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Table for One, Please
A meal eaten alone can be an almost meditative experience, offering an opportunity to contemplate what you eat and how.
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1904: Bouillabaisse
This appeared in a Times article called “Bouillabaisse and Chowders: An Eel-Soup Digression Who Now Get the Best Vegetables and Fruits A Dear Fish Market.”
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Recipe Redux: Bouillabaisse, 1904
 You could spend days reading about bouillabaisse in The Times’s recipe archive. This version, from 1904, is, happily, one of the simplest.
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2010: Olive-Oil-Poached Cod With Saffron-Blood-Orange Nage
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Corrections
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Chicken and Vegetable Cobbler
A recipe for Chicken and Vegetable Cobbler.
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Milk Chocolate Hazelnut Panna Cotta Adapted From “The Craft of Baking,” by Karen DeMasco (Clarkson Potter, 2009)
A recipe for milk chocolate hazelnut panna cotta.
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Baked Tunisian Carrot, Potato and Tuna Frittata
Many Tunisian cooks add tuna to their omelets, but it’s important to make sure yours is packed in oil.
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