Main Street Meats’ Jonathan Ferguson chooses culinary career for the long haul
Main Street Meats chef de cuisine Jonathan Ferguson, 42, calls Mobile, Alabama, home, but his native Louisiana is perhaps where he developed a knack for making…
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.
Main Street Meats chef de cuisine Jonathan Ferguson, 42, calls Mobile, Alabama, home, but his native Louisiana is perhaps where he developed a knack for making…
Vidalia onions are treasured for their mild and sweet flavor, making them a great addition to any recipe — from salad dressing to dips and tarts.
We normally associate comfort foods with dishes from our childhood.
The first full week of April, my thoughts always turn to pimiento cheese and the Masters golf tournament.
The sprawling campus of Westgate Smoky Mountain Resort & Water Park is a marvel to behold, a village of accommodations nestled up and down the mountain.
You've done it: New shoes for the kids? Check. A new bathing suit for summer? Check. A Mother's Day gift for Mom? Done. You've crossed off most everything on y…
At a certain point in my early 20s, a period marked by dubious decisions, slippery judgments and a preoccupation with "adulting," breakfast food became a very …
As executive chef for the Bluff View Art District, Donnie Flanagan wears many hats, overseeing all aspects of food and production at Rembrandt's Coffeehouse, T…
Pasta salad became the rage sometime back in the 1970s, though it was little more than macaroni with cheese, onions, peppers and mayonnaise. If you were lucky,…
It was a miserably cold, rainy morning driving the streets of downtown Chattanooga when Ruby Sunshine came into view.