Roast chicken is the perfect cold-weather dinner, and this version has a Southern touch with a sweet tea brine.
Chef Thomas Keller of The French Laundry uses panko breadcrumbs to give chicken cutlets a crunchy crust. Thomas Keller is the chef of three-Michelin-starred restaurants The French Laundry and Per Se.
VapoRub and Olbas Oil are two giants in the cold-curing world, but which of Grandma's tricks also helped beat the lurgy?
Former Pizza Huts inspired the popular "Used to be a Pizza Hut" blog, perhaps because the iconic trapezoidal roof is apparent to anyone driving by, even at high speeds.
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