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: Rice salads are easy stars of potluck gatherings

Published Oct. 11 2017

Who doesn't love a potluck meal?

Side Orders: Rich dessert leads to new appreciation for pears

Published Oct. 4 2017

Fresh pears are one of the few fruits for which I don't really care. For starters, their taste is pretty...

Side Orders: Beautiful, colorful 'winter' squash signals start of fall

Published Sep. 27 2017

From festive photos to table centerpieces, squash is the poster food for autumn.


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Meet the chef: Regina Johnson puts her stamp on Back Inn Cafe

Published Sep. 20 2017

New York native Regina Johnson, 38, moved to Chattanooga in April of this year, becoming the first female chef —...

Side Orders: Forget pickling, and roast your beets

Published Sep. 20 2017

Baby boomers may well remember the beets of our childhood -- purple, pickled and, to many, perfectly horrible.

Side Orders: Choose cheese that matches wine's intensity

Published Sep. 13 2017

When you pair the right wine with the right cheese, it's a thing of beauty — a culinary ecstasy.

Side Orders: Turn your apple cake upside down

Published Sep. 6 2017

I think I literally jumped for joy when I found this old recipe for apple cake among my mother's favorites...

'A little sample of everything': Food tour gives visitors a taste of Dahlonega, Ga.

Published Aug. 30 2017

Nestled in the heart of the North Georgia mountains, Dahlonega, home to the first gold rush in American history, is...

Side Orders: Churning butter a chore no more

Published Aug. 30 2017

Churning butter the old-fashioned way was a chore, and I can't imagine how difficult it was for housewives of yore.

Side Orders: A devilishly good dinner of inexpensive chicken thighs

Published Aug. 23 2017

Chicken thighs are possibly the best bargain in any meat department, and there are at least three reasons why.

Meet the chef: A Q&A with The Chattanoogan's Tanner Marino

Published Aug. 16 2017

Tanner Marino, the new executive chef at The Chattanoogan, grew up in a family of good cooks, though none on...

Side Orders: Add a layer of fun to kids' snacks

Published Aug. 16 2017

Back to school means back to packing lunch and having afternoon snacks on hand.


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Side Orders: Taco deals in Chattanooga not just for Tuesdays

Published Aug. 9 2017

The phenomenon of Taco Tuesday isn't exactly new, but it took a while to reach Chattanooga and, since coming, has...

Side Orders: Zucchini harvest always bountiful

Published Aug. 2 2017

Oh, zucchini! If your garden is fully consumed with summer's most-proliferate squash, you may be wondering what to do with...

Side Orders: Best-tasting peaches come from local growers

Published Jul. 26 2017

The bounty of the summer season brings untold numbers of fresh fruits and vegetables into our kitchens. But perhaps no...

Bald Headed Bistro chef competes in Southern Wing Showdown

Published Jul. 19 2017

Chef Eric Fulkerson grew up in Knoxville in a family who loved to cook.

Side Orders: Heirloom tomatoes are garden treasures

Published Jul. 19 2017

We've waited all year for the moment when those green tomatoes turn to a juicy red. And now that it's...

Side Orders: Pasta salad may be summer's best side dish

Published Jul. 12 2017

If there were another way to spell summer, it might well be p-a-s-t-a s-a-l-a-d. It's the quintessential side dish for...

Side Orders: Relax with a blender full of frose

Published Jul. 5 2017

If you've never had frose, you may not realize that it's the perfect adult beverage to ward off the season's...

Side Orders: A few tips to fully enjoy the thrill of the grill

Published Jun. 28 2017

You can have the fanciest of grills and the best grilling tools on the market, but if you don't know...