Anne Braly (Reporter)

Phone: 423-757-6285
E-mail: abraly@timesfreepress.com
Bio:
Chattanooga native and UT grad. Former award-winning staff writer and food editor at the Chattanooga Times Free Press for 21 years before retiring. Now a freelance food and travel writer for several publications including my weekly Side Orders food column for the Chattanooga Times Free Press.

Side Orders: Food allergy may require lifelong diligence

Published Jul. 16 2019

We're hearing about food allergies more than ever these days. Gluten, peanut butter, dairy, wheat, shellfish, tree nuts, eggs ...

Side Orders: Peach cobbler recipe remembers and honors an old friend

Published Jul. 9 2019

I don't know how many times I look back on my dear departed friend and former Tennessee Agriculture Extension Agent...

Side Orders: Avocado adds a fresh twist to coleslaw

Published Jul. 2 2019

Coleslaw is the top side dish at July Fourth picnics. Not only is it a simple dish to prepare and...


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A taste of Clarksville: Food scene in Middle Tennessee town is coming of age

Published Jun. 25 2019

You may not think of Clarksville as a food destination, but after spending three days in this historic town on...

Side Orders: What do chefs pack when they're off for a picnic?

Published Jun. 25 2019

We're well into the season for picnics, and no baskets are better-filled than those belonging to chefs.

Meet the Chef: Marcus Willis of Parkway Pourhouse talks roast beef, wings and Mee-Maw's chicken and dumplings

Published Jun. 18 2019

Riverfront Parkway, once a major avenue for industry in Chattanooga, has recently undergone a transformation that extends the downtown dining...

Side Orders: Pick your own berries at Blueberry Hill Farm

Published Jun. 18 2019

Blueberries are one of nature's finest gifts. Not only are they extremely healthful, they're so delicious, you want to eat...

Side Orders: Pairing foods, whiskey is catching on

Published Jun. 10 2019

Red goes with beef and white with chicken, but what about brown?

Sites, scenery along California's Highway 1 offer a seaside escape

Published Jun. 7 2019

Highway 1 stretches 656 miles down the coastline of California, and it's all beautiful. But there's a certain stretch, about...

Side Orders: Fruited tea serves up springtime in a glass

Published Jun. 4 2019

A tall glass of fruit tea is the perfect way to welcome the warming months of spring.

Side Orders: Assortment of fruits, veggies add color to pasta salad

Published May. 28 2019

Could there be anything more refreshing on a warm late-spring evening than a pasta salad? Especially one that serves as...

Side Orders: Simple dip celebrates Vidalia onion season

Published May. 21 2019

We're smack dab in the heart of Vidalia onion season — those amazing sweet onions that we wait for all...


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Meet the Chefs: Jason Starnes and Evan Babb lead culinary team at Barnsley Resort

Published May. 15 2019

Jason Starnes, executive chef at Barnsley Resort, and Evan Babb, chef de cuisine at the resort's popular Rice House, followed...

Side Orders: A complexity of flavors in a simple pasta sauce

Published May. 15 2019

If you are a fan of serving pasta as a side dish, butter and parmesan cheese on top may be...

Side Orders: It's a berry good time of year

Published May. 8 2019

Neither wind nor rain or chance of polar vortex will keep strawberry growers from their appointed rounds — and we've...

Celebrate your mom and take her out to eat this Sunday

Published May. 8 2019

Mother's Day is the one day out of the year that this important woman in your life should be able...

Side Orders: Restaurant recommendations for Mother's Day

Published May. 1 2019

Mother's Day is the one day out of the year that this important woman in your life should be able...

Side Orders: Don't forget your freezer when doing your spring cleaning

Published Apr. 24 2019

While you're in the midst of your spring cleaning - in closets, under beds and other places where you've let...

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

Published Apr. 17 2019

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

Published Apr. 17 2019

My grandmother grew up in Lexington, Virginia, and knew how to roast a leg of lamb.