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 ...

Learn how to make authentic Persian stuffed grape leaves, known as Dolmeh Barg-e Mo, with this easy step-by-step recipe. Discover the perfect balance of rice, herbs, and spices wrapped in tender grape ...

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 ...

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, ...

Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...

Place a grape leaf shiny side down and put one tablespoon of meat filling at base of leaf. Fold over the leaf on each side and roll up. Place some leaves in the bottom of pot, then place each dolmathe ...

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 ...

Grape leaves aren't a typical pantry item or farmer's market purchase for most Americans, which is a real shame. After all, these leaves -- which grow abundantly along vineyards and often end up as ...

Instructions: Combine lamb, rice, salt, pepper, allspice and cinnamon. Unfold the grape leaves and stuff each individual leaf with a tablespoon of the mixture in the center of the leaf, near the stem.

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. KANSAS CITY, Mo – In this week’s WORLD FRESH ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. In this week’s WORLD FRESH MARKET kitchen segment, Chef Michael Pennington of MyChef KC shows us how to make Grape Leaves. Find ...