In the beautiful economy of the forest - or the urban backyard garden - leaves are nature's brilliant cookware. Banana leaves can be cut down to make plates or unfurled into wrappers perfect for steaming fish on a grill. Fig trees and grapevines yield leaves exactly the right size for enclosing, then grilling, a cube of feta, a recumbent sardine, or a mint-studded lamb meatball. »Read story
