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.
8 days ago | Now Open
Steely Dan and flower decorations, arrabiata and riesling ...
9 days ago | Eating the World
How low can the price of two mesquite-grilled whole chickens go?
12 days ago | Market
Cookies, pasta, jam, rare fruit, sandwiches ... we got you!
15 days ago | Sonoran Arcana
Can hard sun plus violent monssons equal great wine?
16 days ago | First Taste
How does Bernie Kantak's burger counter stack up?