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.
Asheville has always had an independent spirit. With its roots growing deep in the heart of Appalachia, the city has a strong, determined identity that works alongside a certain joi de vivre which hums through so many facets of life in this mountain town - including its Modern Appalachian food scene, recently ranked by Yelp as the No. 1 food-destination city in the United States.
by Anne BralyIs Hamburger Helper your new best helpmate? Is "Cooking for Dummies" back on the kitchen counter? Whatever the case, the coronavirus has changed the way America eats.
by Anne BralyUsually around the week of The Masters golf tournament, I get requests for a recipe I ran years ago for Sandy Zitkus' pimento cheese.
by Anne BralyRestaurateurs in Chattanooga, like others around the country, are having to rethink their business strategies, and many are reaching out via social media and their websites to let customers know they are still open, though not open in the typical sense.
by Anne BralyIs there any food that brings back memories of your childhood more than mac and cheese?
by Anne BralyDo you go for the food and stay for the view? Or is it the other way around - come for the view and stay for the food?
by Anne BralyAfter Robert Barclift graduated from high school, his dad gave him an important word of advice:
by Anne BralyThe first day of spring is Thursday, so with the greening of the seasons, it's time to take another look at spinach.
by Anne BralyOne of my favorite memories of a recent trip to Ireland is spending time in an Irish pub with one of my best friends enjoying a few stout Guinnesses surrounded by a bunch of Irishmen amazed that we were actually enjoying their beloved brew.
by Anne BralyA cookie every now and then or piece of pie is OK, but we Americans really need to give our sweet tooth a good flossing.
by Anne BralyBinoculars and bird books in hand, each spring bird lovers from around the world flock to Nueces County, Texas, and its largest city, Corpus Christi, aka the Birdiest City in North America.
by Anne BralyCooking food slowly can be done in the oven, but slow cookers, known to many as crockpots, certainly help when making good soups and stews that require almost no attention.
by Anne BralyFollowing the devastation left by Hurricane Katrina, Blue Orleans owner and chef Michael Adams and his family made their way to Chattanooga.
by Anne BralyThere's nothing quite like the smell of fresh bread as it bakes in the oven. The mouthwatering aromas waft through the house, drawing you closer to the kitchen in anticipation of that first warm slice topped with butter slowly melting on its surface.
by Anne BralyThere are so many reasons to love a good sheet cake.
by Anne BralyCall me a little late to the party, but it was only recently that I took the plunge and bought a Costco membership.
by Anne BralyRanch dressing is the dressing Americans just cannot seem to get enough of.
by Anne BralySo there I was, minding the road as I drove down California's Highway 1, when all of a sudden, my sister shrieked with joy after seeing a sign on the roadside advertising Pea Soup Andersen's in nearby Buellton.
by Anne BralyA sous chef is best defined as second in command in the kitchen.
by Anne BralyIn a recent study conducted by Whole Foods Market, 65% of millennials who responded said they prefer to buy responsibly sourced brands and products, and 52% of the group said they would pay extra for high-quality, healthy ready-made meals.
by Anne Braly