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Lisa Denton
(Newsroom)
Staff Reporter
o: 423.757.6281
ldenton@timesfreepress.com
Chattanooga Now - Dining
Did some bunny mention Easter brunch? Check out what Chattanooga area restaurants are offering this Sunday.
Each generation has its Easter traditions.
Meet the Chef: Flying Squirrel's Ben Park talks Chattanooga hospitality, when he got serious about food and the dish that's better when mom makes it
Ben Park, executive chef at Flying Squirrel, grew up in Fort Oglethorpe, Georgia, in a family of cooks.
Side Orders: Mastering the art of a crispy and tender leg of lamb
My grandmother grew up in Lexington, Virginia, and knew how to roast a leg of lamb.
Fare Exchange: Another apricot almond cake, a vegan sauce and a springtime soup
Good morning to you, good morning to you. R.O. is looking for a recipe for homemade almond milk, having heard...
After 16 years in business, Famous Dave's on Gunbarrel Road closes down
After 16 years in business, Famous Dave's on Gunbarrel Road permanently closed its doors Saturday night.
Courters' Kitchen: Matzo Brei, a new take on eggs Benedict, is rich and delicious
BARRY SAYS: Wow, what a surprise dish this was. A week ago, Kelley brought home a box of egg matzos,...
Side Orders: You can make avocados an entree when you stuff them with chicken and cream cheese
I'm sure I'm not the only one who's ever considered an avocado as anything more than a topping for a...
Restaurant Review: Dida's Pizza enters Gunbarrel Road food scene with convenient, diverse menu
The constantly changing Hamilton Place restaurant scene added a new pizza place two weeks ago with little to no fanfare....
Fare Exchange: Fulfilling wishes for an apricot coffee cake and easy fish dishes
Welcome to Fare Exchange this morning, esteemed reader. Ann Nelson speaks first.
Spring has sprung at Mountain Oaks Tea Room
Hop on over to Mountain Oaks Tea Room in Ooltewah to celebrate Easter with its famed Hippety-Hop Tea or special...
Go ahead and combine sweet potato to the tang of biscuits
It was only a matter of time before sweet-potato-loving Southern cooks combined the fluffy texture and pleasant tang of biscuits...
Restaurant Review: Newk's is a step up from similar pick-two spots
I was first introduced to Newk's Eatery when my oldest son was living in Knoxville.
Home-run eats: Atlanta Braves open third season at SunTrust Park with expanded menu
When the boys - and girls - of summer pack the ballpark, most are there because of their love of...
Side Orders: An array of food, beverages to be served at Kidney Foundation's Taste
On the evening of Thursday, April 11, from 5 to 8 p.m., Stratton Hall will explode with the flavors of...
Five Points Farm House blends old-school cooking with new-age flavors
The soul-food restaurant sits at 2697 Johnson Road in Chickamauga, which fans of country-style cooking may remember as former home...
Tame your spaghetti monster with this easy, garlicky dish
The late-night spaghetti monster will be tamed with this flavor-packed pasta that comes together quickly from pantry ingredients. The key...
Fare Exchange: Easy ways with salmon, beets in soup and salad and the surprise winner of an almond taste test
Welcome to Fare Exchange on this welcome April Wednesday. We begin with unsolved mysteries.
Use salmon's skin to stop it from drying out, release fat
Starting salmon with the skin side down in a pan is a neat way to cook fish. The skin protects...
Stevarino's restaurant to open soon on Chattanooga's North Shore
Steve Flynn says that workmen known as "wall dogs" used to go around and paint advertisements on the side of...
Behold the beefless 'Impossible Whopper'
Would you like that Whopper with or without beef?
Restaurant Review: Ringgold's Wrath Burgers and Brew raises the bar for pub fare
Few things go together as perfectly as burgers and cold beer.
Former Chattanooga chef Jernard Wells co-hosts new show on Cleo TV
At first glance, a cooking show combining Southern classics and vegan dishes would seem to be an odd pairing —...
Fare Exchange: Recipes for two creamy soups, Rachael Ray tacos and a decadent pie
March marches forth toward April, and April will hopefully bring some answers from you, for you, to three questions.
