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.
I've never been a huge fan of celebrity restaurants, whether it's a place owned by a famous chef, musician or actor.
by Anne BralyOf all the American-Chinese sauces I've made to jazz up a meal, hot mustard was by far the easiest - and most fascinating. Four simple ingredients, and you're done.
by Anne BralyMuscle Shoals, Alabama, has been a mecca for musicians since the 1960s, but that storied history is only part of the reason to visit the state's upper northwest corner.
by Anne BralyDean Donnell, food and beverage director at Marriott Shoals Hotel and Spa, begins his workday around 9 a.m., visiting all of his chefs and managers.
by Anne BralyBefore temperatures warm up, why not get that fondue pot out of storage? That one from the 1970s when fondue parties were a thing.
by Anne BralySalads are often more of an afterthought that adds color to a meal, but they can actually be all you need for a complete and satiating repast.
by Anne BralyHow we feel determines what we eat and, in turn, what we eat affects how we feel.
by Anne BralyChanging positions from general manager to executive chef at Flying Squirrel has combined Sanders Parker's education with his love of food.
by Anne BralyBrrr. Cold enough out there for you? How does a steaming bowl of chili sound?
by Anne BralyFlying Squirrel is a culinary chameleon, changing its menu with the seasons.
by Anne BralyI cannot imagine a greater way to say "I love you" than with a plateful of chocolate bliss.
by Anne BralySoul food began during the tragic years of slavery in the South, when slaves would get cuts of meat and vegetables that were considered inedible by their white "masters." Following the great migration of former slaves to other parts of the country after the Civil War, soul food spread across America.
by Anne BralyDespite the ongoing pandemic and all of its cancellations and postponements, one thing is certain: Valentine's Day will happen on Feb. 14, COVID or no COVID.
by Anne BralyIf you haven't yet pulled out your crockpot, it's that time of year again.
by Anne BralyWhen Khaled AlBanna, the new executive chef at The Edwin hotel, arrived in Chattanooga in 2012, he was anticipating a career as a civil engineer.
by Anne BralyCould there be a more comforting food for winter evenings than a potpie simmering with vegetables and chicken?
by Anne BralyFrom one side of the plastic shield came a voice, a man calling out to anyone on the other side who might hear.
by Anne BralyMove over, olive oil — you've had your place in the sun for years. Now it's time to make room for other oils of intrigue —walnut, white truffle, avocado and even blends such as avocado with coconut and safflower oil.
by Anne BralyOn a recent trip to Florida, I enjoyed a delicious brunch at Andy's Flour Power café and bakery in Panama City Beach.
by Anne BralyMellow Mushroom has gone Cuban. And Asian. And thrown in a taste of Tex-Mex along with a lot of down-home Southern flavor. The new year ushers in some new dishes on the menu that go well beyond pepperoni pizza.
by Anne Braly