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 | Now Open
Taking house-made to another level since July 2017.
2 days ago | Chow Bella
Four cheeses, dough that rises for up to two days, and unreal house-made sausage. THIS is pizza.
3 days ago | Chow Bella
Meet the women behind the widely-imitated prickly pear wedding cake.
4 days ago | Cocktails
Taking a lush, tropical, healthier path to delicious drinks.
5 days ago | Chow Bella
Lamb souvlaki on a warm pita is the lunch you need.