Kitchen Debate

June 27 Free for All writer Susan Abbondanzo complained that the Food section did not have enough "practical" recipes. The Florida paper she and her friends preferred had a tutorial and recipes for casseroles. My, my. Casseroles are so 20th century.

In the past several months my family has discovered some fabulous new recipes in The Post's Food section. The Feb. 18 recipe for chicken piri-piri was a new family favorite. I now keep a pint of piri-piri sauce in the fridge and have sent the recipe to the kids so they don't have to wait for mom to make it.

The chipotle grill-roasted rack of pork was another hit on the family food charts ["Take the Roast Outside," Food, June 17].

Abbondanzo complained about too many articles with photos. I think that the step-by step photos that accompany some of them answer many questions.

Even the Spirits column supplies recipes. Where else would we learn the history and recipes for such vintage favorites as falernum and the real piña colada? Sometimes the featured menu isn't my style. But I'll bet it's somebody else's new favorite.

The Post Food section is for the more adventurous, spirited cook. Practical? You bet! Tasty? Wow.

-- Barb Keeler

Herndon

--

I agree wholeheartedly with Susan Abbondanzo. I find a lot of the recipes over the top and, dare I say, "foofy." I don't find it appealing to spend more time looking for ingredients than it takes to make the meal.

-- Jonathan Johnstone

Silver Spring