Chris Malloy, former food editor and current food critic at 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 writes reviews but also narrative stories on the food world's margins.
2 days ago | Festivals
Simplicity and slight remixes ruled the day at the Desert Botanical Garden.
3 days ago | Festivals
What we saw, gulped, chomped, and devoured during the Classic's first day.
8 days ago | Smoke Rings
Just three weeks after opening, all meats are right on point.
11 days ago | Hooch
An artisan focused on the green fairy has landed in the desert.
19 days ago | Eat This Now
A rising Italian trend filters to a great American pizza city.