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With Goat, a Rancher Breaks Away From the Herd Bill Niman, who last year walked away from the meat company he started in the 1970s, is hoping goat meat will be the cornerstone of his comeback. A Good Appetite: Fit to Be Stuffed Lacking the cult status of ripe summer tomatoes or the esoteric cachet of watermelon radishes and purslane, peppers may be one of the season?s least celebrated vegetables. As Checks Shrink, Restaurants Stretch Hours A growing number of local restaurateurs are seeking shelter from the economic storm by expanding their hours of service. Wines of The Times: Search Party Roams Paso Robles Paso Robles, a huge viticultural area in San Luis Obispo County, has not gotten as much attention as a source of fine zinfandel as maybe it should. Restaurants: Not Missing the Meat (Mostly) Candle 79, one of New York?s most ambitious vegan restaurants, is pleasurable and largely satisfying. $25 and Under: Kitchen Counterpoint for the New Austerity No. 7, in Fort Greene, Brooklyn, is a comfortable restaurant with comfortable prices, but it is not doing comfort food. The Secret?s Out as Japanese Stock Gains Fans A Japanese broth, dashi, is finding a place in the kitchens of many Western chefs. The Minimalist: Couscous Shows Its Sweet Side This dessert is loosely based on the Moroccan seffa, essentially sweetened couscous sprinkled with rosewater. Food Stuff: The New Bouley: French, Modern and Lavish David Bouley, never one to slap on wallpaper when he can hire an artisan to hand paint, has outdone himself with his new restaurant. Food Stuff: Easy Hot Cereal: You Don?t Even Have to Pour the Milk Kozy Shack, the company known for its supermarket puddings, has introduced prepared refrigerated cereal. Food Stuff: What?s Fresh Is Not the Only Factor Three environmental groups have issued pocket guides to sushi, listing seafood according to sustainability. Recipes for Health: A Can of Tomatoes and Simple Pantry Pastas Canned tomatoes are essential in a healthy pantry and can be used in pasta dishes that require nothing more than ingredients you can easily keep on hand. David Lett, Oregon Wine Pioneer, Dies at 69 Mr. Lett planted the first commercial pinot noir vineyard in Oregon, opening the way for what became a thriving pinot noir industry. My Dinner With Adrià As a kind of stunt, Ferran Adrià, the head chef of El Bulli in Spain, shopped in Chinatown with me and cooked a meal at my apartment. Diner's Journal: Q & A With Bill Niman The founder of Niman Ranch is taking readers? questions. Bitten: The $20 Dinner Party Eating and cooking cheaply have never seemed more appealing. The Pour: David Lett Dies David Lett was the founder of the Eyrie Vineyards, which pioneered the production of fine pinot noir in Oregon. City Room: Ask About New York Food History This week, the co-editors of "Gastropolis: Food and New York City" will be answering selected readers' questions about the history and culture of food. Off the Menu Restaurant openings, closings and chefs on the move. Dining Calendar Cupcakes for a cause, New York State wines, street vendors compete and more.