This year, Eastern Orthodox Easter comes on May 2. In a run-up to the celebration, there are some ingredients for traditional dishes that are worth having on hand, notably grape leaves, used for enclosing fillings to make dolmas (vine leaves stuffed with grains, meat or seafood) or to wrap fish before baking. The Greek food expert Diane Kochilas has recently added organic grape leaves from Crete to her website, along with recipes.
Cretan grape leaves, 10.6-ounce jar, $16.95, shop.dianekochilas.com.
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source: nytimes.com