Ben & Jerry's Hazed & Confused Core Ice Cream

Ben & Jerry's introduced these "core" flavours a few months ago and I've only had the Hazed & Confused one, since, you know, I love hazelnut. I've never been a fan of their crazy popular flavours like Cherry Garcia or Chunky Monkey, so I've typically stayed away from Ben & Jerry's. But this flavour? Yikes. You need to get on it. 

This is what the inside looks like.

The inside

View fullsize

Layla, living it

And yes, it is kind of annoying to have a new ice cream flavour in your life since nobody needs it, but that's the way it goes sometimes. You can see the rest of the new core flavours here. 

Nutella Bar in NYC

Unlike many of my friends, I was introduced to Nutella very late in life, about two years ago. I would see it in grocery stores, but I always assumed it was some form of peanut butter, which I've never really cared for either. I've always loved Ferrero Rocher's, but I didn't know that hazelnut was a factor in that chocolate at all. I thought that flavour was unique to only Ferrero Rochers, like a real dummy. Anyway, eventually I figured out that it was the hazelnut that made it good and sought out all things hazelnut. Like gelato. If you've never said yes to a hazelnut gelato, I don't know what you're doing with your life.

Anyway, with cheese bars and biscuit huts in existence in this city, it makes sense that a place like this should exist as well. It opens in Eataly (200 Fifth Avenue) this Monday and I'll assume you can expect long lines. You can read their menu online here. 

REMINDER: Don't forget that tickets for the Seinfeld Cyclones game at Coney Island go on sale tomorrow at 10am. You can purchase tickets over here. 

The Butter Pecan Syrup at IHOP

You know the syrups already waiting on the table for you at IHOP? These ones?

View fullsize

Are we all aware of how ridiculously good the butter pecan one is? I know I may not be an expert on pancakes, but the next time you're at an IHOP (which should really only be once a year 'cause of, you know, health) - definitely try that syrup. Tastes nuts. 

And if you happen to love it more than a normal amount, you can buy them by the four pack on Amazon for a ridiculously unreasonable price. 

Publix's Crunchy Bran & Raisin Cereal

Remember when I told you that Kashi had the best raisin bran? Of course you do, you LIVE by my words, I'll assume.

Well, if you live in the South then I guess that you knew all along that I was out of my mind because of how superior this Publix one is. 

Holy hell, this the best cereal I've ever had. The little flakes have some kind of vanilla coating on them or something, I don't really know what's going on, but I ate it by the bucketload this week on vacation. If you live in Florida, Georgia, Alabama, South Carolina, North Carolina or Tennessee - get yourself to a Publix grocery store and EAT IT. I wish I'd bought boxes home with me. JESUS, it's good.

Celebrity Chef Restaurants

Once in awhile, I like to eat at these restaurants. I can't do it very often for obvious, money-related reasons - but when I can, I overindulge and love it. The best one I've ever been to was probably the (now closed) Wolfgang Puck's in Niagara Falls. One of the best meals of my life. If you ever find yourself in a city where he has a restaurant, please, God, GO.

A close second to Wolfgang would definitely have to be Emeril. Maybe I have a bit of a sweet spot for him because he was one of the first chefs I really got into watching on the Food Network. Remember when he'd have some of his audience members (or special guests that I'd never heard of) sitting at the front at that table, just waiting to be served? God, how I longed to be any of them. The main reason I think I liked him then was because he wasn't fancy about his food. I ate at the (now closed) Miami location of one of his restaurants and it blew my face off, it was so good. All I remember was that instead of wrapping a filet mignon in bacon, he made a bacon marmalade and drizzled it all over the plate. I can't begin to describe to you what that tasted like. Man. I still think about that sometimes. 

I really, really wanted to eat at the Orlando location when I was there last week, but time didn't allow me that luxury. This is most definitely what I would have got. Just look at this beast. 

Emeril's Banana Cream Pie

He has locations in New Orleans (Louisiana), Charlotte (North Carolina), Orlando (Florida), Las Vegas (Nevada) and Bethlehem (Pennsylvania).

I've only eaten at a Bobby Flay's restaurant once and wasn't impressed, so that's all I'll say about that. If I'm lucky enough to eat at other ones like Scott Conant's Scarpetta or Geoffrey Zakarian's Lambs Club, you'll be sure to hear about it.

Five New Soft-Serve Flavors at Momofuku Milk Bar

Today is May 1, which means that Pastry Chef Christina Tosi (of Momofuku fame) rolled out new menus at all Momofuku Milk Bar locations. In addition to the return of new cake truffles (which are birthday cake, german chocolate jimbo cake and strawberry lemon cake), there happen to be five new soft-serve flavours.

In the East Village, it's cranberry limeade; yuzu citrus verbena is in the machines at the Chambers Hotel in midtown; the Carroll Gardens location has got Mandarin-orange creamsicle ice cream; the Upper West Side has a riff on fruit cocktail with peaches, pears, grapes, cherry, and more. Finally, the Williamsburg Milk Bar has huckleberry cheesecake, made with fruit compote and graham-cracker crumbs, which is the only one of the lot that can be served as a swirl. All flavors are available now through July 31.

If you don't find this news worthy information, I'm sorry that you had a rough childhood.

Homemade Salsa

I'm just going to say it: you should be watching your sodium intake levels. Forgive me if that's a tedious way to start this post, but it's important! And one of the reasons why I've been cutting back on eating a lot of the already-jarred salsas/items at the grocery store. 

Are you aware of how easy this is to make yourself? It's almost weird. Why the hell haven't we all been doing this for years? Fuck you, Tostitos! We don't need you!

Ingredients

1 can (28 Ounce) of Whole Tomatoes With Juice
2 cans (10 Ounce) of Rotel (Diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1 Whole Lime, Squeezed

Directions

Put all the ingredients into a blender and pulse it up to the consistency you desire. 

I've made this three times already and each batch will last you about a week or two, depending on how much salsa you eat (and if you don't eat that much, you can freeze it, too). Definitely try this recipe - I will never buy store-bought again.

Also, there was cilantro in the original recipe that I left out since it can be pretty overbearing, but maybe that's just me. We all have our differing opinions when it comes to cilantro. 

The Nutella French Doughnut at Ground Central in NYC

What do you think I'm going to tell you - this tastes horrible?! Get the hell out of here. You should know the drill by now. GO EAT THIS DOUGHNUT! Fuck that Cronut line, this is better.

They're available at Ground Central (155 East 52nd Street). They usually sell out at some point during the day, but if you're there before 3pm, you should be all right. Trust me, I know my donuts.

Jamaican Chicken Stew in a Slow Cooker

Preparing this stew made me feel like a goddam adult. In a really great way. Maybe it was because the prep that happened before you transfer it all to the cooker was so involved? I don't know. But I felt manly as hell, and it was fantastic. Not only does it taste heavenly, but there will be leftovers for days. One warning, though? Be prepared to really stink up the house when you're making this - not in a bad way, just in a food way. Totally worth it, in my opinion. 

Ingredients

3 pounds chicken drumsticks (on the bone)
2 teaspoons curry powder
1 1/2 teaspoons dried thyme
3/4 teaspoon ground allspice
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 cup red wine (NOT "cooking wine", you should buy real red wine at a liquor store. They even have the small plastic ones for $2, so you don't have to buy a whole bottle if you're being thrifty.)
1 1/2 cups (15 ounces) black beans, rinsed and drained
1 1/2 cups (15 ounces) diced tomatoes, undrained

Directions

Toss the chicken with curry powder, thyme, allspice, red pepper flakes, black pepper and salt.
Heat oil in a large skillet. Add onions and garlic and saute until onions are softened, about 3 minutes. Add chicken mixture to skillet and brown on both sides. Add wine and let cook for a few more minutes. Add tomatoes and black beans and mix well (or as best you can). Transfer to the slow cooker and cook on high for 5 hours until tender and the meat is falling off the bone. 

NOW, when it's done? If you're comfortable serving stew with bones in it (and I am), then just ladle this stuff out. If that sounds gross to you, well, grow up. Everyone knows that chicken tastes better (and juicier) when right off the bone. 

This recipe was slightly adapted from Jeanette's Healthy Living. 

Juliana's

As you know, I've already been to Grimaldi's. How did Juliana's (which is located right next door) compare? Well, bubs - it was EONS better and easily one of the best pizza places in New York. 

View fullsize

Small Margherita Pizza with Pepperoni (what we ate)

Why's it so good?

• The pepperoni is tiny and thick cut (ie. GOOD pepperoni)
• Service was great and fast as hell
• Wait time wasn't ludicrous

If you don't know the story behind Juliana's and Grimaldi's, well, it's a long one. But this article sums it up pretty well. And I don't care what the tourist guidebooks tell you, this place is ridiculously better than Grimaldi's next door. Go. Eat.