Features
The latest Features coverage from the Chattanooga Times Free Press, including Art, Chatter, ChattNow, Get Out and 7 more sections.
More in Features, page 44
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Book Review: Mark A. Johnson chronicles America’s love-hate relationship with bacon
For the past two decades, bacon has seemingly been everywhere. And not just in food form.
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My Life: Late-night dread and other useless endeavors
This morning my husband told me he'd woken in the night with a terrible dread: with his death comes the end of his family name.
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Food Scene: The Lookouts have no shortage of options for your appetite
Peanuts and Cracker Jack? Check. Po'boys and frozen margaritas? Also, check. Opening night at Erlanger Park brought over 8,000 people to the freshly minted stadium. Many of them brought their appetites.
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Four Chattanooga assisted living facilities named among best in US
Four Chattanooga assisted living facilities were named among the best in the country on the U.S. News & World Report list of top older adult living communities published Tuesday.
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Things to do in the Chattanooga area this weekend include Lookouts opening week, festivals for sweet tea, crawfish, arts
Here are some events you can check out this weekend in Chattanooga.
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Food Scene: New Orleans-style restaurant set to open this spring in Chattanooga
Carlitos Fernandez and Ken Newburger met in college. They were in the same fraternity at Millsaps College in Jackson, Mississippi.
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Dining Review: Sewanee’s Lunch is a Michelin-recommended spot worth the wait
There are 37 restaurants across Tennessee listed in the latest Michelin Guide, an honor for all.
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Side Orders: The arrival of strawberry season calls for pie — frozen pie
Bursting with sweet, juicy flavor, Tennessee strawberries are the star of the season, and soon we'll be celebrating their return in so many delicious ways.
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Fare Exchange: Reader shares flourless cornbread recipe and where to buy Amish butter
Good morning, friends. We begin with a hope that you can and will produce two recipes for Chattanooga Anonymous: "first, big cake-like pancakes made with yeast; also, a yogurt cake popular in France and easy enough for kids to make."
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Food Scene: Chattanooga restaurant group brings in new chef for Torikaya
The stainless steel gleamed under the kitchen lights. There was the specialized ramen noodle cooker imported from Japan. There was the sleek sushi display by the counter. And in a glass case, like a relic in a museum, there was the yakitori grill.
