The world has its share of tabbouleh recipes. The bulgur and parsley salad from the Lebanese hill country has made the rounds, finding homes in many cultures, with countless regional variations. And I can improve all of them, as if by magic wand, thanks to a trick I learned from a farmer in Montana. Thousands of years of culinary evolution are no match for a farmer with a blender, and the creativity to put it to use.
Try the tomato juice trick with your favorite tabbouleh recipe—or this one, if you don't have your own. Ari LeVaux
