From the Turkish region of Mugla, these tangy, tender vegetarian rice-and-herb-stuffed grape leaves (Zeytinyağli Yaprak Sarmasi) can be made a day ahead, making them a great appetizer for easy ...

1 tablespoon tomato paste 1 cup cold water Full-fat, strained plain yogurt, to serve ...

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 ...