Chris Malloy, former 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.
10 hours ago | Chow Bella
An utterly one-of-a-kind restaurant is in the works.
10 days ago | Chow Bella
An underrated Phoenix sauce gets some love.
12 days ago | Cafe Reviews
You know what they say about pizza: Even when it's bad, it's still pretty good. But here's where to go to get the best.
14 days ago | Now Open
An old Roosevelt Row favorite rises again
17 days ago | Chow Bella
Nothing like a soup at your local spot.