This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing.
The creaminess of the feta cheese rounds out the tanginess of the tomato.
Stuffed vegetables appear on every antipasto table in Rome—including the spectacular one at Casale on the via Flaminia, where this recipe comes from.
In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin.
Though purists prefer a different stuffing for each vegetable, this one is good for all.
A Southern classic and a staple of Lowcountry cooking, this side is easy to prepare and simply delicious.