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: Will oatmeal be the next big thing?

Published Nov. 1 2017

Remember the first time you heard about shrimp and grits or garlic-cheese grits?

Side Orders: The wild side of Oreo cookies

Published Oct. 25 2017

Are you one of those people who sneaks into the kitchen when no one is looking and grabs an Oreo...

Meet the chef: Erik Niel makes his mark at Easy Bistro, Main Street Meats

Published Oct. 18 2017

Erik Niel is a product of New Orleans, a community that dances to its own beat in almost every facet...


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Side Orders: Asian chicken dip great for tailgating

Published Oct. 18 2017

Tailgating season is one of my favorite times of year.

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.

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.

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.