With Passover beginning on the 25th and Easter Sunday on the 31st, now is the time for my survey of the greatest indulgence of all -- chocolate! We've had a number of outstanding newcomers in recent months, which, added to some tried-and-true, make for a very sweet season!
Variety may be the spice of life, but it seems to be the undoing of eating well. It's much easier to call it good when the choices are limited. Subject someone to a buffet and there's a tendency to want to at least sample everything -- and to go back for seconds, and thirds, and fourths.
If the past is any indicator (and usually it is), deprivation is not a sustainable solution to the chocolate overdose. Instead, let's begin with a mental makeover: All chocolate is not inherently unhealthy.
People believe studies that confirm their suspicions. So here's a study that I think has to be true, even if the author wrote it a bit facetiously: According to a study in The New England Journal of Medicine, if you eat a lot of chocolate, you up your chances of getting a Nobel Prize.
I have a confession: I don't like vegetables. As an adult, I understand their importance and the nutritional value they bring, but I just can't get over my childlike aversion to anything green and slimy.
Take the flavor of dark chocolate to the max with this healthy flour-less chocolate pistachio cupcake recipe. These tiny bites are delicious -- they're dairy-free and gluten-free and perfect for an allergy-friendly birthday party or an evening treat.
Let's agree to agree: chocolate is delicious, and it's also good for you. But, like all great love stories, this one has a twist: in order to reap any health benefits, the chocolate you eat should be dark, dark, dark.
You would never know that Diane Kron has been creating some of the world's finest chocolates for nearly 40 years. Kron's passion for perfection and her devotion to her customers has kept her from aging. Or maybe it's the chocolate.