Welcome to The Times’ new Wednesday Food Section

We’ve not only changed our publishing day, we’ve also freshened up our pages and added a few new features.

If time is short, turn straight to the back page and check out QUICK FIX, ideas for getting dinner on the table in less than 30 minutes. This week’s easy and sophisticated meal solution: ahi tuna with buckwheat noodles and baby bok choy.

Even better, stay for a while and spend some time at our KITCHEN TABLE, a new page of columns that rotate weekly. We begin with a fun and simple idea--gorditas for all your friends--in PARTY WATCH, our monthly guide to home entertaining. Other columns to watch for in that space: FOOD TALK, conversations with chefs, farmers and other food experts; REAL COOKS, profiles of great home cooks; and COOK WALK, neighborhood explorations of small markets, cookware stores and other must-see culinary stops.

IN THE KITCHEN, Russ Parsons’ biweekly column on the process of cooking, returns to the section in this issue. And we’ve changed the look of the section slightly. Many of our recipes are tagged with icons that indicate at a glance whether they are low-fat, quick, easy or vegetarian.

Of course, you can count on the same extensive cover stories as before, as well as weekly wine and beverage coverage and your favorite columns.

Let us know what you think.