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.
7 days ago | Best of Phoenix
No need to ask, "Where's the beef?" at these shops.
14 days ago | Smoke Rings
Our food critic picks his absolute favorite barbecue places. And all are offering takeout.
18 days ago | Lists
With COVID-19 numbers soaring, we're going to need them.
20 days ago | Chef and Tell
Breathing nightmares. Global benders. And much more.
21 days ago | First Taste
Where the signature taco is a gloriously plump chile relleno.
26 days ago | DIY
Wrapping up a multi-month booze project and reflecting on the time between then and now, i.e. March and June, i.e. the infinite spring.