Anne Braly

1 week ago | timesfreepress.com | Anne Braly

Side Orders: Use cherry tomatoes to make spaghetti sauce 7 minutes ago by Anne Braly Cherry tomatoes, those wonderful gems of summer, are available year-round, of course, but never are they better than during the hot months of summer when you can pluck them from your garden or find them in local markets. Upcoming Events

2 weeks ago | timesfreepress.com | Anne Braly

Side Orders: Lemon and blueberries give cake a tangy taste of summer 4 minutes ago by Anne Braly Staff file photo by Matt Hamilton/ Blueberries for sale at Chattanooga Market on June 30, 2024. What is it about the pairing of lemon and blueberries that seems like a marriage made in heaven? The combination of flavors is so fresh and enlightening, particularly when you have blueberries that you've picked from your yard or purchased from a local market.

3 weeks ago | timesfreepress.com | Anne Braly

Years ago, I was in New Orleans and accepted an invitation to experience a true shrimp boil. The host had several picnic tables covered with sheets of white paper, beautiful plump shrimp, smoked sausages, potatoes and fat ears of corn. Chattanooga native and UT grad. Former award-winning staff writer and food editor at the Chattanooga Times Free Press for 21 years before retiring.

3 weeks ago | timesfreepress.com | Anne Braly

Dam Meat Sandwich. Blow Me Down Dam BBQ. Hiwassee Dam Burger. Paradise Dam Pastrami Reuben and Heifer Pen Dam Burger Wrap. The possibilities of names for menu items are endless if you own a restaurant by a dam and the water. Such is the case for the Ocoee Dam Deli and Diner, where Friday night's all-you-can-eat catfish dinners flow like rushing water from the kitchen.

1 month ago | timesfreepress.com | Anne Braly

Corn fritters, which originated in American Indian culture, are particularly loved in the South, especially when local corn is in farmers markets. And it won't be long before that sweet time of the season is upon us. Chattanooga native and UT grad. Former award-winning staff writer and food editor at the Chattanooga Times Free Press for 21 years before retiring.