Dear Readers,

Letters to the Editor welcomes your comments, questions, criticisms and suggestions. Looking for a specific recipe or trying to find a product? Please don't send those requests as a Letter to the Editor—we receive too many individual requests to reply to all of them here. Try our Message Boards or our Search page first.

If you would like to write a Letter to the Editor use our feedback form.

Note: To prevent spammers from automatically gathering email addresses off this page we have replaced the @ symbol with an * (asterisk). To respond to someone, please replace the asterisk with the @ symbol.


- The Editors


Olympics Down Under

Dear Sir or Madam,

I am a Year 12 student at North Sydney Girl's High School, currently studying 3-unit Food Technology. The topic of my research is how the food industry is preparing for the Sydney Olympic Games later this year. Examples relating to your company may include an increase in production, more promotions or increased hire of staff during this period. I would much appreciate it if your company could help me in my research.

I realise this email may reach the wrong person, and I would be grateful if you could forward it to the approprite person, or even several persons of different departments.


Thank you for your time. I look forward to your reply. Please feel free to contact me by telephone (below) or email.

Yours faithfully,

Cynthia Li

Dear Cynthia,

You should try contacting Aramark Corporation as they provide the foodservice for the Olympic Village and other areas of the Olympics.

Good Luck!

Kate Heyhoe


Indian Specialty


I've been enjoying our local curry made with butter, called chicken makhni, and I would love to find a recipe. Can't seem to locate it at all online. Could you help me?

Thank you very much,


Dear Pat,

Chicken Makhni is also known as Makhani Murgh, and is made from leftover tandoori chicken which is then simmered in a rich butter sauce. According to Julie Sahni, sauté tandoori-cooked chicken pieces in 2 tablespoons ghee or butter, 2 teaspoons ground cumin, for about 3 minutes; then simmer with 2 cups tomato purée, 1 cup heavy cream, 1/4 cup minced ginger, salt and pepper to taste, and about 1/2 cup minced cilantro. After 15 minutes add another 2 tablespoons butter (yes, it's really rich and divine!). Serve warm. For more spice, add a minced green chile or two.

Kate Heyhoe


A Turkey By Any Other Name

Dear Foodwine.com,

Enjoy your page on occasion.

Do you know how Turkey Tetrazzini got its name, why and who named it after her?

Keep doing your stuff.

Ralph Lewis

Dear Ralph, According to the Food Lover's Companion by Sharon Tyler Herbst, this dish was named after opera singer Luisa Tetrazzini. Unfortunately, we couldn't find out why is was named after her.

Kate Heyhoe


Gourmet Guess

Dear Foodwine.com,

There may be a typo in your May 2000 Gourmet Guess. I think the "South African sosasties" are "sosaties". Your spelling of "shashlyk" may be authentic Russian, but "shashlik" seems to be much more common here.

Nathan Whitman
Pasadena CA

Dear Nathan,

Sosaties was indeed misspelled in last month's quiz but we fixed it immediately after receiving your email. Thanks for catching the typo.

Shashlyk is the spelling used in the Gourmet Atlas published in 1997 by the MacMillan division of IDG Books. Like many languages, Russian uses a different alphabet so translations may vary.



Dear Foodwine.com,

I enjoyed your web site so much...the quiz was great fun...

Dwight D. Roberts


English Nachos

Dear Foodwine.com,

Can you help me ??

I am planning a Latin American night and am struggling to find a starter. I don't want to do the usual nachos type thing however living in England ingredients may be hard to find.


Can you help me with a traditional dish that is authentic but easy to make.


Dear Andy,

I suggest you look in our Global Destinations area—we have numerous recipes from Mexico, Brazil, and other Latin countries. Go to globalgourmet.com and click on Global Destinations. Also, be sure to look at the May archives of my column, Kate's Global Kitchen, when I presented Mi Casa Es Su Casa Month: Celebrating Mexican Home Cooking.

You may also want to peruse the Cookbook Profiles archives for Latin cookbooks.


Kate Heyhoe


Message In A Bottle

Dear Foodwine.com,

Hi! I'm not sure how a message board works. Do I have to subscribe to it like a regular e-mail list? I want to ask for a certain recipe.



Dear Faye,

On AOL, go to keyword EGG and look for the link to MESSAGES on the bottom right of the screen. Click on the message board you want, then click on the appropriate topic. Use the CREATE SUBJECT button to post a new message. On AOL, the Subscribe button let's you get all the posted messages sent to you like email—but watch out—that could be a lot of mail. The AOL message boards are only accessible by AOL members, but they are fairly active.

Our website has separate message boards available to everyone, not just AOL members. In your browser, go to www.foodwine.com and look for the on the main page. Click on the link, then click on an appropriate topic and click the NEW button. When you are finished, click on PREVIEW MESSAGE. If it looks okay, then POST the message.




Dear Foodwine.com,

This is a great site...put me on your mailing list.

Thanks a lot,



Spelling Panettone

Dear Foodwine.com,

I'm looking for a recipe for Panetone (I believe it is either Italian or Spanish).


Dear Gianart,

Try SEARCH feature—but be sure to type in the correct spelling, which is panettone. It's indeed a traditional Italian sweet bread, served especially at holidays. The recipe for Pernod Panettone uses a licorice flavored liqueur, but you can substitute any liqueur, or omit.

Kate Heyhoe


Filipino Food

Dear Foodwine.com,

The Global Gourmet has done an excellent job in covering a variety of cuisines around the world. However, before making even slightly derogatory and offensive comments about food, you should put more research into what you say. Your description of Filipino food is rather disturbing, and is evidently supported by weak research. If you are to write such comments such as "daily food ... tends to be uninspiring", it is assumed that you have done you research and have tasted the different culinary delicacies of the various regions of the country. Common food, as you term it in the country, must then encompass over 13 regions which have their own tastes, however strong or subtle they may be. If you are to experience real Filipino food, you must experience a variety of regional dishes that intertwine into one national cuisine. It is also quite evident in your writing that spiciness is one aspect that is weak in the cuisine. Please avoid this subject, because spiciness does not determine the taste of food, rather, it masks it and westerners seem to feel that they are adventurous in the realm of spicy food when most of what you consider "spicy" is a weak, cowardly jalapeño or some other inferior chile. It is quite doubtful that you have properly researched and experienced Filipino food, for you have even missed mentioning the country's recognized national dish, which I will leave you to figure out for yourselves. What may seem delicious to you may seem bland to others, I'm sure plenty of people share my sentiments. What the western world hails as great cuisine may be looked upon by other people with humor, a culinary joke. So please, know what you write, and know it well, for experienceing another country's cuisine is more than just a 2 day stay in the city or a self cooked recipe out of a book, for the secrets of the true cuisine of a nation is found deep within it.

Alex Paolo Borromeo

Dear Alex,

We love Filipino food! But since no one on our staff has visited that country in recent years, we reprinted (with permission) excerpts from a travel guide, Peter Harper & Laurie Fullerton's "Philippines Handbook," published by Moon Publications. The introduction to the Filipino section included their credits. The authors' comments are their own, based on their experiences in The Phillipines. And, to quote another part of the same article you mentioned about Filipino food by Peter and Laurie:

"Native cooks have, however, devised some tasty recipes using ingredients such as coconut milk, jackfruit, garlic, and ginger. An unusual feature of Filipino cooking is the combination of major ingredients, e.g., chicken and shrimps, and pork and fish. Soups like sinigang and tinola are delicious, as is well-prepared lechon (roast suckling pig)."



Another Point of View


Just cruising the web for sites that could help me put on a Passover seder. I printed your page as it had much good info. I am writing to correct a misunderstanding you have concerning Christians. We do not have our sins forgiven during Lent, this is a Roman Catholic Holiday season and they are by no means Christian. They are steeped in pagan rituals and beliefs and they have diverged from the teachings of the old and new testament. It is in faith in Jesus Christ as our Lord and Savior that we Christians find forgiveness for our sins as He was the ultimate Passover lamb, slain for the sins of the world, if only they believe.

In His Love,

Patty Dailey


It's All Greek to Me

Dear Foodwine.com,

I really need your help. I have a son in the second grade and they have a project for school to bring in a Greek food that they have prepared. Do you have an easy recipe that a 7 year old could do with very little help from Mom?

Thank You,


Dear Joy,

Go to Global Destinations area. Click on Greece—I suggest some of the salads, the yogurt dip or yogurt cheese. All are fairly easy, and good—no matter what age you are!


Kate Heyhoe


Dear Foodwine.com,

I need to know how many servings this salad gives:

Greek Tomato Salad

I intend to look for more, and notify all my cooking friends about this site.

Keep up the good job.


Dear Ken,

Thanks for the very kind words. The Greek Tomato Salad recipe doesn't indicate servings, but looking at the recipe, I'd say it would serve 4 to 6. However, all things being relative, this depends on how large your tomatoes are, whether you're serving it as a small side or a large plate. It makes plenty of dressing, so adjust the ingredient amounts to your taste and as with most simple recipes, use this one mainly as a guide.

Hope this helps,

Kate Heyhoe


Dear Foodwine.com,

I recently received a gift of an authentic Greek cookbook. I am, however, having problems changing measurements from Greek to English. Do you have something I can use as a guide?

Thank you,


Dear Raelynn,

Try measurement converter, located in Cooking Resources under Cooking Calculator.

Kate Heyhoe


Measuring Up

Dear Foodwine.com,

I live in the UK and cook a lot. I found the Global Gourmet website really interesting. However, I have problems coping with American measures for ingredients. The UK has, more or less, adopted metric measurements and, although I do not particularly like them, it's the way we are all going in Europe. Could I suggest that, as well as the American measures, you add in the metric equivalent?

An small example of the hassle I have is the cup measurement you use—it's instantly recognisable to everyone in the USA I am sure, but I have no mental picture of it. I got some cup measures but I think your recipes' idea of a half-a-cup with much more than the measures I've got.

We are all becoming one big electronic family and embracing each other's cultures so adding in the metric equivalent to your measures would make life much simpler (and tastier) for me and the European side of the family.

Also, what is escarole? I came across it in one of your recipes but don't know what it is. Could you add in a dictionary to your website? In the interim, I'll go and pour through my hundreds of cookery books and prepare the menu for next week.

With best wishes.

Allison Bertram
Kirkintilloch, Scotland

Dear Allison,

Thanks for your suggestions. Unfortunately, we are not able to convert every recipe on our site—we have literally thousands of recipes. But as mentioned in the previous letter above, we do have a Cooking Calculator available.

Answering your second question, escarole is a type of endive. It has broad, slightly-curved, pale green leaves and a milder flavor than most other endives. It's usually available year-round in North America.

Kate Heyhoe


Cooking with Kids

Dear Foodwine.com,

I want to thank you for your site. I found wonderful recipes. My son, who is in Jr. High, did a project on Germany and needed a recipe. Some of them I remember from visiting my Grandparents. We had a good time making a dessert recipe.



Dear Kate,

Just a quick note to let you know that we use your Cooking with Kids for Dummies very often. (My 6-year old son won a copy last year on your website...he loves it, especially since you autographed it!) I love to cook and want to thank you for making it even easier to include David! Keep up the great work!

Janet Birch

Dear Janet,

What a nice surprise your note is! Thanks for taking the time to write it—and I hope you had a wonderful Mother's Day! Please let your friends know that they can try some of the recipes from Cooking with Kids For Dummies (and can buy the book) at cookingwithkids.com.

Happy cooking,

Kate Heyhoe

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