Chris Malloy, food editor of Phoenix New Times, has written for various local and national outlets. He has scrubbed pots in a restaurant kitchen, earned graduate credit for a class about cheese, harvested garlic in Le Marche, and rolled pastas like cappellacci stuffed with chicken liver. He prefers dives to restaurants and likes to shoot his own stories.
22 hours ago | Cocktails
Taking a lush, tropical, healthier path to delicious drinks.
2 days ago | Chow Bella
Lamb souvlaki on a warm pita is the lunch you need.
2 days ago | Brew Review
Up against the best, metro Phoenix's young guns showed up in spades.
5 days ago | Breakfast Beat
Enjoy elevated rustic morning fare on an ultrachill farm patio.
6 days ago | Chow Bella
Chocolate? Check. Chile pepper(s)? Check...