NY Times Dining and Wine

You could spend days reading about bouillabaisse in The Times’s recipe archive. This version, from 1904, is, happily, one of the simplest.

Baking from memory in the wee hours of the morning.

Dozens of new cafes and coffee bars treat coffee making like an art, or at least a high form of craft.

Mediterranean-inspired halibut, roasted with lemons, olives and rosemary, is juicy and fragrant.

When it comes to breakfast tacos, which are stuffed with fillings like eggs and bacon, Austin, Tex., trumps all other American cities.

The bulk of this restaurant’s menu — 22 pages — is referred to as a “wine library”; the food offerings only fill one page.

From bold experiments to understated havens of cool, new restaurants have sprung up in cultural institutions all over the city.

A number of so-called gastrohotels have been popping up alongside some of Spain’s most acclaimed restaurants.

Can chickens save the desperate housewife?

This pasta is ideal for a dinner party when there is little time to prepare. Just be sure to use fresh ricotta.

Negotiations on protecting endangered species will open in Qatar with tensions over efforts to ban trade in bluefin tuna and to reopen exports of elephant ivory.

Niche coffee roasters are changing decaf by going an extra mile for good beans.

If you’re Katie Lee, start with a dollop of fame (marriage to Billy Joel), parboil a couple of cookbooks, marinate on the morning shows and serve a spec TV pilot.

Federal prosecutors have filed criminal complaint accusing a Japanese restaurant in Santa Monica and its chef of serving whale meat, a violation of the federal Marine Mammal Protection Act.

In parts of France, farmers make a traditional meal of boiled chickpeas and spinach or chard.

The chef Chris Santos, a judge on the reality show “Chopped,” sought out attractive ways to store knives at home.

A big open kitchen with two gas- and wood-fired ovens, one just for pizza, will handle most of the cooking at Keith McNally’s new pizzeria.

The idea here is to do much of the cooking in one pot and skip the most finicky part, the crust, in favor of a simple biscuit topping.

While 2007 is not considered a great vintage of red Burgundy, the wines demonstrate what is so great about the region.

This Greenwich Village steakhouse has aged well, serving food that is generally marvelous, the steak often superb.