Anne Braly (Reporter)

Phone: 423-757-6285
Chattanooga native and UT grad. Former award-winning staff writer and food editor at the Chattanooga Times Free Press for 21 years before retiring. Now a freelance food and travel writer for several publications including my weekly Side Orders food column for the Chattanooga Times Free Press.

Restaurants reel in customers with creative new dishes starring fresh fish, seafood

Published Mar. 29 2017

The Lenten tradition of fish on Fridays goes back to the earliest origins of Christianity.

Side Orders: Casseroles are win-win for family dinners or when company's coming

Published Mar. 29 2017

Casseroles, for many, are the ultimate comfort food.

What's new in New Orleans? Food's future, history represented in restaurant, museum openings

Published Mar. 22 2017

When hunger hits in the Big Easy, you don't have to look far to find a place to appease your...


Side Orders: Kidney Foundation's Taste is a chance to sample multiple menus

Published Mar. 22 2017

When the doors open for Taste 2017 on Thursday, April 6, you'll be greeted by more than a dozen restaurants...

Side Orders: Why not make salad your main dinner dish?

Published Mar. 15 2017

It's hard to believe that, by this time next week, spring will have arrived. At least that's what the calendar...

Dinner by mail: Subscription meals come in all shapes, sizes and flavors

Published Mar. 8 2017

What's for dinner?

Side Orders: So what's better for you, white rice or brown?

Published Mar. 8 2017

Of course rice is nice, but which one is the best for you?

Side Orders: Jambalaya is a little of this, a little of that

Published Mar. 1 2017

Many cities around the world lay claim to certain foods. There's Chicago pizza, Boston beans and, in New Orleans, it's...

Side Orders: Delicious pot roast can be made in a slow cooker

Published Feb. 22 2017

I first experienced crock pots back in the 1970s. Remember those lovely avocado green ones that probably matched your dishwasher...

Side Orders: Have no fear when cooking with wine

Published Feb. 8 2017

Beth Whitson loves to cook and appreciates the depth of flavor that wines give when added to certain dishes, but...

Side Orders: How to make award-winning salsa just in time for the big game

Published Feb. 1 2017

By day, Zee Barreros is a registered nurse, working as a surgery educator at Erlanger Medical Center. But by night...

Local college, local artists energize the 'Arts and Crafts Capital of Kentucky' [photos]

Published Jan. 29 2017

Like many artists in Berea, Burton has chosen an age-old art that, thanks to modern technology, isn't practiced much anymore....

Side Orders: It's time to crow about hot and sour soup

Published Jan. 25 2017

As the child of a man raised in China, Asian food has always been one of my favorite cuisines. It's...

Side Orders: No need to be scared of toady's safe, fast pressure cookers

Published Jan. 18 2017

Pressure cooking has always been something I wanted to try but, at the same time, it scared the living daylights...

Side Orders: Chicken Tortilla Soup brings three cultures into one bowl

Published Jan. 11 2017

Nowhere is the essence of food distilled more clearly than in a bowl of soup which, to me, is more...

Side Orders: What are the food trends expected in 2017?

Published Jan. 4 2017

Food forecasting is a fascinating exercise and, as we welcome 2017 into our lives, the folks at Whole Foods offer...

Side Orders: Menus are going even more green for 2017

Published Dec. 28 2016

It wasn't until I was well into my third decade of life that I fell in love with greens. Turnip,...

Side Orders: Some restaurants are open on Christmas Day

Published Dec. 21 2016

Many of us choose to stay home on Christmas Day, but that's not the case for hundreds of chefs, servers...

Side Orders: Special glaze can make the perfect ham

Published Dec. 14 2016

According to the National Turkey Federation, 22 million turkeys will be eaten at Christmas. That's only half of what we...

Side Orders: 'Tis the season for cookie swaps

Published Dec. 7 2016

For the past 15 years, Ellen Thomison has hosted a cookie exchange. It grows in popularity since this type of...