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2. Taste of Home - Wikipedia

   en.wikipedia.org/wiki/Taste_of_Home

   Taste of Home is an American media brand centered on food. It is an example of user-generated content in magazines, publishing recipes submitted by home cooks. [ 1 ] Taste of Home is owned by Trusted Media Brands , which also owns Reader's Digest , Birds and Blooms and The Family Handyman .

3. Taste of Home’s 25 Most-Saved Recipes - AOL

   www.aol.com/taste-home-25-most-saved-225801228.html

   Browse this list of our most-saved recipes for the meals and treats that our readers have on repeat. The post Taste of Home’s 25 Most-Saved Recipes appeared first on Taste of Home.

4. 45 Fast-Food Copycat Recipes You Can Make at Home - AOL

   www.aol.com/finance/45-fast-food-copycat-recipes...

   2. KFC Chicken. The "original recipe" of 11 herbs and spices used to make Colonel Sanders' world-famous fried chicken is still closely guarded, but home cooks have found ways of duplicating the ...

5. 40 healthy, energizing smoothie recipes to start your day - AOL

   www.aol.com/40-healthy-energizing-smoothie...

   Smoothies are high in protein and fiber and help you eat more produce, lose weight and boost energy. Get fruit smoothies, veggie smoothies, and smoothie bowl recipes.

6. A Book of Mediterranean Food - Wikipedia

   en.wikipedia.org/wiki/A_Book_of_Mediterranean_Food

   A Book of Mediterranean Food was an influential [1] cookery book written by Elizabeth David in 1950, her first, and published by John Lehmann.After years of rationing and wartime austerity, the book brought light and colour [2] back to English cooking, with simple fresh ingredients, [2] from David's experience of Mediterranean cooking while living in France, Italy and Greece.

7. Mediterranean cuisine - Wikipedia

   en.wikipedia.org/wiki/Mediterranean_cuisine

   Fast food, Turkish style: with increasing wealth, people around the Mediterranean are changing their diet, towards more meat (here, fried chicken) and less vegetables. The 1984 Guida all'Italia gastronomica states that, "around 1975, under the impulse of one of those new nutritional directives by which good cooking is too often influenced, the ...