Food porn

About six or seven years ago, I began subscribing to Bon Appetit magazine. I first noticed it standing in a line at the grocery store. The gorgeous photo on the cover -- it was an apple pie, I think -- got me to toss it in my basket. Then was the amazing deal for subscribers -- just $1 an issue! Who could turn down that deal?

Soon after my subscription began, I became hooked on these gorgeous photos. And the recipes that accompanied them to die for. And they all sounded so delicious. I loved how the recipes' authors would come up with the most unusual flavor combinations. And again with those photos. The photographers could make even the seafood dishes look delicious to me.

My voice of reason -- my husband -- soon started to point out some of the magazine's flaws to me. Many of the recipes were terribly unhealthy. Often they called for ingredients that were horrible for those of us watching our weight. Cream. Red meat. Butter. Bacon. Cheese. Sugar. My head started spinning just thinking about it. And my heart was saddened by the reality of what my husband was telling me.

However, the longer I stick with my diet, the more resolute I become to not give up Bon Appetit. I now liken it to, yes, pornography. It's fun to just look -- and even fantasize about that cover recipe. Even the recipes without photos conjure up delicious dreams. It's not just the recipes, though. The glossy ads promote high-end products that I would give an arm to have in my kitchen. And other kitchen-related things, such as beautiful china and linens, are usually presented.

But instead of giving up my fantasies, I often try to make healthier versions of those tasty treats. A barbecue sauce or rub can always be tried on chicken. And desserts can be attempted with fat-free milk and egg whites.

The results don't always succeed. But it's fun to fantasize -- and to look forward to the next month's issue of food porn.

This recipe is from an issue of, obviously, Bon Appetit. It's certainly one I don't make often, but it is truly a treat.

Lamb and raisin pies with pine nuts and mint

1 1/2 lb. ground lamb
2 cups chopped onion
1 tbsp. minced garlic
2 (14 1/2 oz.) cans diced, peeled tomatoes, drained
3/4 cups raisins
1 tsp. ground allspice
3 tbsp. chopped fresh mint
1 (17 1/4 oz.) package frozen puff pastry (2 sheets), thawed
1 egg, beaten

Saute lamb in large nonstick skillet over medium-high heat until cooked through, breaking up meat with fork, about 7 minutes. Using slotted spoon, transfer meat to plate. Pour off all but 1 tbsp. drippings from skillet. Add onion and garlic; saute until tender and golden, about 5 minutes. Return lamb to skillet. Add tomatoes, raisins and allspice, and simmer until juices evaporate, about 5 minutes. Stir in pine nuts and mint. Season with salt and pepper. Cool.

Preheat oven to 425 degrees. Roll out 1 puff pastry sheet on floured work surface to 14-inch square. Cut into four 7-inch squares. Repeat with second puff pastry sheet. Beginning at one corner of each pastry square, place 1/8 of lamb mixture on half of square, forming triangle. Brush pastry edges with egg. Fold pastry over filling, forming triangle. Press edges to seal. Place pies on two ungreased baking sheets. Bake until pies are puffed and golden, about 20 minutes. Serve warm.

Bon Appetit doesn't only feature unhealthy recipes. They also publish healthier dishes, and I have been pleased with many.

This recipe is from an issue of Bon Appetit.

Chicken Saute Provencale

4 tbsp. olive oil
1 large onion, chopped
4 large garlic cloves, chopped
1 (28 oz.) can diced, peeled tomatoes
3 3 x 1/2-inch strips orange zest
2 1/2 tsp. dried oregano
2 bay leaves
1/2 tsp. paprika
4 boneless, skinless chicken breast halves

Heat 2 tbsp. oil in heavy, large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add garlic, tomatoes with their juices, zest, oregano, bay leaves and paprika and cook until sauce thickens, stirring occasionally, about 30 minutes. Discard bay leaves.

Heat remaining oil in heavy, large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and saute until cooked through, about 5 minutes per side. Transfer to plate. Rewarm sauce and spoon over chicken.