MatildaWrite a message
- What is my ethnicity:
- I was born in China
- Sexual preference:
- Iris color:
- Clear hazel green
- My hair:
- My Zodiac sign:
- What is my body features:
- I'm skinny
Here's a list of neglected but eminently useful words that visitors to this site -- and we, to be downright honest -- would like to bring back into fashion. You're right -- some never have been in fashion, but perhaps they deserve to be. Many submissions have been edited for content, grammar and especially for accuracy. Not all these words will make our list of top choices, but there's a great deal of quality here, most are wonderful additions to anyone's vocabulary, and all could use some exercise. Wayne State University.
Phoenix's independent source of local news and culture. Chris Malloy February 21, AM. the New Times community and help support independent local journalism in Phoenix.
Get the latest updates in news, food, music and culture, and receive special offers direct to your inbox. Support Us Phoenix's independent source of local news and culture. Myke Olsen shapes pizza dough at his pop-up restaurant in Mesa. Jackie Mercandetti. Support the independent voice of Phoenix and help keep the future of New Times free.
Support Us. Keep New Times Free. Olsen's potato and bacon pizza is one of Phoenix's best.
Pizza crisps in the brick oven at Pizzeria Bianco at Heritage Square. Chris Bianco, pizza maestro. Pomo, strictly true to Neapolitan-style, is one of the top pizzerias in the Valley.
Olsen reaches for fresh dough. Olsen's salami pizza is simple and beautifully made.
At good pizzerias, like Chris Bianco's pictureddough is more of an endpoint than an origin. Vargas works the degree ovens at Myke's Pizza. Vargas tops a pizza as Olsen, onlooking, stretches dough for the next one. The best pizza in the land: Chris Bianco's Rosa.
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Chris Malloyformer food editor and current food critic at Phoenix New Timeshas written for various local and national outlets.
Words that deserve wider use
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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