While grapes may get most of the attention in the U.S., for Palestinians, “grape leaves are prized as much as the fruit,” says Palestinian food writer and cookbook author Reem Kassis. Though grapes ...

Drain grape leaves; rinse briefly, and soak in a large bowl of warm water for 20 minutes. Rinse each leaf individually under running water, letting excess water drip off; place leaves on a large ...

1. Rinse the grape leaves under running water. Bring a medium pot of water to a rolling boil and blanch the grape leaves 5 minutes. Drain in a colander and rinse again. Trim off stems and coarsely ...

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 ...

Want to know how Greeks roll grape leaves into succulent, savory dolmades? You can learn this weekend at the Greek Festival on Bayou St. John. The festival, which runs Friday (May 27) through Sunday ...

Stuffed grape leaves sound exotic -- especially if you use the Greek word dolmades (doh-MAH-dees) or the Arabic words Warq Enab (WAR-ock EE-nib) to describe them. But the leaves themselves? Not so ...

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 ...

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 ...