Vegetarian Stuffed Grape Leaves, Two Ways

I usually make these with meat, but I tried two veggie recipes this week that really worked. One is savory-sweet, while the other is just plain savory. *Both* times I meant to take a picture of the finished product with the dipping sauce, these delicious little rice envelopes disappeared too fast for me to remember! Stuffed grape leaves, popular in Greek, Turkish, and eastern European cuisine, are a perfect finger food for parties. Or you could just, you know, eat them all yourself.

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The Hummus

So good it deserves a definite article. Also, so easy! Based on Yotam Ottolenghi and Sami Tamimi’s recipe (but much faster), it’s sure to become your go-to dip and spread.

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What can’t one do with labneh, the soft, creamy, yogurty cheese of the Middle East? Some things you can definitely do: Dip your veggies in it. Spread it on bread. Use it as a “dressing” on a salad of spinach, red onion, and tapenade. Dunk your over-easy eggs in it. Here’s how to make labneh the easy way.

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