Tender grape leaves are used to wrap little parcels stuffed with rice, pine nuts, and fresh herbs. A great vegetarian appetizer, these can be served cold or at room temperature.

If you have access to grapevines – in a vineyard, on a grape arbor, or growing wild – you have a treasure trove of taste at hand! Learn how to use them fresh from the vine or store them for future use.

Make these delightful stuffed grape leaves with chicken liver, ground beef, or ground lamb. Unlike most recipes that call for steaming, these “dolmathes” are baked in the oven.

This elegant version of stuffed grape leaves is perfect for a cocktail party or to serve as an appetizer. The goat cheese and couscous filling is seasoned with cumin.

This recipe for stuffed grape leaves is a classic home cooking version. The grape leaves are filled with a mixture of ground pork and beef, rice, tomatoes, onion, and parsley.

There are many variations on recipes for dolmathakia, but this is one of my favorites using dill and mint. It calls for ground meat and rice, and can be served with a sauce or without.

With a name straight from Asia Minor, this dish is common to many countries in the Middle East and southern Europe, each bringing its favorite spices, herbs, and tastes into the mix. This version calls for a filling of rice and grated vegetables (includes tomatoes).

Tender grape leaves are stuffed with a savory meat and rice filling and bathed in a tangy egg-lemon sauce called Avgolemono. This is a perfect one-pot meal for a chilly day. Don’t forget the bread for dipping in the sauce!