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.
5 days ago | Art
The sky, flowers, and animals find their way even into shot glasses.
5 days ago | Events
The past, present, and future of food will be on full display.
9 days ago | Festivals
As advertised, the new venue was bigger and weirder.
12 days ago | Brew Review
Ever sipped a blueberry pie? A passionfruit lemonade sour?
13 days ago | Cafe Reviews
A refugee family from Damascus is making more than stellar breads.