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: Try these Chattanooga restaurants for brunch

Published Dec. 12 2018

Years ago, when I lived in West Virginia, my business partner and I would host a brunch for clients and...

Side Orders: Freezable muffins a sweet use for honey

Published Dec. 5 2018

News about honey has been buzzing around the internet of late, with new varieties coming to our shores - Manuka...

Gifts for the cook: 5 new products to put under the tree

Published Nov. 28 2018

The cooks on your gift list may have just about everything they need, but it's still possible to find them...


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Side Orders: Salmon cakes get a boost from bacon, Parmesan

Published Nov. 28 2018

I can't remember how many times we'd have salmon cakes as a kid.

Meet the Chef: Kevin Korman designs 'progressive Appalachian' menu for new Edwin hotel

Published Nov. 20 2018

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

Published Nov. 20 2018

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

Published Nov. 20 2018

Where will you sit down to a Thanksgiving meal Thursday? At home or are you planning to let someone else...

Side Orders: Time to think about Thanksgiving menus, meals to go

Published Nov. 14 2018

Where will you be spending Thanksgiving Day? At home enjoying a meal you've labored over for days? Or are you...

Side Orders: Cooks prepare for annual Greek Bake Sale

Published Nov. 7 2018

It's that delicious time of year again, when lovers of baklava and spanikopita ready their tastebuds for the annual Greek...

Side Orders: These Halloween cookies are filled with flavor

Published Oct. 31 2018

I am coming out of the cookie closet today to admit that I am a cookie-aholic.

Side Orders: Rhyme 'OK' and 'poke' for bouquet of flavors

Published Oct. 24 2018

Poke bowls have become a huge food fad since jumping the Pacific from their home in Hawaii a few years...

Meet the Chef: Patrick Halloran keeps Hummingbird Pastaria humming along

Published Oct. 17 2018

A native of Ann Arbor, Michigan, Patrick Halloran, chef/owner of Hummingbird Pastaria on Signal Mountain, says he grew up in...


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Side Orders: A hummus recipe that's hard to 'beet'

Published Oct. 17 2018

Hummus has become my go-to dip anytime I'm having a party. In fact, I like it so much I've considered...

Side Orders: How to choose the best brews for any pizza

Published Oct. 10 2018

The general rule for wine pairings is that white wine goes with chicken and red wine goes with beef, even...

Side Orders: Pair sweet potatoes, black beans in fall salad

Published Oct. 3 2018

It's disappointing when fresh, juicy tomatoes disappear from markets and bland versions take their place, but there is an upside:...

Meet the chef: How Alimentari's Matt Bray forged a culinary career

Published Sep. 26 2018

Matt Bray, executive chef at Alimentari, located in downtown Chattanooga's trendy West Village, first realized he wanted to be a...

Side Orders: Good news brewing for coffee lovers

Published Sep. 26 2018

I have my grandfather, John Sprague, to thank for my lifelong love affair with coffee.

Side Orders: Have your apple a day in a pie

Published Sep. 19 2018

There's nothing better than an apple straight from the refrigerator good and cold.

Side Orders: On-the-run 'muffins' contain egg, ham, cheese

Published Sep. 12 2018

The new school year is off and running, but before your children run out the door, it's more important than...

Side Orders: Have Nutty Caramel Corn ready for nibbling when the nip comes

Published Sep. 5 2018

With August in our rear-view mirrors, we welcome September.