Staff List
Anne Braly (Reporter) |
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| Phone: | 423-757-6285 |
| E-mail: | abraly@timesfreepress.com |
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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.
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Side Orders: Let dads take the lead with kids in kitchen
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
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
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]
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
Who says a grilled boneless, skinless chicken breast has to be dry and boring? Since there's no fat to juice...
Meet the Chef: Brian Ward accommodates many culinary needs at The Westin
Like many professional and home cooks, Brian Ward started cooking in the kitchen with his momma.
Side Orders: Versatile rhubarb deserves respect
Rhubarb, which will be in markets through early summer, is an old-fashioned vegetable that gets little respect.
Braly: A single-minded focus on finding fun in Dublin
Generally speaking, when you arrive in a new country you do not expect to see all of the clichés at...
Side Orders: Rejoice, strawberry lovers; the season is in full swing
Strawberry season started a little later than in recent years due to cooler weather and rains, but if you, like...
Side Orders: Special menus for moms on Mother's Day
Restaurants are busying themselves for one of the busiest days in the restaurant business: Mother's Day.
Side Orders: Forget fad diets; portion control is key to weight reduction
It's hard to believe that bathing suit season is right around the corner. So did it catch up on you?...
Meet the chef: Andrea Cagle talks catering, presidential dinners and her nursing detour
Andrea Cagle's dad was a cook in the U.S. Army, so did he influence her career aspirations?
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Side Orders: Cinnamon whiskey gives chicken a flavor kick
I've had a bottle of cinnamon whiskey in my collection of whiskeys for years. I don't know how I ended...
Side Orders: Avocado plus toast equals a sensation
What is it about avocado toast that keeps its popularity going like the Energizer Bunny?
Side Orders: Couscous completes a main-dish salad
I love a bold, proud salad that is filling and healthy, and a modern, main-dish salad fits the bill.
Side Orders: Easter menus filled with the goodness of spring
If you're planning on eating out on Easter Sunday, here are some restaurants that will be serving special menus. It's...
Meet the chef: Adam Marro talks the secrets of Red Sauce
We recently talked with chef Adam Marro about his culinary career.
Side Orders: Taste's blast of flavor helps Kidney Foundation
Taste, the gastronomic explosion of flavors to benefit the Kidney Foundation of the Greater Chattanooga Area, happens on April 5,...
Side Orders: Fluted cake pan pairs form and function for Lodge
Cast iron is king at Lodge Manufacturing, partly because the 122-year-old South Pittsburg, Tenn., company has never stopped innovating. For...
Side Orders: My favorite coffee cake is moist and crunchy
There's a reason why coffee cake was given its name. Although it's good any time of day with its usual...
