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  Bon Appetit Magazine Recipe Makeover: Healthy "Eggs In Purgatory"

  hotandhealthyliving.com I got the idea for this recipe from the March 2010 issue of Bon Appetit magazine. I lightened it up by eliminating the potatoes and doubling the amount of artichoke. I also added carrots. To make sure the sauce was super thick and rich tasting, I first processed the onions and carrots together in a food processor (which yielded a thick pulp-like mixture) and then I sautéed them in a bit of extra virgin olive oil. I added garlic too (I do this just as much for flavor as I do for health). I also used crushed tomatoes instead of the diced tomatoes called for in the Bon Appetite magazine. I found the 8 eggs called for in the magazine recipe to be a bit too much; instead I used just 5 eggs. I also eliminated the cheese since the dish was perfectly tasty without it. My version is actually a lot easier to make too since I do everything in one skillet. When all was said and done I was super pleased with the ultra tasty end result. Since Im always on the lookout for easy whole foods recipes, I was especially happy with how quick and easy Eggs in Purgatory was to prepare. This was my first time making it but it definitely wont be my last! Its also a very economical meal and great for a meat free dinner or savory brunch. Just like there are many ways to cook an egg, there are just as many variations on this dish. However, my whole foods version is super veggie-forward and ultra healthy. Its also rich in fiber, antioxidants and phytochemicals. This is a guilt ...
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  Bon Appetit 1-Year Magazine Subscription

  For More Info or to Buy Now: www.hsn.com Bon Appetit celebrates the world of great food and the pleasure of sharing it with others. Every issue invites readers into a hands-on experience, engaging them in all aspects of the epicurean... Prices shown on the previously recorded video may not represent the current price. View hsn.com to view the current selling price. HSN Item #840377
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  Bon Appetit's Barbara Fairchild, Interviewed by Cooking.com

  Barbara Fairchild, Bon Appetit Magazine's editor-in-chief, on "The Bon Appetit Coobook." having joined the magazine in 1978, Fairchild chose and modernized more than 1200 recipes from Bon Appetit's 50 years of publication. Interview at the 2007 LA Times Festival of Books by John Gabaldon for Cooking.com. Buy the book at Cooking.com!
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  Bon Appétit's 2010 Food Trends

  Bon Appétit Magazine's restaurant editor Andrew Knowlton spoke to Harry Smith about the predictions for 2010's food trends including meatball verities and beer.
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  How to Grind Meat

  www.bonappetit.com Bon Appetit shows you how to make the best burgers with meat you grind yourself. Here's how to do it using the meat grinder attachment for a standing mixer.
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  Chocolate Cake with Fleur de Sel Caramel Filling PART 1

  Jon-Marc McDonald makes the Chocolate Cake with Fleur de Sel Caramel Filling from the September / 2008 issue of Bon Appetit Magazine. This is the first of three videos about this cake. The others will be uploaded in the coming days. For the full recipe visit www.bakeittilyoumakeit.com Keywords: Jon Marc McDonald, Bon Appetit magazine, Sherry Yard, Amy Berman, Craig Cutler, Alison Scherr, Victoria Granof
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  Authors@Google: Barbara Fairchild

  The Authors@Google program welcomed Barbara Fairchild, editor of Bon Appétit magazine to Google's New York office to discuss her book, "Fast Easy Fresh". Barbara Fairchild is Editor in Chief of Bon Appétit magazine. She joined the magazine's staff in 1978 as an editorial assistant, and spent almost fifteen years as the Executive Editor before being promoted to Editor in Chief in 2000. She is a frequent guest on radio and television programs about food, restaurants, travel, and popular culture, and has been recognized by the James Beard Foundation's "Who's Who of Food and Beverage in America." She is also the author of the bestselling Bon Appétit Cookbook. This event took place on November 13, 2008.
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  Bon Appétit's 2010 Food Trends

  Bon Appétit Magazine's restaurant editor Andrew Knowlton spoke to Harry Smith about the predictions for 2010's food trends including meatball verities and beer.

• Bon Appetit Magazine Recipe Makeover: Healthy "Eggs In Purgatory"

• Bon Appetit 1-Year Magazine Subscription

• Bon Appetit's Barbara Fairchild, Interviewed by Cooking.com

• Bon Appétit's 2010 Food Trends

• How to Grind Meat

• Chocolate Cake with Fleur de Sel Caramel Filling PART 1

• Authors@Google: Barbara Fairchild

• Bon Appétit's 2010 Food Trends