Food Feedback: She seeks dinner inspiration

Just wanted to tell you I made the tortilla soup last night from your recipe [What's for Dinner by Gretchen McKay, Magazine, Feb. 6]. I had a hard time (very hard time -- went to four stores before stopping in at a Mexican grocer in Wexford) finding the ancho chili peppers for the recipe. I did look it up to find it was a dried poblano -- where did you find them?

Anyway, I thought for sure I'd be the only one eating the soup last night but my two kids (14-year-old daughter and 12-year-old son) and husband all really liked it enough for seconds! I wasn't sure it would be good without anything but flavorful broth and chicken, but after adding diced avocado, cheese (I forgot the cilantro although it was in the fridge), and lots of lime juice along with the yummy tortilla strips, it was great! I loved the tortilla strips and even zested a lime and rubbed the zest into some fine sea salt and sprinkled the lime salt over the tortilla strips after frying.

I enjoy reading your "What's for Dinner" column each Wednesday. I had to laugh at the spinach quesadillas a couple weeks ago when the recipe called for fresh spinach, then you boiled it -- why not just use frozen? I love how Mad Mex sautes their spinach with garlic and crushed red pepper -- would have been a better idea for that recipe!

Keep the recipes coming! I enjoy them, along with your photos!

JANE WRIGHT
McCandless

Gretchen McKay says she gets her ancho peppers at Reyna and Giant Eagle.

LOVED your article on the chocolate beers! ["It's choco beers time of year" by Bob Batz Jr., Food & Flavor, Feb. 7]. You sure made me thirsty! I love the dark beers, especially the chocolate/coffee/vanilla/raspberry/cherry/wheat blends! They are awesome! Can't wait to try some of your recommendations.

If you ever need another "taster," shoot me an email!

PEGGY KRALL
Pleasant Hills