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: 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.

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...

Side Orders: Blueberries are now in season, with a less than bountiful crop

Published Jun. 21 2017

Blueberries were once a summertime-only fruit. Now, you can find them in stores year-round, but it's in the summertime that...

Side Orders: Try risotto as entree or side dish

Published Jun. 14 2017

There's nothing better in the rice world than a plate filled with creamy risotto. There are many steps to making...

Side Orders: Egg salad back in vogue, but with a chunkier texture, bolder flavors

Published Jun. 7 2017

I have a collection of old cookbooks from the mid-20th century, and almost every one has a recipe for egg...

Inspect their gadgets: Chefs show off their favorite kitchen tools

Published May. 31 2017

Chefs work crazy hours, well into the night after many of us have gone to bed. So when it comes...

Side Orders: Pie expert shares her secrets

Published May. 31 2017

Christine Nguyen is an expert at baking pies. She sells her creations at Plus Coffee in St. Elmo, Bread &...

Side Orders: Nothing mellow about Marley's chicken

Published May. 24 2017

This weekend is the gateway to grilling season, and the skies around Chattanooga may be smoky with everyone lighting up...

Side Orders: Fresh fruits burst with flavors

Published May. 17 2017

Our local farmers markets are beginning to bloom, filling up with deliciously fresh fruits.

Side Orders: Restaurants are getting ready for moms

Published May. 10 2017

Restaurants are busying themselves for one of the busiest days in the restaurant business: Mother's Day.