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.

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...


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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...


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Banishing the bland: Kitchenware goes colorful for Christmas

Published Nov. 30 2016

The holidays just got a bit brighter with the latest hues of kitchenware.

Side Orders: Shrimp scampi is a dish open to cook's whims

Published Nov. 30 2016

Shrimp scampi first appeared on menus back in the 1960s and by the 1970s was a standard on many. I...

Side Orders: Sweet potato gravy is a tasty switch for Thanksgiving

Published Nov. 23 2016

Who volunteers to make gravy for Thanksgiving? Plenty of people offer to make a side dish or dessert to add...

Side Orders: A slightly different way to use pumpkin for dessert

Published Nov. 16 2016

Pumpkin pie has never been high on my list of Thanksgiving desserts. I can certainly understand why it may have...

Sippin' the suds: North Carolina Ale Trail strolls through breweries [photos]

Published Nov. 13 2016

There are only three stops along the trail, all located along the main drag in Sylva, N.C., the county seat....

Side Orders: Smorgasbord of Thanksgiving eating choices

Published Nov. 9 2016

It's not too early to make reservations for your Thanksgiving Day dinner if a restaurant is your choice of venues....

Side Orders: Talk turkey on hotline to Butterball

Published Nov. 2 2016

As of this week, the Butterball Turkey Talk-Line is officially open for business. Now in its 36th year, the question-and-answer...

Side Orders: How to use hot kale to make a cool salad

Published Oct. 26 2016

Main-dish salads are one of my go-to meals when busy days put pressure on my schedule, allowing less time for...