Wall Street Trades Lower as Earnings Reports Begin

Stocks trading on Wall Street ticked lower on Tuesday as an earnings season that is expected to show sluggish corporate growth got under way.

The Standard & Poor’s 500-stock index fell 0.5 percent in afternoon trading, the Dow Jones industrial average also lost 0.5 percent and the Nasdaq composite index fell 0.5 percent.

Over the next couple of weeks, reports on fourth-quarter profits are expected to come in above the previous quarter’s lackluster results, but analysts’ current estimates are down sharply from where they were in October. Quarterly earnings are expected to grow by 2.8 percent, according to Thomson Reuters data.

German data showed industrial orders fell more than forecast in November because of a sharp drop in demand from abroad, reinforcing concerns that Europe’s largest economy may have contracted in the fourth quarter of 2012.

“I’m surprised futures are holding up, given the relative disappointment that German data showed, but I think all eyes are on the beginning of earnings season,” said Kim Forrest, senior equity research analyst at Fort Pitt Capital Group in Pittsburgh.

European shares ended mixed after the German report, with the DAX index in Frankfurt down 0.5 percent and the CAC 40 in Paris up slightly.

Monsanto shares rose 3.5 percent after the world’s largest seed company raised its earnings outlook for fiscal 2013 and posted strong first-quarter results.

Shares of the restaurant-chain operator Yum Brands fell 4.6 percent. On Monday the company, which owns KFC, warned that sales in China, its largest market, shrank more than expected in the fourth quarter.

Vodafone shares rose almost 3 percent in London after its American partner in the joint venture Verizon Wireless said it would be “feasible” to buy out the British group.

Sears Holdings shares were 1.9 percent lower a day after the company said its chief executive would step down for family health reasons.

GameStop shares fell 6.8 percent after it reported sales for the holiday season and cut its guidance.

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Recipes for Health: Baked Ziti or Penne Rigata With Cauliflower — Recipes for Health

Andrew Scrivani for The New York Times

You can add vegetables to just about any baked macaroni dish. Cauliflower works very well in this one, inspired by another Sicilian cauliflower dish in Clifford A. Wright’s “Cucinia Paradiso.”

1 medium cauliflower, about 2 pounds, leaves and stem trimmed

Salt to taste

Pinch of saffron threads

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

3 anchovy fillets, rinsed and chopped

1 14-ounce can chopped tomatoes, with juice

Freshly ground pepper

2 tablespoons chopped flat leaf parsley

3/4 pound ziti or penne rigata

2 ounces pecorino or Parmesan, grated (1/2 cup)

1. Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until the florets are tender but the middle resists when poked with a skewer or knife, about 10 minutes. Using slotted spoons or tongs (or a pasta insert) remove the cauliflower from the water, transfer to a bowl of cold water and drain. Cover the pot and turn off the heat. You will cook the pasta in the cauliflower water. Cut the florets from the core of the cauliflower and cut them into small florets or crumble coarsely using a fork or your hands.

2. Meanwhile, place the saffron in a small bowl and add 3 tablespoons warm water. Let steep for 10 to 15 minutes.

3. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Season to taste with salt (remembering that the anchovies will contribute a lot of salt) and freshly ground pepper. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in the cauliflower, saffron with its soaking water, and parsley, cover and simmer for another 5 minutes. Remove from the heat. Taste and adjust seasonings.

4. Bring the cauliflower water to a boil and add the pasta. Cook until just al dente, a few minutes less than you would cook it to serve. It will soften further when it bakes. Drain and transfer to a bowl.

5. Heat the oven to 375 degrees. Oil a 2-quart baking dish. Toss the pasta with half the cauliflower mixture and half the cheese and spoon into the baking dish. Combine the remaining cauliflower mixture and remaining cheese and spoon over the pasta. Drizzle on the remaining tablespoon of oil. Place in the oven and bake for 20 to 25 minutes, until bubbling. Serve hot.

Yield: Serves 6

Advance preparation: You can make the cauliflower preparation through Step 3 a day ahead of time and refrigerate. Reheat and proceed with the recipe. The macaroni can be assembled several hours before baking.

Nutritional information per serving: 343 calories; 9 grams fat; 3 grams saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 11 milligrams cholesterol; 51 grams carbohydrates; 4 grams dietary fiber; 285 milligrams sodium (does not include salt to taste); 14 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

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Recipes for Health: Baked Ziti or Penne Rigata With Cauliflower — Recipes for Health

Andrew Scrivani for The New York Times

You can add vegetables to just about any baked macaroni dish. Cauliflower works very well in this one, inspired by another Sicilian cauliflower dish in Clifford A. Wright’s “Cucinia Paradiso.”

1 medium cauliflower, about 2 pounds, leaves and stem trimmed

Salt to taste

Pinch of saffron threads

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

3 anchovy fillets, rinsed and chopped

1 14-ounce can chopped tomatoes, with juice

Freshly ground pepper

2 tablespoons chopped flat leaf parsley

3/4 pound ziti or penne rigata

2 ounces pecorino or Parmesan, grated (1/2 cup)

1. Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until the florets are tender but the middle resists when poked with a skewer or knife, about 10 minutes. Using slotted spoons or tongs (or a pasta insert) remove the cauliflower from the water, transfer to a bowl of cold water and drain. Cover the pot and turn off the heat. You will cook the pasta in the cauliflower water. Cut the florets from the core of the cauliflower and cut them into small florets or crumble coarsely using a fork or your hands.

2. Meanwhile, place the saffron in a small bowl and add 3 tablespoons warm water. Let steep for 10 to 15 minutes.

3. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Season to taste with salt (remembering that the anchovies will contribute a lot of salt) and freshly ground pepper. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in the cauliflower, saffron with its soaking water, and parsley, cover and simmer for another 5 minutes. Remove from the heat. Taste and adjust seasonings.

4. Bring the cauliflower water to a boil and add the pasta. Cook until just al dente, a few minutes less than you would cook it to serve. It will soften further when it bakes. Drain and transfer to a bowl.

5. Heat the oven to 375 degrees. Oil a 2-quart baking dish. Toss the pasta with half the cauliflower mixture and half the cheese and spoon into the baking dish. Combine the remaining cauliflower mixture and remaining cheese and spoon over the pasta. Drizzle on the remaining tablespoon of oil. Place in the oven and bake for 20 to 25 minutes, until bubbling. Serve hot.

Yield: Serves 6

Advance preparation: You can make the cauliflower preparation through Step 3 a day ahead of time and refrigerate. Reheat and proceed with the recipe. The macaroni can be assembled several hours before baking.

Nutritional information per serving: 343 calories; 9 grams fat; 3 grams saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 11 milligrams cholesterol; 51 grams carbohydrates; 4 grams dietary fiber; 285 milligrams sodium (does not include salt to taste); 14 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

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Chinese Businessman Pleads Guilty in Stolen Software Case

WILMINGTON, Delaware (Reuters) - In a case U.S. officials say is the first of its kind, a Chinese businessman pleaded guilty Monday to selling stolen American software used in defense, space technology and engineering - programs prosecutors said held a retail value of more than $100 million.

The sophisticated software was stolen from an estimated 200 American manufacturers and sold to 325 black market buyers in 61 countries from 2008 to 2011, prosecutors said in court filings. U.S. buyers in 28 states included a NASA engineer and the chief scientist for a defense and law-enforcement contractor, prosecutors said.

Corporate victims in the case included Microsoft, Oracle, Rockwell Automation,, Agilent Technologies, Siemens, Delcam, Altera Corp and SAP, a government spokesman said.

U.S. officials and the Chinese man's lawyer, Mingli Chen, said the case was the first in which a businessman involved in pirating industrial software was lured from China by undercover agents and arrested.

The businessman, Xiang Li, of Chengdu, China, was arrested in June 2011, during an undercover sting by U.S. Department of Homeland Security agents on the Pacific island of Saipan, an American territory near Guam.

Video from the undercover meeting in Saipan, filed as evidence in court, is expected to be made public during a press conference Tuesday by John Morton, director of U.S. Immigration and Customs Enforcement, and Charles M. Oberly III, the U.S. Attorney for Delaware.

Li, 36, originally charged in a 46-count indictment, pleaded guilty late Monday to single counts of conspiracy to commit criminal copyright violations and wire fraud.

"I want to tell the court that what I did was wrong and illegal and I want to say I'm sorry," Li told U.S. District Judge Leonard P. Stark during a 90-minute hearing in federal court. The Chinese citizen spoke through a translator.

In a court filing, prosecutors David Hall and Edward McAndrew said the retail value of the programs Li sold on the black market exceeded $100 million.

During the hearing, Li told U.S. District Judge Leonard Stark that he disputes that figure. After the hearing, his lawyer said Li did not realize the retail value of what he was selling until he was caught and plans to present his own estimate at sentencing, which is set for May 3, he said.

In recent years, U.S. officials have targeted software pirates overseas but bringing them to the United States has proved difficult.

In one of the largest copyright cases, U.S. prosecutors last year charged seven people, including Megaupload founder Kim Dotcom, with racketeering conspiracy and copyright violations. The indictment alleges that Dotcom, who lives in New Zealand, ran an organization that earned $175 million selling an estimated $500 billion worth of pirated movies, TV shows and other entertainment media. Dotcom is fighting extradition from New Zealand.

EXPENSIVE SOFTWARE

The Li case involves sophisticated business software, not entertainment software, and thus small quantities of higher-priced products. The retail value of the products Li pirated ranged from several hundred dollars to more than $1 million apiece. He sold them online for as little as $20 to $1,200, according to government court filings.

At one point, Crack99.com and Li's other sites offered more than 2,000 pirated software titles, prosecutors said.

Li trolled black market Internet forums in search of hacked software, and people with the know-how to crack the passwords needed to run the program. Then he advertised them for sale on his websites. Li transferred the pirated programs to customers by sending compressed files via Gmail, or sent them hyperlinks to download servers, officials said.

"He was pretty proud of himself," Chen said of his client's business acumen. "He did not realize it was such a big crime."

Agents from Immigration and Customs Enforcement/Homeland Security Investigations learned of Li's enterprise after an unidentified U.S. manufacturer noticed his company's software for sale on crack99.com.

Working undercover for 18 months beginning in early 2010, the U.S. agents made at least five purchases from Li. These included pirated versions of "Satellite Tool Kit" by Analytical Graphics Inc. of Exton, Penn., a product prosecutors said is "designed to assist the military, aerospace and intelligence industries through scenario-based modules that simulate real-world situations, such as missile launches, warfare simulations and flight trajectories." Agents bought software worth $150,000 retail for several thousand dollars.

Agents lured Li from China to the U.S. territory of Saipan under the premise of discussing a joint illicit business venture. At an island hotel, Li delivered counterfeit packaging and, prosecutors said, "Twenty gigabytes of proprietary data obtained unlawfully from an American software company." Officials did not identify the company in court documents.

(Editing by Cynthia Osterman)

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India Ink: In Maharashtra, Fight Over Restaurant Bill Erupts into Riot

What started out as a skirmish over a restaurant bill escalated into riots that left five people dead from police gunfire and injured over 200 in Dhule, a city about 350 kilometers northeast of Mumbai.

“It all happened within a span of about 30 minutes,” said Mohan Pawar, the additional superintendent of police for Dhule, who was among those injured in the weekend violence.

Mr. Pawar said by telephone that the incident began on Sunday after a group of four men between the ages of 20 and 25 refused to pay their bill at a restaurant in Dhule’s Machhi Bazaar Chowk (Fish Market Square). The young men began to argue with their waiter, and then the argument quickly turned serious as the restaurant owner and others in the area got involved.

Mr. Pawar said the violence was fueled by religious tensions, as the owner of the restaurant was Hindu while the four customers were Muslim. According to local media reports, the police are looking at the inflammatory content of speeches made by a few Muslim politicians in October that might have inflamed the rioters.

Dhule is normally a peaceful city but has some history of communal violence. In October 2008, riots between the Hindu and Muslim communities shook the city for several days.

Mr. Pawar said that the four men had left restaurant but returned with a crowd from their neighborhood. In the meantime, the restaurant owner had also gathered a crowd, Mr. Pawar said, and within 20 minutes a mob had gathered. Stones were pelted, houses and shops were burned, and motorcycles, bicycles and hand-drawn carts were destroyed.

Two police officers at the nearby station arrived at the scene, but they were unable to curb the violence, Mr. Pawar said.

The riots then spread in the Machhibazar, Palabazar and Madhapura areas of the city. The police sent two platoons of the riot control police, along with a larger police force. Rioters heaved stoned, bricks, acid and soda water bottles at the police officers, according to a statement from the chief minister of Maharashtra, Prithviraj Chavan.

The police tried to use batons and tear gas to control the crowd and then resorted to opening fire on the rioters, killing five. Four died on Sunday while one succumbed to injuries on Tuesday, said Mr. Pawar.

The injured include 11 police officials, 102 police officers and 100 civilians, according to Mr. Chavan’s statement. The district superintendent of police was among those injured. On Tuesday, Mr. Chavan asked Ahmad Javed, the Maharashtra additional director general of police, to visit Dhule.

The city has been under curfew since 4 p.m. on Sunday, but Mr. Pawar said the curfew was likely to be lifted on Wednesday.

Mr. Chavan has asked the additional district magistrate to investigate the riots and submit a report within two months. He has also said that the government will pay for the treatment of the injured and bear the funeral expenses of those killed by the police.

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At Disney Parks, a Bracelet Meant to Build Loyalty (and Sales)

ORLANDO, Fla. — Imagine Walt Disney World with no entry turnstiles. Cash? Passé: Visitors would wear rubber bracelets encoded with credit card information, snapping up corn dogs and Mickey Mouse ears with a tap of the wrist. Smartphone alerts would signal when it is time to ride Space Mountain without standing in line.

Fantasyland? Hardly. It happens starting this spring.

Disney in the coming months plans to begin introducing a vacation management system called MyMagic+ that will drastically change the way Disney World visitors — some 30 million people a year — do just about everything.

The initiative is part of a broader effort, estimated by analysts to cost between $800 million and $1 billion, to make visiting Disney parks less daunting and more amenable to modern consumer behavior. Disney is betting that happier guests will spend more money.

“If we can enhance the experience, more people will spend more of their leisure time with us,” said Thomas O. Staggs, chairman of Disney Parks and Resorts.

The ambitious plan moves Disney deeper into the hotly debated terrain of personal data collection. Like most major companies, Disney wants to have as much information about its customers’ preferences as it can get, so it can appeal to them more efficiently. The company already collects data to use in future sales campaigns, but parts of MyMagic+ will allow Disney for the first time to track guest behavior in minute detail.

Did you buy a balloon? What attractions did you ride and when? Did you shake Goofy’s hand, but snub Snow White? If you fully use MyMagic+, databases will be watching, allowing Disney to refine its offerings and customize its marketing messages.

Disney is aware of potential privacy concerns, especially regarding children. The plan, which comes as the federal government is trying to strengthen online privacy protections, could be troublesome for a company that some consumers worry is already too controlling.

But Disney has decided that MyMagic+ is essential. The company must aggressively weave new technology into its parks — without damaging the sense of nostalgia on which the experience depends — or risk becoming irrelevant to future generations, Mr. Staggs said. From a business perspective, he added, MyMagic+ could be “transformational.”

Aside from benefiting Disney’s bottom line, the initiative could alter the global theme parks business. Disney is not the first vacation company to use wristbands equipped with radio frequency identification, or RFID, chips. Great Wolf Resorts, an operator of 11 water parks in North America, has been using them since 2006. But Disney’s global parks operation, which has an estimated 121.4 million admissions a year and generates $12.9 billion in revenue, is so huge that it can greatly influence consumer behavior.

“When Disney makes a move, it moves the culture,” said Steve Brown, chief operating officer for Lo-Q, a British company that provides line management and ticketing systems for theme parks and zoos.

Disney World guests currently plod through entrance turnstiles, redeeming paper tickets, and then decide what to ride; food and merchandise are bought with cash or credit cards. (Disney hotel key cards can also be used to charge items.) People race to FastPass kiosks, which dispense a limited number of free line-skipping tickets. But gridlock quickly sets in and most people wait. And wait.

In contrast, MyMagic+ will allow users of a new Web site and app — called My Disney Experience — to preselect three FastPasses before they leave home for rides or V.I.P. seating for parades, fireworks and character meet-and-greets. Orlando-bound guests can also preregister for RFID bracelets. These so-called MagicBands will function as room key, park ticket, FastPass and credit card.

MagicBands can also be encoded with all sorts of personal details, allowing for more personalized interaction with Disney employees. Before, the employee playing Cinderella could say hello only in a general way. Now — if parents opt in — hidden sensors will read MagicBand data, providing information needed for a personalized greeting: “Hi, Angie,” the character might say without prompting. “I understand it’s your birthday.”

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Recipes for Health: Sicilian Pasta With Cauliflower

Andrew Scrivani for The New York Times

Every once in a while I revisit the cuisine of a particular part of the world (usually it is located somewhere in the Mediterranean). This week I landed in Sicily. I was nosing around my cookbooks for some cauliflower recipes and opened my friend and colleague Clifford A. Wright’s very first cookbook, “Cucina Pariso: The Heavenly Food of Sicily.” The cuisine of this island is unique, with many Arab influences – lots of sweet spices, sweet and savory combinations, saffron, almonds and other nuts. Sicilians even have a signature couscous dish, a fish couscous they call Cuscusù.

Cauliflower is a favorite vegetable there, though the variety used most often is the light green cauliflower that we can find in some farmers’ markets in the United States. I adapted a couple of Mr. Wright’s pasta recipes, changing them mainly by reducing the amount of olive oil and anchovies enough to reduce the sodium and caloric values significantly without sacrificing the flavor and character of the dishes.

I didn’t just look to Sicily for recipes for this nutrient-rich cruciferous vegetable, but I didn’t stray very far. One recipe comes from Italy’s mainland, and another, a baked cauliflower frittata, is from its close neighbor Tunisia, fewer than 100 miles away across the Strait of Sicily.

Sicilian Pasta With Cauliflower

I found the recipe upon which this is based in Clifford A. Wright’s first cookbook, “Cucina Paradiso: The Heavenly Food of Sicily.” And it is heavenly. I love the way raisins or currants and saffron introduce a sweet element into the savory and salty mix.

1/4 cup golden raisins or currants

Pinch of saffron threads

1 medium cauliflower, about 2 pounds, leaves removed and bottom trimmed

Salt to taste

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

3 anchovy fillets, rinsed and chopped

1 14-ounce can chopped tomatoes, with juice

3 tablespoons pine nuts or chopped blanched almonds

Freshly ground pepper to taste

3/4 pound perciatelli (also sold as bucatini) or spaghetti

2 tablespoons grated pecorino

2 tablespoons slivered basil

1. Place the raisins or currants in a small bowl and cover with warm water. In another bowl combine the saffron with 3 tablespoons warm water. Let both sit for 20 minutes while you prepare the other ingredients.

2. Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until the florets are tender but the middle resists when poked with a skewer or knife, about 10 minutes. Using slotted spoons or tongs (or a pasta insert) remove the cauliflower from the water, transfer to a bowl of cold water and drain. Cover the pot and turn off the heat. You will cook the pasta in the cauliflower water. Cut the florets from the core of the cauliflower and cut them into small florets or crumble coarsely using a fork or your hands.

3. Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Drain the raisins or currants and add, along with the saffron and its soaking liquid, cauliflower, pine nuts or almonds, and about 1/4 cup of the cooking water from the cauliflower. Season to taste with salt and pepper. Cover, turn the heat to low and simmer 10 minutes, stirring occasionally. Keep warm while you cook the pasta.

4. Bring the cauliflower water back to a boil and cook the pasta al dente, following the timing instructions on the package. Check the sauce and if it seems dry add another 1/4 to 1/2 cup of the pasta cooking water. Drain the pasta and transfer to the pan with the sauce. Toss together and serve, sprinkled with pecorino and chopped basil leaves. If desired, drizzle a little olive oil over each serving.

Yield: Serves 4

Advance preparation: The cauliflower preparation can be prepared up to a day ahead through Step 3 and refrigerated. Reheat and proceed with the recipe.

Nutritional information per serving: 510 calories; 12 grams fat; 2 grams saturated fat; 3 grams polyunsaturated fat; 6 grams monounsaturated fat; 4 milligrams cholesterol; 85 grams carbohydrates; 6 grams dietary fiber; 196 milligrams sodium (does not include salt to taste); 18 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

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Recipes for Health: Sicilian Pasta With Cauliflower

Andrew Scrivani for The New York Times

Every once in a while I revisit the cuisine of a particular part of the world (usually it is located somewhere in the Mediterranean). This week I landed in Sicily. I was nosing around my cookbooks for some cauliflower recipes and opened my friend and colleague Clifford A. Wright’s very first cookbook, “Cucina Pariso: The Heavenly Food of Sicily.” The cuisine of this island is unique, with many Arab influences – lots of sweet spices, sweet and savory combinations, saffron, almonds and other nuts. Sicilians even have a signature couscous dish, a fish couscous they call Cuscusù.

Cauliflower is a favorite vegetable there, though the variety used most often is the light green cauliflower that we can find in some farmers’ markets in the United States. I adapted a couple of Mr. Wright’s pasta recipes, changing them mainly by reducing the amount of olive oil and anchovies enough to reduce the sodium and caloric values significantly without sacrificing the flavor and character of the dishes.

I didn’t just look to Sicily for recipes for this nutrient-rich cruciferous vegetable, but I didn’t stray very far. One recipe comes from Italy’s mainland, and another, a baked cauliflower frittata, is from its close neighbor Tunisia, fewer than 100 miles away across the Strait of Sicily.

Sicilian Pasta With Cauliflower

I found the recipe upon which this is based in Clifford A. Wright’s first cookbook, “Cucina Paradiso: The Heavenly Food of Sicily.” And it is heavenly. I love the way raisins or currants and saffron introduce a sweet element into the savory and salty mix.

1/4 cup golden raisins or currants

Pinch of saffron threads

1 medium cauliflower, about 2 pounds, leaves removed and bottom trimmed

Salt to taste

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

3 anchovy fillets, rinsed and chopped

1 14-ounce can chopped tomatoes, with juice

3 tablespoons pine nuts or chopped blanched almonds

Freshly ground pepper to taste

3/4 pound perciatelli (also sold as bucatini) or spaghetti

2 tablespoons grated pecorino

2 tablespoons slivered basil

1. Place the raisins or currants in a small bowl and cover with warm water. In another bowl combine the saffron with 3 tablespoons warm water. Let both sit for 20 minutes while you prepare the other ingredients.

2. Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until the florets are tender but the middle resists when poked with a skewer or knife, about 10 minutes. Using slotted spoons or tongs (or a pasta insert) remove the cauliflower from the water, transfer to a bowl of cold water and drain. Cover the pot and turn off the heat. You will cook the pasta in the cauliflower water. Cut the florets from the core of the cauliflower and cut them into small florets or crumble coarsely using a fork or your hands.

3. Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Drain the raisins or currants and add, along with the saffron and its soaking liquid, cauliflower, pine nuts or almonds, and about 1/4 cup of the cooking water from the cauliflower. Season to taste with salt and pepper. Cover, turn the heat to low and simmer 10 minutes, stirring occasionally. Keep warm while you cook the pasta.

4. Bring the cauliflower water back to a boil and cook the pasta al dente, following the timing instructions on the package. Check the sauce and if it seems dry add another 1/4 to 1/2 cup of the pasta cooking water. Drain the pasta and transfer to the pan with the sauce. Toss together and serve, sprinkled with pecorino and chopped basil leaves. If desired, drizzle a little olive oil over each serving.

Yield: Serves 4

Advance preparation: The cauliflower preparation can be prepared up to a day ahead through Step 3 and refrigerated. Reheat and proceed with the recipe.

Nutritional information per serving: 510 calories; 12 grams fat; 2 grams saturated fat; 3 grams polyunsaturated fat; 6 grams monounsaturated fat; 4 milligrams cholesterol; 85 grams carbohydrates; 6 grams dietary fiber; 196 milligrams sodium (does not include salt to taste); 18 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

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Google’s Rivals Say F.T.C. Antitrust Ruling Missed the Point

WASHINGTON — One of the more surprising conclusions drawn by the Federal Trade Commission when it dropped its nearly two-year antitrust investigation into Google last week was that Google, far from harming consumers, had actually helped them.

Alex Wong/Getty Images

Jon Leibowitz, right, the Federal Trade Commission chairman, speaking last week after the decision was announced.

But some critics of the inquiry now contend that the commission found no harm in Google’s actions because it was looking at the wrong thing.

Instead of considering harm to people who come to Google to search for information, Google’s competitors and their supporters say that the government should have been looking at whether Google’s actions harmed its real customers — the companies that pay billions of dollars each year to advertise on Google’s site.

In its reports, the F.T.C. did not detail how it defined harm or what quantitative measures it had used to determine that Google users were better off.

But interviews with people on all sides of the investigation — government officials, Google supporters, advocates for Microsoft and other competitors, and antitrust experts and economists — show that many of the yardsticks the commission used to measure its outcomes were remarkably similar to Google’s own. Not surprisingly, they cast Google in a favorable light.

At issue were changes that Google made in recent years to its popular search page. Google makes frequent adjustments to the formulas that determine what results are generated when a user enters a search. Currently, it makes more than 500 changes a year, or more than one each day.

Users rarely notice the changes in the formulas, or algorithms, that generate search results, but businesses do. If a change in the formulas causes a business to rank lower in the order of results generated by a search, it is likely to miss potential customers.

What customers are now seeing reflects changes in the format of Google results. For certain categories of searches — travel information, shopping comparisons and financial data, for example — Google has begun presenting links to its own related services.

People close to the investigation said that Google had presented the F.T.C. with the results of tests with focus groups hired by an outside firm to review different versions of a Google search results page. After Google acquired ITA, a travel search business, in 2011, it began testing a new way to display flight results.

The company asked test users to compare side-by-side examples of a results page with just the familiar 10 blue links to specialty travel sites with a page that had at the top a box containing direct links to airlines and fares.

People who reviewed the Google data said tests with hundreds of people showed that fewer than one in five users preferred the page with links only. Users said they liked the box of flight results, so Google reasoned that making the change was better for the consumer.

“There is a deep science to search evaluation,” Amit Singhal, a senior vice president who oversees Google’s search operation, said in an interview on Friday. “A lot of work goes into every change we make.”

But the changes were not better for companies or alternative travel sites that were pushed off the first page of results by Google’s flight box and associated links. By pushing links to competing sites lower, Google might be making things easier for people who come to it for free search. But it also is having a negative effect on competitors, shutting off traffic for those sites.

Drawing fewer customers as a result of Google’s free links, those competitors are forced to advertise more to draw traffic. And advertisers who aren’t competitors have fewer places to go to reach consumers, meaning Google can use its market power to raise advertising prices.

“There might be no consumer harm if Google eliminates Yelp,” said one Microsoft advocate, who spoke on the condition of anonymity because of the likelihood of further interactions with the F.T.C. “But advertisers certainly are harmed.”

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Court in Bahrain Confirms Jail Terms for 13 Dissidents

CAIRO — A court in Bahrain on Monday upheld prison sentences for 13 of the country’s most prominent dissidents, in a decision that government opponents offered as evidence that the monarchy was ignoring calls to negotiate a political solution that could quiet a nearly two-year-old uprising.

The decision ends all appeals for the dissidents, who were sentenced to between five years and life in prison for their leadership roles in the revolt that began in February 2011, according to a colleague of one of the jailed opposition members. The 13 are part of a group of 20 opposition leaders who were sentenced by a military tribunal on charges that included trying to overthrow the government. Other dissidents were sentenced in absentia.

Since pledging to accept reform recommendations made by an independent panel that investigated the uprising — including to commute sentences of those charged with “political expression” — the government has continued to silence its critics. In November, the government stripped 31 people, including former opposition members of Parliament and exiled dissidents, of their citizenship.

Last month, a judge upheld a prison sentence for a popular human rights advocate, Nabeel Rajab, who was convicted of inciting protests. As the security forces have moved to contain street protests, the contest over freedom in Bahrain has moved to the judiciary. Activists accuse the courts of being little more than arms of the government that endorse charges for political crimes.

On Monday, in an apparent reaction to such allegations, Bahrain’s state news agency carried a statement affirming what it said was the judiciary’s independence and condemning “false defamatory statements.”

The dissidents who lost their appeal on Monday include human rights activists and opposition leaders. Some of the detainees have advocated the creation of a constitutional monarchy in Bahrain, while others have called for the fall of the government. They were arrested as part of a government crackdown on a pro-democracy uprising in 2011 led by members of Bahrain’s Shiite majority, who have protested against what they say is discriminatory rule at the hands of the Sunni monarchs.

As the dissidents have disappeared into jail or exile, their likenesses, in spray paint, have started to fill the walls of Shiite villages, where clashes between youths and the riot police have become the principal interaction between the state and its opponents.

The government has accused many of the dissidents of colluding with Iran to topple the state and has blamed the violence of some protesters for the absence of dialogue. Critics of the monarchy argue that by sidelining the most influential opposition members, government officials are making negotiation impossible.

“They are trying to pull us toward a security solution,” said Radhi Mohsen al-Mosawi, the acting secretary general of the National Democratic Action Society, a leftist opposition group whose leader, Ibrahim Sharif, was among the dissidents who lost his appeal on Monday. Mr. Sharif is serving a five-year sentence.

“They have made things so difficult for them, and for us,” said Mr. Mosawi, who added that his group still favored negotiations for a constitutional monarchy. “Our demand is a peaceful demand. It is a minimum demand.”

This article has been revised to reflect the following correction:

Correction: January 7, 2013

An earlier version of this article incorrectly stated the name of the leader of the National Democratic Action Society. He is Ibrahim Sharif, not Ibrahim Hussein.

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