Anne Braly

Kenny Burnap grew up in Ringgold, Georgia, and was taught an important lesson by his grandparents.

Unless you are allergic to it, peanut butter, in its natural state without added sugar and oils, is one of the tastiest, healthiest, most-versatile food choices we can make.

The town square is central to life in downtown Blairsville, which is setting itself up to become a dining destination with a distinct local flavor.

Lemon pie is a summertime favorite. There's really no better finish to a meal this time of year. The sweet tartness refreshes and satisfies your sweet tooth without being too heavy.

Lightning never strikes the same place twice. But white lightning? Well, that's a whole different story, and it's one that begins in the heart of the Blue Ridge Mountains where Jack "Mimm" McClure plied a trade that got him through the years of the Great Depression, making some of the best hooch in the mountains.

If you've ever been to P.F. Chang's, you know what I'm talking about when I say the lettuce wraps are the most-popular item on the appetizer menu, if not the entire menu.

Tomatoes are as savory as any vegetable and as sweet as any fruit — the latter being the food family to which tomatoes belong.

We're hearing about food allergies more than ever these days. Gluten, peanut butter, dairy, wheat, shellfish, tree nuts, eggs the list goes on and is so confusing we need to step back and take a look at what may be causing the onslaught of allergies.

I don't know how many times I look back on my dear departed friend and former Tennessee Agriculture Extension Agent Marilyn Geraldson with a smile on my face, remembering hers.

Coleslaw is the top side dish at July Fourth picnics. Not only is it a simple dish to prepare and can be made in advance, it's a cool match for your hot 'cue.

You may not think of Clarksville as a food destination, but after spending three days in this historic town on the banks of the Cumberland River in Middle Tennessee, I discovered a food scene that is coming of age.

We're well into the season for picnics, and no baskets are better-filled than those belonging to chefs.

Riverfront Parkway, once a major avenue for industry in Chattanooga, has recently undergone a transformation that extends the downtown dining corridor to include several new restaurants, one of which is Parkway Pourhouse.

Blueberries are one of nature's finest gifts. Not only are they extremely healthful, they're so delicious, you want to eat them as soon as you pluck them from the bush. At least that's what my granddaughter does, and I follow suit. They're hard to resist.

Red goes with beef and white with chicken, but what about brown?

Highway 1 stretches 656 miles down the coastline of California, and it's all beautiful. But there's a certain stretch, about 90 miles long, that will take your breath away - the road that runs along the Pacific Ocean from Carmel to Big Sur and Hearst Castle beyond.

A tall glass of fruit tea is the perfect way to welcome the warming months of spring.

Could there be anything more refreshing on a warm late-spring evening than a pasta salad? Especially one that serves as an entree with the addition of chicken.

We're smack dab in the heart of Vidalia onion season — those amazing sweet onions that we wait for all winter long.

Jason Starnes, executive chef at Barnsley Resort, and Evan Babb, chef de cuisine at the resort's popular Rice House, followed different paths in reaching their culinary dreams.