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.
2 days ago | Smoke Rings
Chris Malloy launches on a quest of ash and sauce and gnawed ribs to find out.
2 days ago | Pie Social
Here are three pies that really surprised me.
4 days ago | Chow Bella
Fresh pasta the 21st century way
8 days ago | Chow Bella
Rustic trout cooked on cast iron in a Western town.
9 days ago | Smoke Rings
Brisket that melts in your mouth