What Difference Does a Day Make?

After weeks of hype about the new Food section, what a disappointment. The only change that is evident is it now comes out on Wednesday instead of Thursday. Big deal!

RAY DIDSBURY

Los Angeles

I liked the idea in the new format of having a Quick Fix feature. I’m always looking for something quick to fix so I tried the seared ahi and buckwheat noodles recipe. Although the meal was good, it was anything but quick. It took two of us, racing around the kitchen like mad, almost an hour. And while we’re not culinary gurus, we are closer to that than to cooking-impaired. In the future, I suggest you give the recipe to a nonprofessional who has never seen it before and see how long it takes them.

A bit of advice: Put tasks like mincing garlic and slicing vegetables at the beginning, they can wait in this state till they need to be used rather than waiting till they are needed before starting to prepare them. Believe me, it takes more than 5 minutes to mince garlic, slice mushrooms and carrots, saute them and add them to the noodles. And if the bok choy only needs 3 to 4 minutes to cook, why start them 20 minutes before?

JENNIFER ENDERS

Covina

Great, just great! Love the vegetarian recipes. The icons are extremely helpful. Kitchen tips are wonderful. Shopping list is superb. Both my wife and I work and are active with our family of four married children and 18 grandchildren. We take turns preparing meals. My wife is a complete vegetarian, and I am mostly. On top of that we are Orthodox Jews and keep a very kosher home. Your new format food section with all the hints, tips, icons, shopping lists is really what we need.

PAUL AND YAFFA STARK

Los Angeles