Anne Braly (Reporter)

Phone: 423-757-6285
E-mail: abraly@timesfreepress.com
Bio:
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.

Meet the chef: Andrea Cagle talks catering, presidential dinners and her nursing detour

Published Apr. 18 2018

Andrea Cagle's dad was a cook in the U.S. Army, so did he influence her career aspirations?

Side Orders: Cinnamon whiskey gives chicken a flavor kick

Published Apr. 18 2018

I've had a bottle of cinnamon whiskey in my collection of whiskeys for years. I don't know how I ended...

Side Orders: Avocado plus toast equals a sensation

Published Apr. 11 2018

What is it about avocado toast that keeps its popularity going like the Energizer Bunny?

Side Orders: Couscous completes a main-dish salad

Published Apr. 4 2018

I love a bold, proud salad that is filling and healthy, and a modern, main-dish salad fits the bill.

Side Orders: Easter menus filled with the goodness of spring

Published Mar. 28 2018

If you're planning on eating out on Easter Sunday, here are some restaurants that will be serving special menus. It's...

Meet the chef: Adam Marro talks the secrets of Red Sauce

Published Mar. 21 2018

We recently talked with chef Adam Marro about his culinary career.

Side Orders: Taste's blast of flavor helps Kidney Foundation

Published Mar. 17 2018

Taste, the gastronomic explosion of flavors to benefit the Kidney Foundation of the Greater Chattanooga Area, happens on April 5,...

Side Orders: Fluted cake pan pairs form and function for Lodge

Published Mar. 14 2018

Cast iron is king at Lodge Manufacturing, partly because the 122-year-old South Pittsburg, Tenn., company has never stopped innovating. For...

Side Orders: My favorite coffee cake is moist and crunchy

Published Mar. 7 2018

There's a reason why coffee cake was given its name. Although it's good any time of day with its usual...

Side Orders: Freezer marinades are great time-savers for busy cooks

Published Feb. 28 2018

How many times have you found a recipe, thinking it would be great to make for dinner that evening?

Meet the chef: Eleven's Dao Le talks heritage, baseball and Gordon Ramsay

Published Feb. 21 2018

Dao Le credits his family heritage for instilling his love of food.

Side Orders: Make chicken noodle soup with orzo

Published Feb. 21 2018

Who doesn't love to warm up to a good bowl of hot soup on a cold winter's evening?

Side Orders: Dark chocolate is at the heart of a luscious dessert

Published Feb. 14 2018

Scientists have long debated the merits of chocolate, but the latest research suggests that one of our favorite addictions is...

Side Orders: Mardi Gras calls for jambalaya

Published Feb. 7 2018

I spent a few days in New Orleans last year, right smack in the middle of Mardi Gras season.

Side Orders: Asian barbecue a super idea for football watch parties

Published Jan. 31 2018

We are now well-entrenched in the winter season, and with that, Crock Pots have reappeared from their warmer-weather resting places.

Side Orders: Everything for your plate in a skillet

Published Jan. 24 2018

After a full day of work, coming home and dealing with kids and homework, laundry and other household chores, worrying...

Meet the chef: St. John's, Meeting Place give Rebecca Barron a chance to be serious, playful with food

Published Jan. 17 2018

Rebecca Barron, executive chef at St. John's and its companion restaurant, The Meeting Place, developed an early love for cooking,...

Side Orders: Making homemade brownies revives joyful tradition

Published Jan. 17 2018

Ever since the first brownie mix in a box came out back in the 1970s, many cooks take the easy...

Side Orders: Air fryer earns its place on the counter

Published Jan. 10 2018

Like many of us wanting to watch our weight and cut down on the amount of fried foods we consume,...

Side Orders: What will we be eating this year?

Published Jan. 3 2018

San Francisco-based Andrew Freeman & Company, a consulting firm for the restaurant and hospitality industry, recently released its 2018 trend...