I'm an absolute fiend for dolma. I will eat them any time, anywhere, and as many as you want to put in front of me. So when my coworker passed along her tips for adapting a Michael Symon recipe to make it more authentically Greek, I jumped on it. This is my take on my coworker's recipe; it's definitely a multi-hour project, but goes much faster if you enlist help to roll and stack the dolmas.

Read the recipe on Food52.com