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.
2 days ago | Eat This Now
Feeling the financial pressures of the coronavirus, Chris Bianco is now making his Bronx-style pizza.
3 days ago | Cafe Reviews
Put Sherpa Kitchen, the Valley’s first Nepali restaurant, on your list of restaurants to support in these tough times.
4 days ago | Farm-to-Phoenix
Where to find local fruits and vegetables — at farmers markets and beyond.
8 days ago | Recipes
Support local and, while you're stuck at home, start a project or two.
11 days ago | Coronavirus
Restaurants need our help now. But please don't forget about our farms.
11 days ago | Now Open
Specialty lattes are the main focus at this recently opened Gilbert coffee house. Some even mimic cocktails.