Mireille Pavez reaches into the thick grape vine that grows in her garden, looking for just the right size leaves. “These are too big,” she says, tossing them on the ground. When she has found the ...

Note: Adapted by Barbara Petzen from versions by Meltem Tanriverdi and her family, and Claudia Roden and Tyler Florence. Petzen says Tanriverdi’s family were her neighbors in Adana, Turkey, more than ...

When it comes to making stuffed vine leaves, Dilvin Yasa insists she learned from the best (and explains why that’s a problem). Whether you’ve publicly articulated it or not, everyone’s got a ‘death ...

In the small kitchen of a pale green trailer adorned with American flags and Easter eggs, a pot of dolmas rested on a stovetop, swaddled in towels. My dolma instructor Nabeeha Alkhosho, who made them, ...

Having traveled from the hills of Lebanon to the United States in the late 1800s, my grandparents, John and Rose Bahry and other Lebanese families established a mercantile community in Donaldsonville.

Let's be honest: Fresh is almost always better than canned, and this holds true for canned dolmas. Straight out of the can, dolmas tend to be heavy with oil, with some of their delicate herbal flavors ...

Chef Jackie Johnson McBride always stocks up on the chain's canned dolmas. "I was vegan for years and this is one of the best snacks hands down," she says. "They're a delicious treat, super satisfying ...