the good. The good: Santa Lucia Highlands Pinot Noirs rock. The Chronicle tasting panel almost swooned over this category, recommending 20 of the ...

It was a Wednesday in mid-May of last year, around lunchtime, when I received a text from my dad. It went like this: “Hi, Sweetheart. I was out in the garden and saw some large grape leaves, and I ...

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 ...

With wine, as with life, you have to take the bad with the good. The good: Santa Lucia Highlands Pinot Noirs rock. The Chronicle tasting panel almost swooned over this category, recommending 20 of the ...

Order dolma at Iraqi House, and you submit, happily, to chance. What arrives might be whole onions or green bell peppers, or eggplant, or tomatoes, their insides emptied to make way for a meld of ...

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, ...

ZEINA is a restaurant for these times. Ingredients are fresh. Meals are cheap, comforting and nutritious. The food is delicious. All that is to be expected from a place whose name means “best of ...