Donut Army

I have been making this dish for nearly 20 years and it remains a four-star entree. It's just a lovely, lovely rendition of tabouli. Pitas Stuffed with Curried Bulgur and Fruit Vegetarian Times 1 c bulgur wheat 1 tsp sweet curry powder (it will say "sweet" on the label) 1 tsp balsamic vinegar 2 cloves garlic, minced 1/2 c scallion, thinly sliced 1 1/2 c red seedless grapes, halved 1/2 c dried cranberries, or golden raisins (I use 1/4 c of each) 1 yellow or red pepper, diced 2 tsp olive oil 1/2 c cucumber lettuce feta In medium saucepan, bring 1 1/2 c water to a boil. Remove from heat. Stir in bulgur and let sit, covered, until tender -- about 10-15 minutes. Transfer bulgur to a large bowl. Add curry powder, balsamic vinegar, garlic, scallions, grapes, cranberries (and raisins), and bell pepper. Toss well. The original recipe called for the bulgur combination to be heated on the stove before stuffing into the pita. I don't find that neces...

Sometimes, it's the old standards that you really start craving. One of my favorite standards is egg salad sandwiches. I don't ever order them out, because I really only like my way of making egg salad. Which is really my Mom's way of making egg salad. And now, it is shared with the world. When I'm making egg salad, I don't like to incorporate every bit of every egg. I usually exclude most of the yolks. I could argue that this is for health reasons, and that I'm trying to keep the cholesterol content down. But really, it's because I'm not a huge fan of egg yolks. So, after I peel my eggs, I tear them in half in order to remove the yolks on most of the eggs. Dump all eggs into a bowl and chop into pieces you want for the consistency of your egg salad. Many people use a chef's knife for this task, but I find it much, much simpler to use another gadget -- the pastry cutter. The eggs are soft enough to be cut by these flexible blades, and, you d...