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Lisa Denton
(Newsroom)
Staff Reporter
o: 423.757.6281
ldenton@timesfreepress.com
Chattanooga Now - Dining
Natchez biscuits: Chef that put them on the map shares her secrets
Regina Charboneau never made a biscuit in her life until, at age 24, she found herself living in Paris, France,...
Catch these New Year's Eve dinner deals
Not everyone is a night owl who will stay up for the midnight ball drop on New Year's Eve. Some...
These Chattanooga area restaurants will be open Christmas Day
Though her daughter is now grown with a child of her own, Lynda Steele Vincent fondly remembers going out on...
Meet the Chefs: Cynthia Wood, Antonia Poland combine skills at Davis Wayne's
Cynthia Wood and Antonia Poland are an unlikely pair.
Famous Dave's dishes make famous holidays
Make life easier on you and your family this holiday by letting Famous Dave's do the work.
Side Orders: Dark Forest Cake creates a new Christmas tradition
Christmas cakes are a much-anticipated part of the Christmas dinner.
Fare Exchange: An appetizer, bread, side and dessert for family gatherings
Good morning.
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.
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...
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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...
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...
