Home cooking

Although not a vegetarian (yet?), I have been a longtime subscriber to Vegetarian Times because your recipes are fantastic. Recently, my niece and her family returned from living overseas, and I invited them to stay with me until they were able to move back into their home, which had been rented out. They are vegans. To make them feel totally comfortable in my home, I adapted to their diet. We've been cooking recipes that I've culled from my back issues of VT. Some of our favorites so far have been Savory Leek Quiche, Garlicky Spinach Soup, Wild Rice and Butternut Squash Medley, Tempeh and Potato Patties, and Tuscan-style Spaghetti with Kale. These are some of the best meals I have ever eaten.

Sara Strickland

Charlotte, N.C.

I read "1 Food 5 Ways: Oranges" (January/February, p. 84) and was surprised to see that the easiest and (to me) most basic way of adding oranges to a meal was not mentioned. I cut up chunks of fresh oranges and toss them into green salads. They make a great counter point to arugula and mention. Sprinkle a little feta on top, along with white wine vinegar or rice vinegar and nut oil. Heaven!

Joy Metcalf

Via e-mail

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