This week at the 16th Annual Chef Culinary Conference at UMass - Amherst, I tasted several bites of heaven-on-earth. They came mostly from one dish. The Mujadarrah (traditionally made with rice and lentils) made by a university chef using a recipe provided by the uber-talented and mega-brilliant and one-and-only, Joyce Goldstein. I could not help meddling in the preparation and ended up stirring, sauteing and frying the onions and chickpeas. But that was not the reason the recipe was so great.