What to Eat Next
Newsletter
What to Eat Next
Hungry? Let us help you decide what to eat next in Chattanooga.
More in Food, page 74
-
These cozy one-pot meals will help you shake off winter’s chill
With the winter holidays behind us, some have resolved to start fresh and do things a little differently in the new year.
-
Chorizo brings meaty depth to pinto bean soup
Meat is the star of most stews, with vegetables and aromatics sometimes feeling like an afterthought. But meat can make an excellent accent ingredient in a pot of silky greens and creamy beans.
-
German potato salad the southern German way: Light, tangy and bacon-free
I grew up in a very German area in eastern Wisconsin, and that meant plenty of beer, brats, pretzels, sauerkraut – and German potato salad.
-
Restaurant Scene: A quest for arepas in Chattanooga
I have been fixated on finding an arepa in Chattanooga. In Atlanta, I had a favorite spot for arepas, and I was determined to find one here.
-
Raising Cane’s, Dutch Bros opening stores in Chattanooga
A fast-casual fried chicken restaurant and a drive-through coffee company will open locations in the Chattanooga area this week.
-
Subscriber Exclusive
Review: Crowds gather for the tasty bites at Mountain Goat Market in Monteagle, Tennessee
It was 10:30 one Thursday morning as I was driving east from Nashville on I-24, and I could see Monteagle Mountain looming in the distance.
-
Subscriber Exclusive
Side Orders: Chicken potpie soup goes big on comfort, easy on calories
We're a week into the new year, which means most of us are a week into that annual resolution to trim down after all our holiday overindulging.
-
Subscriber Exclusive
Fare Exchange: Egg bites, Mediterranean-style meatballs on the menu
Shall we sit down together at the virtual breakfast table, ready and set for 2025? I say yes.
-
Warm up with Winter Squash Soup, Cheddar Cheese Toasts
I was looking for a perfect antidote to a wintry evening.
-
An easy risotto recipe that’s main-dish-worthy
Creamy and comforting, a good risotto doesn't have to be complicated. It only takes a few ingredients – rice, broth, cheese and butter – to make one of Italy's most iconic dishes.
