From Ed Levine Eats
Posted by Robyn Lee, May 13, 2008 at 3:15 PM
Midtown Lunch reports that only one Häagen-Dazs location in Midtown is offering free scoops of its Vanilla Honey Bee flavor ice cream today between 4 and 8 p.m. However, outside of Midtown there are many Häagen-Dazs shops participating in the free-scoop promotion, including:
2905 Broadway (b/n 113th and 114th)
New York, NY 10025
212-662-5265
263 Amsterdam Avenue (near 72nd)
New York, NY 10023
212-787-7165
187 Columbus Avenue (near 68th)
New York, NY 10023
212-787-0265
1188 First Avenue (b/n 64th and 65th)
New York, NY 10021
212-288-5200
53 1/2 Mott Street (near Bayard)
New York, NY 10013
212-571-1970
31-43 Steinway Street (b/n 31st and Broadway)
Astoria, NY 11106
718-274-0900
109 Seventh Avenue (b/n President and Union)
Brooklyn, NY 11215
718-398-8004
120 Montague Street (near Henry)
Brooklyn, NY 11201
718-797-3700
From Required Eating
You can grab yourself a free scoop of the Dazs's Vanilla Honey Bee flavor ice cream today between 4 and 8 p.m. at participating Häagen-Dazs locations. Find the nearest location here, but call ahead to check if your local shop is in on the free scoopage.
From Ed Levine Eats
Posted by Adam Kuban, May 12, 2008 at 5:00 PM
Humor me, won'tcha?
The ice cream man almost always serves as an icy blast from days long past. Especially so if he's rocking an early-model Ford and dressed in retro mid-century togs, as Jay here is, right down to the belt-situated coin changer.
I encountered Jay yesterday in Manhattan on 53rd Street yesterday, just east of the Museum of Modern Art, where a small crowd of looky-loos had slowed down to admire the customized vintage Ford pickup from which he's selling the usual array of ice cream treats. The truck, he said, had been customized for ice cream conveyance long ago and had been recently salvaged from a fleet of retired Good Humor trucks. Though he originally cited 1942 as the model year, a little research tells me it's likely a 1961 or '62.
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From Required Eating
Posted by Robyn Lee, April 28, 2008 at 6:15 PM
I love the pre-formed balls of ice cream in Andreea's photo from her weekend in Nice. And check out those awesome flavors: tomato basil, rosemary, and black olive, anyone? Read more about Andreea's trip in her blog, Glorious Food and Wine.
From Required Eating
Posted by Adam Kuban, April 28, 2008 at 1:15 PM
Many years ago, someone much wiser than I once told me, "If something's free, take it."* You might want to heed that advice tomorrow (April 29), as Ben & Jerry's does its annual Free Cone Day in celebration of its anniversary. You can find a participating Ben & Jerry's shop here.
* Other useful advice from that same person: "If there's a chair, siddown!"
From Required Eating
Posted by Lucy Baker, April 25, 2008 at 8:30 AM
Everyone—or everyone in New York, at least—has nutrition facts on the brain this week. The new city law forcing restaurants to post calorie counts has unwitting citizens balking at 480 calorie scones (Starbuck's), 1,590 calorie mango berry daiquiris (T.G.I. Friday's), and whopping 2,310 calorie Bloomin' Onions (Outback Steakhouse).
In an effort to prove that it is possible to savor, splurge, and indulge without sabotaging your waistline, I decided to share my top picks for low-calorie ice cream treats. Over the years I've become somewhat of a connoisseur. Because while it's important to me to fit into my skinny jeans, it's equally imperative not to skip dessert.
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From Required Eating
Posted by Lucy Baker, April 18, 2008 at 8:45 AM
In celebration of its 30th birthday a few weeks ago Ben & Jerry's released Cake Batter ice cream. The flavor, which is a mixture of vanilla ice cream, yellow cake batter, and chocolate frosting, joins the ranks of more than 200 others the company has produced over the past three decades. From the simple (Strawberry, Butter Pecan, Chocolate Fudge Brownie) to the sensational (Bananas on the Rum, Pumpkin Cheesecake, Coconut Seven Layer Bar), there's no denying that Ben & Jerry's makes some great scoops. But I must admit, while I love ice cream, cake, and ice cream cake, I'm not a fan of cake ice cream.
Are you?
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From Required Eating
Posted by Lucy Baker, April 14, 2008 at 8:00 AM
Here is a food memory: I am ten years old. My best friend and I are standing at the take-out window of our local ice cream parlor. We are wearing matching jean skirts and Minnie Mouse T-shirts. We have both ordered cones of cookies 'n' cream. The waitress disappears and reemerges a few minutes later with a cone in each hand. The scoop on the right is encrusted with huge chunks of Oreos, like chocolate meteors. The scoop on the left has clearly come from the bottom of another barrel—it is mostly vanilla, dotted only here and there with crumbs.
My best friend and I begin to wiggle and squirm, bumping into each other as we vie for the better cone. At first I think I've got it. But she is taller than me—her arms are longer—and at the last second her fingers inch past mine and she snatches it from the befuddled waitress.
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From Required Eating
Posted by Lucy Baker, April 4, 2008 at 10:45 AM
When I was little, my dad used to take me to the Museum of Science in Boston. Much to his chagrin, my favorite exhibit wasn't the Theater of Electricity, or the Tyrannosaurus Rex skeleton, or even the baby chick hatchery. In fact, what I liked best wasn't even an exhibit at all—it was the gift shop, where they sold Astronaut Ice Cream.
It's been about twenty years now since I last had something freeze-dried for dessert. So when I stumbled across a website that sold the stuff for $2.50 a pop, I figured, why not?
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From Ed Levine Eats
Posted by Ed Levine, April 3, 2008 at 8:00 AM
When you're dieting, real treats are important. How do I define a real treat? Something that makes your eyes grow big as plates when you peel or unwrap it. Something crazy good that doesn't break the bank calorie-wise (less than 200 calories) and that doesn't send you into a guilt-induced food coma. Something creamy, crunchy, and delicious (for me it's something that's also chocolaty). Something substantial enough to savor through a full half-inning of the new baseball season.
A sweet-and-spicy though not very juicy Golden Nugget Mandarin orange, my current favorite citrus fruit, is delicious, wonderful even, but it's not a treat. A perfectly ripe banana with lots of light brown speckles on its skin is a beautiful thing, but it's not a treat. A small bag of lower fat baked potato chips doesn't qualify as a treat either, because although they might be perfectly fine, they're not the real thing, and I know exactly what I'm missing in every pleasant but not great bite.
Until last week I had never found a treat that fit all my criteria, until a plain white box was delivered to our door at Serious Eats that was literally the answer to my prayers.
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From Required Eating
Posted by Lucy Baker, March 27, 2008 at 5:00 PM
I've never been a fan of American Idol. It always seemed like an ultra-glorified version of college a cappella to me. But then, perhaps I'm biased. I went to a small liberal arts school in New England, where it was practically impossible to walk across campus without being aurally assaulted by an all-vocal version of "Karma Chameleon". The show just raises so many questions: Why don’t the contestants get to sing original work? Why must they be under 30 years old? Why is Simon Cowell's chest so horrifyingly tan?
And now, why has Edy's/Dryer's created a line of American Idol ice creams?
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From Required Eating
Posted by Robyn Lee, March 26, 2008 at 12:00 PM
This three-minute montage of ice cream and other frozen novelties melting into puddles of goo and resolidifying back into their original forms is oddly soothing. And saddening. I can't help but think, "Oh my god, I would've totally eaten that, prior to its transformation from solid to liquid, nooo!" every few seconds.
Witness the fleeting life of ice cream (when not in a freezer, that is), after the jump.
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From Required Eating
Posted by Lucy Baker, March 21, 2008 at 9:30 AM
When it came to ice cream, I thought I had tried it all: gelato, sorbet, low-fat, super-premium, soft-serve, frozen yogurt, sherbet, scoops, cones, sandwiches, sundaes—the list goes on and on. But last week, for the first time in my life, I had spumoni.
I was blown away—it tasted like a cross between ice cream and Italian ice, with tiny bits of fruit and nuts mixed in. The cup I had, at Brooklyn's legendary L & B Spumoni Gardens, was a combination of chocolate, vanilla, and pistachio. After all that pizza I was only intending on eating a bite or two, but it was so delicious that I devoured the entire thing.
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From Recipes
Posted by Adam Kuban, March 14, 2008 at 3:30 PM
My Last Supper takes the old "last bite on earth" game to the next level by asking that question of 50 of the world's best-known and most-loved chefs. Though beautifully photographed and almost more of a coffee-table book in size and format, there are some serious recipes in here to accompany the memorable visuals and fun interviews. As this week's featured Cook the Book entry, we'll be highlighting a recipe a day from it. Today's is by Jonathan Waxman, of Barbuto in New York City. These shortbread ice cream cookies are the dessert in an all-too-delicious hypothetical final meal the includes fresh gnocchi with truffles, spit-roasted spring lamb, and guacamole with handmade chips, among (many) other things.
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From Recipes
Posted by Lucy Baker, March 13, 2008 at 3:45 PM
I must admit, I’m kind of a St. Patrick's Day scrooge: parades bring out the agoraphobic in me, I look terrible in green, and I detest shepherd's pie. I usually boycott the holiday entirely, staying in while my friends head out to pubs to guzzle pints of dyed beer.
I do, however, have a soft spot in my heart (stomach?) for Bailey's liqueur. It’s one of my booze shelf staples: I use it to bake brownies, and I often add it to hot chocolate for a special late-night treat. So this year, I decided to see if I could create a festive drink that would put even a cynic like me in the mood to celebrate the shamrock. Inspired by the knock-it-back-fast classic, the Irish Car Bomb, I came up with this beer float, using Guinness stout and Ben & Jerry's Dublin Mudslide. A marriage of alcohol and ice cream—what could be more delicious?
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