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Lisa Denton
(Newsroom)
Staff Reporter
o: 423.757.6281
ldenton@timesfreepress.com
Chattanooga Now - Dining
Say yum, stay mum: For some holiday hostesses, covert cooking operations help make the meal
Comedian Phyllis Diller used to joke that her cooking was so bad, her kids thought Thanksgiving was to commemorate Pearl...
Side Orders: Try these Chattanooga restaurants for brunch
Years ago, when I lived in West Virginia, my business partner and I would host a brunch for clients and...
Restaurant review: Another Chattanooga barbecue restaurant? Yes, please!
You can hardly throw a rock in metro Chattanooga without hitting a barbecue joint these days.
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Fare Exchange: Make-ahead specialties for the holiday table
We have sent out a call to you readers for a holiday recipe on the menu at your house.
Sleep in heavenly peace because Nooga-Q has dinner covered
The hustle and bustle of Christmas can become all-consuming if we're not careful, and often families find themselves letting dinner...
Courters' Kitchen: Seafood soup for the soul
BARRY SAYS: I love seafood. Just about any kind, so any dish that combines several types of deliciousness from the...
Restaurant Review: The 405 offers a trip to the Middle East on Market Street
Growing up in Chattanooga, I used to think ethnic food meant Italian and Mexican cuisine - and Americanized versions at...
Side Orders: Freezable muffins a sweet use for honey
News about honey has been buzzing around the internet of late, with new varieties coming to our shores - Manuka...
Paid Advertisement: Dari Dip offers food, fun for families during the holidays
With the holiday season in full swing, families across the Scenic City and North Georgia are coming together at their...
Crinkle cookies look pretty, but can they taste better?
Rolled in powdered sugar before baking, chocolate crinkle cookies (often called earthquakes) feature chocolaty fissures that break through the bright...
How to transform homey gingerbread into a stately layer cake
Good gingerbread is dark and moist, with an intriguing hint of bitterness and a peppery finish. Usually it's a rustic...
Yukon Gold potatoes are the gold standard for this gratin
Potato gratin is a notoriously heavy side dish, laden with cream and gooey cheese. We wanted to shift the focus...
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Gifts for the cook: 5 new products to put under the tree
The cooks on your gift list may have just about everything they need, but it's still possible to find them...
Side Orders: Salmon cakes get a boost from bacon, Parmesan
I can't remember how many times we'd have salmon cakes as a kid.
Fare Exchange: Two cookbook favorites and three sweet treats
It's good to have your company on this November morning.
Restaurant Review: Pizza Bros is good, but not great
It was not that long ago that a few of us here at the paper were lamenting the fact that...
Meet the Chef: Kevin Korman designs 'progressive Appalachian' menu for new Edwin hotel
Kevin Korman, executive chef at Chattanooga's exciting new hotel The Edwin, received his degree in the culinary arts from Baltimore...
Side Orders: Pumpkin pie gets a flavor assist from cheesecake
To be honest, pumpkin pie is my least favorite dessert on the Thanksgiving table. In fact, if there's nothing but...
These restaurants will be serving meals on Thanksgiving
Where will you sit down to a Thanksgiving meal Thursday? At home or are you planning to let someone else...
Fare Exchange: Cookies, cake and pie to satisfy the sweet tooth
Good morning, fare readers.
Turn smoked turkey and melty cheddar into an inspired lunch
Panini, sandwiches traditionally cooked in a ridged press, are hard to get wrong - but also surprisingly hard to get...
Thanksgiving countdown: Holiday planning made easier
Thanksgiving is just around the bend, and if you are hosting you might already be thinking about how you might...
Merry morsels: Ideas for easy and appetizing holiday finger foods
KELLEY SAYS: The holiday season is stressful enough, so anytime you can simplify things, you should.
