It seems that the scene will soon be exploding with new restaurants. In a special section, the New York Times covers the coming restaurants.
- Some restaurants will be headed by star chefs, others are opening elsewhere, but originated in NY, and really, there are just too many to count.
- The new vibe in restaurants is casual and cool
- Why does it take so long (and so much heartache) to get a restaurant to open?
- Critic Frank Bruni takes a dive into fish-heavy Soto
- Go! Go! Curry keeps it real with Japanese comfort food
- But it's not all just about restaurants. For the home kitchen, Mark Bittman does a paella and Harold McGee explains gelatin filtration
Cakes so amazing they'd be hard to cut into
Fruit juice: An invitation to diabetes?
Morbid thoughts? Have a cookie
