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