Cocktail Party (1)
This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing.
These tender meatballs are simmered in a sweet-tart tomato and dried plum sauce.
This rice pilaf is famed for its thick, crisp tah dig crust and crown of sweet garnishes.
This is a recipe for dolamades, an eastern European specialty.
Versions of pilaf—the term encompasses a wide variety of seasoned rice or bulgur dishes—can be found throughout the Middle East and Central Asia. This pilaf is among the most basic in the Armenian kitchen.
This dish is made with fresh grape leaves at St. Gregory in Chicago, but jarred ones work, too.
In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin.