Anne Braly (Reporter)

Phone: 423-757-6285
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.

Meet the Chef: Wine Down's Marcus Garner says he always knew he belonged in the kitchen

Published Aug. 15 2018

Marcus Garner, chef/owner of Wine Down Bar and professed wine enthusiast, grew up in Springfield, Massachusetts, in a family of...

Side Orders: Cheese dish stars cherry tomatoes

Published Aug. 14 2018

Standing in a garden with vines overflowing with colorful cherry tomatoes — green, red, orange, purple and yellow — is...

A Michigan Feast: Long before Paris, years in Petoskey figured into Hemingway's works

Published Aug. 12 2018

When people think of Ernest Hemingway, Key West, Florida, comes to mind, as do Cuba and, of course, Paris. But...


Side Orders: Casserole combines eggplant, ground lamb

Published Aug. 7 2018

Until recently, I always thought of eggplant as a vegetable. Come to find out, it's actually a fruit that originated...

Side Orders: The perfect sangria is a party in a glass

Published Aug. 1 2018

Sangria is one of those adult drinks perfect for cooling down a hot summer day.

Restaurants, Hotel Emma are the gems in Pearl

Published Jul. 29 2018

This San Antonio community — known as "the Pearl" to locals — is named for the brewery that once churned...

Side Orders: Amateur cooks have a friend in Julia Child

Published Jul. 24 2018

I made yet another trip to Paris this past spring, and every time I go, I'm reminded of my favorite...

Meet the Chef: Camp House's Daniel Rubino talks favorite spices, favorite meal, favorite food to grill

Published Jul. 18 2018

Unlike many of today's chefs, Daniel Rubino didn't go to culinary school, nor did he grow up in a family...

Side Orders: My love of cherries blossomed early

Published Jul. 18 2018

Cherries have always been, and always will be, my favorite fruit.

Drawn to the past

Published Jul. 16 2018

It's 6 a.m. on a Friday morning, and the streets are eerily quiet as I jog along Main Street —...

Side Orders: Blueberries, blackberries ripe for the picking

Published Jul. 10 2018

Summer is now in full swing, and the arrival of blueberry and blackberry season makes it the sweetest time of...

Side Orders: Toss avocados on the grill for smoky guacamole

Published Jul. 4 2018

If you have the grill fired up already today for your Fourth of July festivities, why not throw on a...

Side Orders: It's summer - time for gazpacho

Published Jun. 27 2018

The heat of summer is the perfect time to think about soup. Not hot soup, but cold.

Meet the chef: J.R. Crutcher specializes in 'Southern food, redefined, with a twist,' at Cafe on the Corner

Published Jun. 20 2018

Hands-on experience is essential when learning to cook.

Side Orders: Lemon squares perfect for picnics, parties

Published Jun. 20 2018

For those who are crazy about them, there is no such thing as a bad lemon square.

Side Orders: Let dads take the lead with kids in kitchen

Published Jun. 13 2018

Celebrity chef Jeff Mauro looks forward to Father's Day each year primarily for one reason: He can take time off...

Side Orders: Success with your multicooker takes practice, tweaking

Published Jun. 6 2018

Multicookers, perhaps known best by their trade name, One Pot, are the latest craze in kitchen appliances.

Side Orders: Dash of hot sauce gives egg salad a kick

Published May. 30 2018

Egg salad is either bad or good — there's really no middle ground as far as I'm concerned. Recently, though,...

Medieval mainstay: Canals, cobbled streets, historic buildings give Bruges, Belgium, its charm [photos]

Published May. 27 2018

If there ever were a picture-postcard city in Europe, Bruges, the capital of Flanders in Belgium's northwest corner, would be...

Side Orders: Boneless, skinless chicken needs a zesty marinade

Published May. 23 2018

Who says a grilled boneless, skinless chicken breast has to be dry and boring? Since there's no fat to juice...