Leaf wraps are a natural for the grill


Banana, fig and grape leaves bring distinctive flavors to such fillings as lamb meatballs, grilled halibut and feta. 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 low-slung grill. Fig trees and grapevines yield leaves the exact size for enclosing, then grilling, a cube of feta, a recumbent sardine or a mint-studded lamb meatball.

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