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Anne Braly

Stories by Anne

Farmer’s markets have blossomed around Chattanooga in recent years.

TerraMae Appalachian Bistro will celebrate its first year in business Thursday evening with an event to benefit Siskin Children’s Institute. The evening will be a representation of the talents of chefs from the surrounding Appalachian region led by TerraMae executive chef Shelley Cooper.

What is it about making biscuits that can bring some cooks to their knees, covered in flour and resulting in nothing more than a doughy mess or biscuits hard as tack?

The Daily Meal, a website devoted to all things food and drink, recently came out with its list of the Top 25 chain sandwich shops. To assemble the rankings, Tim McGeever, Daily Meal spokesman, says more than 60 sandwich shops were presented to the more than 1,200 people around the country who took part in the survey.

Dave James moved his popular Chattanooga Valley eatery, Dave’s Modern Cafe, up to Monteagle Mountain five years ago, renaming it Dave’s Modern Tavern. But the name was the only change.

By now, most of you have made your New Year's resolutions and, for many, it has something to do with losing weight and getting in shape. Try Googling "top New Year's resolution" and the first few thousand results have something to do with weight loss.

Prognosticators of food trends need not look into a crystal ball. They simply do what they do best: Consult with chefs and others who deal with food and the public on a daily basis.

It's amazing to me the number of restaurants that are open today. While we're all at home, maybe still warm in our pajamas, servers and cooks will be ready for us should we venture from home. For most of the restaurants, it's a busy time.

TerraMae Appalachian Bistro will celebrate its first year in business Thursday evening with an event to benefit Siskin Children's Institute. The evening will be a representation of the talents of chefs from the surrounding Appalachian region led by TerraMae executive chef Shelley Cooper.

Santa’s helpers will be out in full force Christmas morning, preparing bountiful buffets for any of you wanting to celebrate the day out of the kitchen. Just be sure to make reservations now so the restaurants will be prepared to greet and seat you.

Do you ever find yourself in a menu rut, choosing the same dish time and again at your favorite restaurant? I do this at Bonefish Grill — Bang Bang Shrimp every time I go.

Cakes are a mainstay during the holidays. Not only do we make them for ourselves, they also make wonderful gifts. Nothing impresses more than a cake dressed in Christmas finery — coconut “snow,” colorful sugars, crushed candies. The list is endless.

It's that time of year again. Your shopping list has cooks on it, and you're looking for something new to wrap up and place under the tree. Well, you're in luck. Manufacturers have outdone themselves with clever ideas.

On Thursday, as millions of Americans sit around the table, digging into a huge Thanksgiving dinner, here’s some interesting trivia to consider, courtesy of, one of the Internet’s largest opinion-based communities.

We have so much to be thankful for, particularly the restaurateurs who are open on Thanksgiving Day, working hard to prepare mouthwatering meals for us. Here’s the list of those that will be open and serving bountiful buffets:

I left home in the darkness of morning as winter’s grip tightened across the Tennessee Valley, sending a chill through my bones.

Being a landlocked state with no easy access to fresh seafood, Chattanooga has seen its share of seafood markets come and go.

Thanksgiving is just three weeks away (Nov. 28 for those who are not sure), so it's not too early to start planning your menu.

It’s that time of year again … get your tastebuds ready for the annual Greek Bake Sale.

What is it about the smell of freshly baked breads that brings out a primal instinct in us to say “Ahhh…”?

While the excessive rain hurt many gardens over the summer, it was a blessing for area apple growers.

This is my favorite time of year ... football season.

The old phrase “you can’t judge a book by its cover” comes to mind in describing Mountain City Cafe.

It’s only been open for a few weeks but already Tupelo Honey Cafe at Warehouse Row is gearing up for a Crafted by Southern Hands event to help raise funds for the Southern Foodways Alliance, an organization dedicated to preserving the food culture and recipes of the South.

Many of us crave salt -- so much so that we tend to overdo it, says registered dietitian Pam Kelle of Chattanooga.

I’m so excited about a new cookbook due out next year that I want to make a Krystal run and bring home a sackful of burgers, a couple of cups of chili and some waffle fries to see what I can come up with to be included in Krystal’s “Cookbook of Southern Goodness.”

Ever wonder where your food is grown and who grows it? Here's a chance to learn.

The Tennessee Aquarium is gearing up for a week of fun and taste during its third annual Serve and Protect event. This year’s theme is “Decapod Duel” and will feature two celebrity chefs.

Labor Day is the last hurrah of summer, so it’s time to take advantage of the final flavors of summer before they’re gone. And though you can get watermelon year-round nowadays, it’s at its best coming from area farms.

After working as head chef at other restaurants, notably Cibo! (now closed) and Northshore Grille, chef Erick Wood has opened one of his own, Talus.

Today I'm coming out of the food pantry and admitting that I've never had a Twinkie or even wanted one until they disappeared. Why is it humans don't fully appreciate something until it's gone?

Billie Ponder of Chattanooga loves fish. In fact, she says she buys it two or three times a month, usually fresh from Whole Foods.

Baby boomers can well remember when school didn’t begin until the Monday after Labor Day. Now it’s hard to believe that summer is over for most local kids, and Hamilton County schools will be back in full swing on Thursday — just one week into August.

Iced tea is consumed throughout the United States during the summer months, but in the South, it’s a year-round beverage. We were weaned on iced tea. I remember drinking it as a toddler and learning to like it without sugar or lemon.

Peaches, the passion of summer's fruits, are at their pinnacle. Dripping with flavor and sweetness, it's hard to deny their popularity.

If you don’t have a garden or generous friends who bring you a bounty of veggies from their gardens, what do you do?

When you dine out, do you ever wonder where your food comes from? Are the fruits and vegetables from Mexico, Chile, California or Florida?

When was the last time you had a burger that sent your tastebuds soaring to new heights? The kind of burger that fuels your passion for beef?

Blueberries are nature's wonder food. They're a powerhouse of nutrients, loaded with vitamins C and E as well as riboflavin, folate and niacin.

The benefits of the Mediterranean diet have long been known but are back in the news following a recent article in the New England Journal of Medicine.

Congratulations are in order for Erik Niel, owner/chef of Easy Bistro and Bar, for his nomination as one of the country's top culinary talents in the inaugural edition of "Best Chefs America."

For Chattanoogan Kelley Nave, Father's Day brings back a myriad of memories about her father, Charles Nave, and his love of cooking.

The primary question I was asked when telling people I was planning a cruise came as no surprise: “Aren’t you worried or scared?”

Though I've never been to Bonnaroo, I well remember the first one held in 2002 in the small town of Manchester, Tenn.

With the gateway to grilling season fully open, the air around Chattanooga is smelling a little more tempting than usual. You know what I mean.

Need a little help planning your Memorial Day menu?

It's said that good things come in threes, and this rings true for Blacksmith's Bistro. Now in its third location, the restaurant is the best it's ever been.

The past few years have seen much downsizing, from jobs to the housing market. But there’s one thing that hasn’t gone down ... portion sizes.

First it was home to fast-food burgers, then to some of the best Southern dishes in town. Now, food served at this Hixson Pike restaurant has jumped the Rio Grande and moved well south of the border.

Where will you be taking Mom to lunch on Sunday?

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