In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
I didn’t write a recipe, but here exact measurements are not important, and I just wanted to give one example of a use for those slow roasted tomatoes. Here, I sauteed some garlic in olive oil, ground pork, shrimp, and the slow roasted tomatoes (chopped) with some angel hair pasta, making a quick and easy dinner.
i voted for you-i see it only took 33 votes to get the award for ’08-you deserve it with such a great FOOD site
The Davis’, thanks for voting!!