Without doubt, stuffed grape leaves are one of my favorite foods. I even planted two Thompson seedless grapevines, the preferred variety for Armenian stuffed grape leaves, in my small urban garden, primarily to harvest their leaves rather than their fruit. Fortunately, you don’t have to be a weekend backyard gardener to have the grape leaves. Due to the influence of Greek, Turkish, Syrian, Lebanese, Georgian, and Armenian cuisines and their growing numbers in America, jarred grape leaves have become available in markets around the nation, even supermarkets. Because they are large and sturdy enough not to tear as you roll them, yet still supple, I prefer jarred leaves from California’s Central Valley, home to a large population of Armenian farmers who grow tomatoes for canning, fruit for drying, and grape leaves for brining. Some cooks recommend rinsing jarred leaves, but I don’t. I like the briny taste they impart.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.