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Susan Pierce
(Newsroom)
Staff Reporter
o: 423-757-6284
spierce@timesfreepress.com
Chattanooga Now - Dining
Meet the Chef: Bruce Weiss' unlikely entry into cooking and the mentor who made it happen
Bruce Weiss is one of those people who can turn a simple sandwich into a work of art. Take, for...
Restaurant Review: What will Blue Plate reveal about your breakfast personality?
Not only is breakfast my favorite meal, but it's also a central part of how I judge people.
Side Orders: Food allergy may require lifelong diligence
We're hearing about food allergies more than ever these days. Gluten, peanut butter, dairy, wheat, shellfish, tree nuts, eggs ...
Fare Exchange: Choice of soup or spices gives chicken Spanish or Southern flavor
Today it seems we should begin like a letter, addressing you as Dear Readers. For that is what you are....
Summer refresher: Try using watermelon in salads, soups, cocktails
Consider the humble watermelon: Regarded as both a fruit and a vegetable, watermelon can be found in more than 1,200...
Restaurant Review: Syrup and Eggs serves up fun and flavor in St. Elmo
Just down the road from St. Elmo's burgeoning commercial center anchored by the famous Incline Railway is my new favorite...
Side Orders: Peach cobbler recipe remembers and honors an old friend
I don't know how many times I look back on my dear departed friend and former Tennessee Agriculture Extension Agent...
Five chefs test their skills in FiveStar Food Fight at Chattanooga Market
Combine the split-second creativity of Food Network's "Chopped" with the technical skills required of a Food Network star, and you've...
Melodee's is Southern food at its best
Hot on the heels of its grand opening two months ago, Melodee's Diner in East Ridge is bringing food and...
Fare Exchange: Butterscotch cookies, 'fried' baked chicken are family favorites
Good morning, welcome readers.
Courters' Kitchen: Specialty maple syrup boosts flavor of homemade peach/blueberry ice cream
BARRY SAYS: Am I the only one who wonders why we only eat certain foods at special occasions? Like why...
Barbecue that breaks the rules
First, a disclaimer: This is not a recipe for real barbecue. There's no fire involved; you use a standard oven....
A favorite summer pasta gets a new ingredient
There's a lot of zucchini at the market. And in the garden. And in the neighbor's garden. Yes, it is...
Side Orders: Avocado adds a fresh twist to coleslaw
Coleslaw is the top side dish at July Fourth picnics. Not only is it a simple dish to prepare and...
Restaurant Review: Breakfast hits a high note at Bluegrass Grill
The best breakfast in Chattanooga, in my opinion, is served Tuesday through Saturday at 55 E. Main St.
Dress like a cow and score free food next Tuesday at Chick-fil-A
Dress up like a cow and you'll get free food on Tuesday, July 9, when Chick-fil-A hosts its annual Cow...
Mad Priest celebrates its grand reopening
Mad Priest Coffee Roasters has moved its coffee roastery and production facility to Wilcox Boulevard.
Restaurant Review: Great breakfasts are the payoff for those who wait at Aretha Frankensteins
Breakfast food and restaurants that specialize in serving breakfast generally have a rustic, refined or genteel feel. Dishes such as...
Side Orders: What do chefs pack when they're off for a picnic?
We're well into the season for picnics, and no baskets are better-filled than those belonging to chefs.
Warmth of a pub, flavor of Italy at Stevarinos
If you've been on Cherokee Boulevard in recent weeks, you've likely noticed the little leprechauns looking down at you from...
North Georgia restaurant fails health inspection after being cited for dirty surfaces, live and dead roaches, improper separation of raw food and more
A North Georgia restaurant has failed a recent health inspection for several reasons including live and dead roaches, multiple dirty...
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Dine Out For Life supports fight against HIV in the Tennessee Valley
Nearly 20 local restaurants are partnering with Cempa Community Care on Thursday, June 20, to support the fight against HIV...
Meet the Chef: Marcus Willis of Parkway Pourhouse talks roast beef, wings and Mee-Maw's chicken and dumplings
Riverfront Parkway, once a major avenue for industry in Chattanooga, has recently undergone a transformation that extends the downtown dining...
