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.
6 days ago | Now Open
A legendary pepper takes center grill.
7 days ago | Sonoran Arcana
And its syrup tastes like honey times 20.
11 days ago | Cafe Reviews
Curry in your daiquiri? Pho in your sandwich? Little Rituals sets its own bar.
13 days ago | Eating the World
The Valley's dumpling galaxy expands with Everest Momo.
20 days ago | Eat This Now
This street-side grill against McDowell Road benefits the homeless.
21 days ago | Best of Phoenix
No need to ask, "Where's the beef?" at these shops.