Name: Stuffed Grape Leaves with Merguez Sausage
Cook time: 5 hr
Total time: 6 hr
Yield: Makes 150 hors d'oeuvres
Ingredients: 3 1/2 (1-pound) jars brine-packed Greek or California grape leaves; 3 large lemons; 4 cups water; 1 teaspoon salt; 2 cups long-grain rice; 1 1/2 pound merguez or hot Italian sausage; 3 cups finely chopped red onion; 10 tablespoons olive oil; 1 cup pine nuts, toasted; 1/2 cup chopped fresh dill; 1/2 cup chopped fresh flat-leaf parsley; 1 cup dried currants; 4 (14 1/2-ounce) cans chicken broth

While this recipe isn't terribly difficult, it is labor-intensive. We recommend you break it up into a couple of steps: Make the filling, then enlist a friend or two to help you do the rolling the following day.

Cooks' notes:

• You can make filling 1 day before rolling.
• Stuffed grape leaves keep, chilled, in an airtight container 5 days.

Recipe notes

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Rotisserie Chicken Congee

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

Jammy Grape Galette

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.