Stuffed Grape Leaves

I’ll never forget the first time I made these; I went out with a friend to his small “vineyard”—he had a few wild grapevines growing in his backyard—and we picked the leaves and painstakingly cut the heavy veins from all of them, then blanched them and began. I’ve never eaten better, though canned or bottled grape leaves make the process much easier.

Unlike most stuffed vegetables, grape leaves are usually served cold. However, they can be served hot, just after cooking, topped with