
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.
At the risk of stating the obvious, this Thanksgiving will be different from any we've ever experienced.
by Anne BralyI find it very strange to be writing about cranberry chutney as an appetizer or a snack to enjoy while watching the Masters Tournament.
by Anne BralyGrowing up, Milly Rawlings awakened every December morning to open a square door on her Advent calendar, anticipating what wonders lay behind each door. She still remembers the scenes - a snowy night in Germany, a sled, a Christmas tree in the Bavarian woods, a nutcracker, lighted windows, a lighted wreath - a different one for each day.
by Anne BralyIt's about this time of year that we're on pumpkin overload.
by Anne BralyPumpkin pie, with its thick orange custard, fragrant spices and flaky crust, has been a powerhouse on the holiday menu ever since the Pilgrims gathered for the first Thanksgiving. But as ubiquitous as pumpkin pie has become over the past several hundred Thanksgivings we've celebrated in America, traditional pumpkin pie — that recipe found on the back of the Libby's pumpkin can and one many of us can make from memory — has become a rather uninspired offering.
by Anne BralyOh Great Pumpkin! How we love decorating you with ghoulish grins or happy smiles — carving your face is so much fun. Getting the slime and seeds out can be tough, though.
by Anne BralyLocal foodie Rita Downer recently emailed me with a link to a YouTube video of a retired school cafeteria cook showing how to make a dessert enjoyed by students and teachers alike - peanut butter bars.
by Anne BralyWith the lighter meals of summer giving way to more substantial fare, slow cookers are coming out of hibernation. Yes, there are appliances that will cook faster, particularly with air fryers, convection ovens and electric pressure cookers (Instant Pots) now in most every kitchen. But there's something about slow cooking that comforts us to the core.
by Anne BralyBrown rice, I love to hate you. I don't know how many pots of brown rice I have thrown away because it comes out either not cooked enough or so mushy it's more like gruel.
by Anne BralyKenyatta Ashford married into a family with a rich culinary tradition in Chattanooga - the LeMont Johnson family, owners of Cafe LeMont (now closed) and LeMont Catering.
by Anne BralyMany of us are counting carbs these days, but it's hard to say no to potatoes. There's just something about a baked potato with sour cream and butter or scalloped potatoes made in the true French method with cream, Swiss cheese and a hint of garlic that's difficult to resist.
by Anne BralyIn her debut cookbook, Meseidy Rivera argues that easy but memorable meals may be only a matter of changing your approach.
by Anne BralyLike most events on Chattanooga's calendar, the annual Greek Bake Sale has been reconfigured.
by Anne BralyTired of looking at the same four walls day after day, but not ready to take the leap beyond the city borders?
by Anne BralyBefore the words "pandemic" and "social distancing" became part of our everyday vocabulary, cooking classes were fun nights out that we could spend with friends to learn new recipes, tips and techniques. But the stay-at-home rule changed everything.
by Anne BralyFeel that slight bit of chill in the air after the sun goes down? The one that makes you want to wrap yourself in a blanket, light a match and let the fireplace come alive once again?
by Anne BralyBarton and Cindy Close of Signal Mountain grew up camping. "It's in our blood," Cindy Close says.
by Anne BralyI'm sure you have Friday marked on your calendar as National Fried Scallops Day. No? There's still time to run to the store and get some to celebrate.
by Anne BralyNot too long ago I got an email alert from allrecipes.com about the best cookie bars they could find.
by Anne BralyThough born in the United States, chef Eric Taslimi, a graduate of Middle Tennessee State University and Johnson & Wales University in Charleston, South Carolina, spent his early years in Iran, where his parents were born. And it's this background that helped influence his career path.
by Anne Braly