Hi friends! I wanted to clarify the ending: I’m not going anywhere!! Just getting a new kitchen! ❤️❤️

I grew up with Laura, I was a freshman in highschool when I first looked up how to make a bruschetta on KZfaq and found her recipe. That was like 10-11 years ago and here I am working as a nurse and I still make her recipes often. Thank you Laura for the effort and time you put into your recipes

I’m Lebanese and my mom will pick wild grape leaves, she finds them everywhere! The biggest difference is we don’t use dill. She also makes some with chickpeas and red lentils 😋

i’m Palestinian! grape leaves are a big thing in the levantine and mediterranean thank you for sharing your recipe!!

My dad past in 1971. I was just 7 yrs old! And have such amazing memories of him even though I was so young. He use to always say..... LIKE SO! So thanks for always making me smile and think of my dad!! Good luck on your new journey! God bless you and your family!😍🙏💖

This is so bitter sweet! I started watching you in your old house! In a same way we grew up with you in that kitchen. So many amazing video's were filmed and so many recipes have we/I tried. Luckily, we still have all the video's to enjoy and re-watch

Hello Greek friends I’m from Turkey and may the only fight between us be about dolma/sarma/baklava! Peace ☮️🕊

For those who need it, Enjoy! Recipe: 3/4 cup of White Rice 3/4 cup of Olive Oil 1 Yellow Onion, minced Juice of 1 Lemon 1/2 cup of Parsley, finely chopped 1/2 cup of Dill, finely Chopped Salt to taste 1 Jar of Grape Leaves (found in the olives/pickles isle)

I love how good you are with your hands, like the way you set your spoon on the edge of the pot. you're obviously very experienced.

It's called grape leaves in Egypt it's so delicious 😋 Love you Mrs Laura ❤️❤️❤️

Who wants to try Laura Vitale’s food right after it’s made? 🙋‍♀️

In Saudi Arabia we put onions and potatoes and sometimes meat to the bottom of the pan and we serve it hot, and sometimes minced meat is added to the rice mixture.

My family is Greek and I grew up making these with my Yia-yia ❣ They are sooo good served with chunks of feta cheese and calamata olives drizzled with olive oil! I've made so many of your recipes since finding your channel 2 years ago and wish to thank you for always making me feel so accomplished in my kitchen! You make it easy to learn and follow along and I'm looking forward to cooking with you for many years to come ❤

Been following you for the last 5 years. Best decision of my life💙 To many more years with you Laura🥂

The first thing my mom taught me to make are stuffed grape leaves. She just passed and every single time I see grape leaves, I always think of her! My moms side is Turkish and we stuff with rice and meat and eat them warm. I also love all the different variations from different cultures and parts of the world.

Hello Laura, I am Lebanese / Italian grandma from Sicily. I am so happy to see you preparing food from that side of the Mediterranean. My gf and I have been watching you since forever. We love you. Thank you for your generosity and everything really. Can’t wait to see the new kitchen

We Greeks also love them with avgolemono (egg and lemon) sauce.

So nice to see the different versions of this delicious food😍😍 we make it in Palestine too but it's a whole meal not just an appetizer! We make it with chicken cutlets, stuffed zucchini and it's a very holy meal for arabs it's a favorite for most of us lol😂😍😍❤️ I'm making it with my mom tomorrow🤩🤩 No dill tho❌ just a whole lot of of parsley 🤤

I can't resist watching Laura's recipes again and again. Her cooking is the best. Also I love the way she explain and present. This recipe is new for me and I completely enjoy watching Thanks for sharing.

In genuine Greek stuffed grape leaves you also need a bunch of fresh mint, lots of lemon and olive oil. Also, when you use grape leaves in a jar you need to simmer them for at least 5 min first because they are much tougher than the fresh ones. An optional but delicious addition is a handful of crumbled feta cheese in the stuffing.

My mother has dementia and can’t cook any longer. What I would do to taste her stuffed grape leaves one more time, gosh it would be a miracle. May G-D heal my mother and all those who are sick, amen! 😭😭😭

Lauraaa I love grape leaves. We call it dolma in Turkey and Dawali in Palestine 😘

Omg!! I was so scared that you were leaving KZfaq😂 Very excited to what your new kitchen will look like! 😊

I grew up with you Laura from the beginning. Thank you for everything. Congratulation to your success and looking forward to the new that is coming. Love, Eva

Hi Laura, I love your recipes so much! You help beginners feel like we understand how to cook!

What a lovely ending ❤ I'm so excited to see your new kitchen!! I love ya Laura, I'm so happy to have gotten to "know" you, and I can't wait for the next chapter! Agh, now I'm crying!!

pro tip from a Syrian here, line the bottom of your pan with thin sliced potatoes/carrots so you don't waste any of the leaves. I also use some the imperfect leaves sometimes.

Girl you thank us what for? We are the ones who should be thanking you every single day, giving us content, dedicating your time for us and teaching us how to cook and enjoy our life more! I am so so happy for you can't wait to see the new kitchen~~~ ❤️❤️

I'm Iranian and we have this (dolme barg). I think it was spread everywhere by the turkish though. We also drop a few immature green grapes in the pot to give it a nice sour taste.

Thank you for teaching me how to cook ❤️Been watching you since I was 13 and I'm now 21 ❤️

Love, love, love Dolmades, they make me so happy ! xxxx

Yesss. I love dolmades. They remind me of a ricey and lemony pickle.

Love from Greece! Perfect recipe!

A new kitchen😍 can’t wait for all the amazing videos that will come out of it!!

Laura I learnt how to cook with you in this kitchen. You gave me the confidence to try and to care my family and my loved ones. I will always be thankful for that! I am so excited for your new phase..! ❤️

Congratulations on the new kitchen! I am so excited to see the new kitchen and the first episode in the new kitchen!!!

hello Laura, i am a french who lived in Syria for many years, there are 2 ways for making grape leaves : vegetarian or with meat. they put in minced meat with rice ( not cooked just rinced) with tomato paste ,chilli paste, onion (again not cooked) one fresh tomato without the skin, salt pepper cinnamon powder, nutmeg and chilli powder . combine all together and cook them with lamb chop or chicken thighs or potatoes in the bottom on the pan or the slow cooker or the pressure cooker and for the broth it can be bone broth or chiken with good amount of lemon juice . they do it with rice but some of them do it also with bulgur. both are fantastic!!!!! i am passionate for food like you and i am sure you will love it!! good luck.

Here’s to the next ten years, and thank for the past ten years. Cheers 🥂 From California with love ❤️

Oh man, I've been looking for a recipe for Dolma the way I grew up with them. This makes me sooo happy. They look delicious! I'm excited :)

So glad you’re not leaving I was worried... you taught me not to be afraid of cooking and gave me so many great tips over the years...i am so excited to see you new kitchen and more of Mia❤️

This was totally new to me!! I'm so glad to have seen this!! I cannot wait to try this tasty looking dish!! Thank you Laura 😊 stay safe and blessed dear! 💕👍

Lovely presentation Laura! I've done most of your recipes and loved them!! The older women in my family, placed the dolmades vertically and crammed the pot with them. Of course, they placed a plate on top to stop having the rice all over the place. You can also put a batch in the freezer provided that the rice is parboiled. Good luck with your new steps!

It is bittersweet but I am beyond excited to see the new kitchen! I think it will be so much brighter and beautiful, I can't wait. I'm so grateful for you Laura, I think I started watching about 8 years ago when I was 19 and YOU literally taught me how to cook. I didn't have a close family member teach me or pass things onto me, its been you so thank you 😊❤

One of the things I love about your channel is that you have introduced me to food I have never heard of before and pretty much every time I try one of them it is a new fave. This one looks super odd to me BUT I'm gonna give it a whirl.

Goodbye kitchen. Hello new kitchen and tons more Italian yummies. Thank you for bringing Italy to me. It’s been more than 2 years since we’ve been to our house and you’ve made it bearable. Love to you and your whole wonderful family. 🙏🙏🇮🇹🇮🇹🥰🥰💕💕

I’m Armenian and Portuguese and these are one of my FAVORITE things my gramma makes!! Thank you for the recipe!!!

Thank you Laura for your recipes from your old kitchen. Look forward to your recipes from your new kitchen.

Hi Laura! I hope that you're doing well and staying safe. My stepmom who is Greek had turned me and my family on to these delicious appetizers. Your recipe had come out looking fabulous. Thanks for sharing your delicious recipe! Have a great rest of your week and stay safe out there. Much love. ❤️🌹😎✌️

Laura!! I have been craving dolmades for a long time and I finally made yours!!! I was eating them hot out of the pan! Soooo good!!! They hit the spot. They’re so much better than store bought. I now need to restrain myself from eating all of them! 😩

I love your interruption! She is a true joy to see in your videos. Blessings for your new kitchen and all the new wonderful memories it will bring you. (and us!)

I looove dolmades in all formsss!!! I’m from cyprus where they’re basically a warm version of these with some ground meat in as well. My grabdma always makes them for me and it tastes just like home. I also love the Lebanese version. Anything stuffed in grape leaves tastes good🤷🏻‍♀️

These are the best.

I’m never the first one here. I’ve made it!!!!!!!

I was 13 years old when I started watching Laura in the Kitchen and I haven’t stopped!!!

Greek dolmathes can also be with minced meat with the rice.

Amazing presentation

Looking forward to the new journey, Laura! Thank you for sharing and growing with us all!! ❤🤗👏🏼💛

I've made so many of your recipes over the years and they are always a hit. Your turkey meatloaf especially. Thank you Laura for all that you do and I cannot wait for the new kitchen and next chapter.

I didn't know grape leaves are edible, and I've only heard of the fig leaf version of this dish before. You learn something new every day.

Grapes leaves are one of the most famous and delicious dishes in Egypt also no one doesn’t love it.. Greetings from Egypt

When we do grape leaves we put slices of potatoes and sometimes slices of onions so that the grape leaves does not stick and the potatoes tastes good as well

I love these! Our neighbors have a grape vine that grows over the fence and normally i just cut off the branches and compost them. Next year I might just try this with them.

Oh boy Laura how my father loved these. Where I live, small town in Ohio every year in my town throws a Greek festival, he would by a big tray of these, they are absolutely Devin. ❤

I retired three years ago at a young age. I always wanted to cook and your my favorite. My wife loves that I'm the Queen in the kitchen now!

It looks like a "real" family's kitchen. But just like I think you mean, it's time to grow. Good Luck

This video made me emotional! I've been following Laura since the very very beginning and have learnt so much from her! I'm so happy for you Laura and can't wait to see what the future will bring. Keep up the great work! 😘😘

Thank you Laura for all the great recipes and share a part of your life with us! Subscribing to your channel was a great thing for me and I know things will be even better in your new kitchen. As Dr. Seuss once said, “ Don’t cry because it’s over. Smile because it happened.” 😊❤️

Thank you for the useful preso and I am making a batch of these dolmas this weekend:-)

i have been watching laura since 2013 and i love her recipes from before too! Laura if you see this, you're still beautiful and you look younger after 10 years

We cook grape leaves, but you can try and put mint with it, and some sumac in rice, and you can cut one leaf into two sheets. We women in the Arab world from our love for stuffed grape leaves we call it halal hashish, and ghee can be added with olive oil And instead of wasting grape leaves at the bottom of the pot, put the potatoes, and you will eat potatoes that are beautiful in taste and texture.

I just teared up with you, Laura 😭 I've been following your good work for more than 5 years; lots of love from India!

Started watching you when I was in uni 10 years ago. how crazy the time flies when you dont notice! good luck for the continuation!

Congratulations Laura! This is the authentic greek recipe! Many regards from Athens Greece.

I discovered your channel while Covid was goin on last year and it has been a great way for me to get motivated and back in the kitchen with more confidence by watching you cook! Thank you! Can't wait to see how the kitchen is gonna look! Take care Laura.

You look really great Laura, thanks for all the fabulous dishes you have done for us over the years. Mia is getting big, she is a dote. Looking forward to seeing what's next for us... Regards from Ireland 🇮🇪🍀

They’re delicious. My grandma use to make them all the time. ❤️

I made these today and they are DELICIOUS! Thank you so much for the recipe, you made it exactly how my taste buds were hoping for!

Hi Laura! I am honored that you cook something from my culture. In Cyprus we call them "koupepia" and we usually fill them with tomato sauce, rice and minced meat or just rice and tomato sauce! I will try your recipe too! Thank you for your great recipes! Greetings form Cyprus!

I almost got teary eyed at the end. I've been following you for years and have followed so many of your recipes. Can't wait to see the new set up 💜 And this recipe looks SO good!

Yeehhh I am an Armenian and we make dolmas with beef minced meet, rice and lots of spices and yesss it is one of the most delicious food in the world, and thank you dear Laura for mentioning Armenia as well.

Laura I just love your recipes. I have been eating this dish made by Egyptian friend and I love it. I am game now to try it out on my own after watching your video. Thank you.

I’m Greek lady who enjoys these sooooooo much ! I saw this come up and gasped ! Thank you !

Perfect dolmades!!!👌I am from Greece. Hi from London 👍

I'm Bulgarian and we make stuffed grape leaves, called sarmi, a little different recipe. Thanks for sharing this version👍🏻

Ohh my god so great Chef Vitale I hope your seeing my message because I would love to hear you back

We'll be right here waiting for you, Laura! I can't wait to see the new kitchen. God bless you and your family. Best wishes always!!

This is my favorite food! I could eat them every day. I'm gonna get brave and try to make.😊

Proud Greek here!!! Thank you Laura and love from Greece :) 🇬🇷

You’re so sweet. Love your show and especially your little girl’s help! She’s the star!!! ⭐️ 💕 good luck with new kitchen I can’t wait to see it! God bless

My fav dish in the entire planet earth! My mom makes it with soooo much olive oil and lemon, best thing ever!!

Okay so now I'm watching the end of this video. This the last one! However I do thank the Power that I found you. Since this is a year after, I'm sure you made the best decision. You've got a good spirit.

Love you so much Laura we enjoy all your delicious food memories in this kitchen. Had a blast in this kitchen looking forward to the new 1.

I made them two days ago 💪🏻 Lebanese version 🇱🇧

I am happy you introduce how these nice rolls are made.I had been eaten these. They were made by Arabic.But the thing is we are unable to make in North East Asia since we are ed unable to find the vine leaves.

I love you Chef Vitale

Laura your cooking skills and energy are amazing. I will definitely try your recipe. We call this sarma and it is my favorite. We finish it the same day. it doesn't make it to the refrigerator. I made an episode with my Mom's recipe (the armenian traditional sarma) . Every nationality makes sarma/dolma, but every nationality uses different herbs and spices. 🥰😘👩‍🍳

That was a deep speech for just a kitchen renovation lol Imagine her speech at your wedding 😂

Also I do have a vineyard across the street I did use the jar leaves this time but hopefully next time I will use fresh

Use Greek olive oil. A completely different flavor. I like mine with chopped mint in the stuffing. Go light because mint is a strong flavor.

Grew up with Palestinian friends all around me and this became my favorite dish ever and I love them warm! Also went to Greece and literally devoured them in the hotel breakfast buffets 😁 soooo good and I can't wait to make them! Thank youuu! Also, cannot wait for the new journey ahead! You're the best, Laura! 💛