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 ...

We sailed around the Cyclades in Greece a few summers ago, and while we felt that the cuisine on the islands became tedious after a while, there were a few things we never tired of: dolmas, ...

First noted in the 16th century by a German visitor, these lamb and fruit stuffed grape leaves have been lauded by both Americans and native Turks alike. Originally published in my e-book “ ,” this ...

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 ...

After reading any number of recipes for stuffed grape leaves, variously known as dolmas or dolmades depending on which side of the Aegean you live on, I came to the conclusion that really anything ...

Note: Adapted by Barbara Petzen from versions by Meltem Tanriverdi and her family, and Claudia Roden and Tyler Florence. Petzen says Tanriverdi’s family were her neighbors in Adana, Turkey, more than ...

Consider the underestimated grape leaf. Each year, grape vines are cut back, and turn brown and woody, then emerge vivaciously fresh with green shoots in the late spring. These vines grow aggressively ...

1 cup long-grain rice 1 cup plus 3 tablespoons olive oil (divided use) 2 onions, chopped 3 cloves garlic, finely minced ½ teaspoon ground cinnamon ½ teaspoon ground allspice 2/3 cup peeled, seeded and ...