1/2 cup chopped red onion
3 tablespoons extra-virgin olive oil
1 cup coarse (#3) bulgur
1 teaspoon dried Aleppo
chile flakes or 1/2 teaspoon other dried hot red pepper flakes, or to taste
1 large ripe tomato, grated (see cooks\' note, below)
1 teaspoon sugar
2 cups water or chicken or vegetable broth
1 cup crumbled feta (5 oz)

Garnish: chopped fresh flat-leaf parsley
bulgar, onion, tomato

1 cup chopped plum tomatoes
1/2 cup chopped peeled avocado
5 tablespoons fresh lime juice
3 tablespoons chopped green onion
3 tablespoons chopped fresh cilantro
3 teaspoons minced jalapeño chilies with seeds

1 pound catfish fillets
2 garlic cloves, minced

4 5- to 6-inch corn or flour tortillas

2 cups thinly sliced curly leaf lettuce
1/4 cup crumbled feta cheese
catfish, tacos, tomato

2/3 cup finely chopped drained canned tomatoes
2 garlic cloves, lightly crushed
2 tablespoons unsalted butter
3 tablespoons dry white wine
1 tablespoon cornstarch
12 oz Cheddar, coarsely grated (3 cups)

Accompaniment: cubes of French bread
cheddar, tomato, fondue