Anne Braly

There's so much to be thankful for this year, including the fact that so many restaurants have survived the pandemic and will be open on Thanksgiving Day.

The corner of Chestnut Street at the Chattanooga Green on downtown's waterfront is teeming with life again since Agave & Rye opened in the old Blue Plate Diner location.

The annual Greek Bake Sale returns on Friday, Nov. 12, so now's the time to get your orders in before all those amazingly scrumptious sweet and savory confections - baklava, spanakopita and other Greek treats - are gone.

When it comes to your Halloween pumpkin, there's so much waste. Once you've removed the top, the seeds are generally tossed, and now that Halloween is over, the entire thing goes in the trash or compost.

You don't need to be told that Halloween is just days away. We've been seeing orange, black and other Halloween-colored treats stocking store shelves since August.

Barbecue restaurants can be found in almost every neighborhood around the city, and there's no dearth of smokehouses in the Hamilton Place neighborhood of eateries. So how does a restaurateur get people to queue up for cue?

Long before foodies began pigging out on prosciutto, the buttery ham that has become the darling of culinary aficionados, America had country ham.

Maybe you call them poke bowls, baja bowls or simply a chef salad.

There's not a single flavor of the season - from apples to oysters - that bacon doesn't complement.

Ask most any chef and you'll discover that their love of cooking began at an early age, fostered by those closest to him or her, usually parents and grandparents. It's in their home kitchens that they honed their skills, learning to experience new dishes with an early eye on what flavors marry best; what garnishes add a pleasing touch; what textures work together for a palate-pleasing experience.

Not so long ago, Bryson City wasn't high on anyone's list of food destinations.

Ever since Greyfriar's closed, I've longed for its peanut soup.

On busy nights - those evenings when ordering takeout sounds a little stale, but you're not in the mood to set forth on a full-scale cooking operation - you may look to your favorite quick-and-easy meals for inspiration.

Autumn in the Tennessee Valley brings with it a mixed bag of weather.

Patrick Asconi, executive chef at Old Gilman Grill in downtown's exciting West Village, was born in St. Augustine, Florida, but at an early age, his family moved to North Carolina.

I picked up some boneless pork loin chops at Food City the other day - the price was a little bit too hard to resist, two big chops for under $3.

Remember when your parents said, "Eat with your fork! Not with your fingers!" Dinner at The Juicy Crab lets you be a kid again and eat with your fingers all you want.

With cooler days coming, my thoughts turn from the chilled, no-bake desserts of summer to ones that are filled with heavier, richer flavors.

It's apple season, and in our household that means apple pie.

Kenneth Richardson is a native of Chattanooga but has a lot of family in Louisiana, so when it came time for college, he enrolled in Delgado Community College in New Orleans.