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!
This is an amazing cornbread recipe! It’s super moist and crumbly, absolutely delicious, and vegan!
I usually think of baking as something I have to do ahead of time but I can whip this one up last minute. It takes a few minutes to mix and just 25 minutes to bake. There’s no bringing butter to […]
Like everyone else during this pandemic, I’ve been baking bread. After months of it, I’m becoming pretty confident in my bread baking and that’s a plus I’ll always take away with me. I’ve been tweaking recipes a lot and thinking about them more which made me realize how robotic I was at times, pre-pandemic. Everything […]
Scouring Reddit the other day, we saw a delicious-looking picture of some biscuits made by ‘kaldrazidrim’ using a recipe from “Williams-Sonoma Bread“. As always, the comments are the best part of a Reddit post and in this case he decided to post the whole recipe. Without buttermilk in stock we decided to change the recipe […]
I don’t have a very compelling argument for making bagels at home. If you live in New York, amazing bagels are cheap and available. Making a good bagel at home requires buying two ingredients you probably don’t have, malt (malt syrup is available at Whole Foods and malt powder is available at King Arthur) and […]
Sure burger buns are easy to buy, but they’re not that hard to make. You’d be surprised by how little work this is, and you’ll get hot springy buns that are irresistibly pinch-able. These burger buns, which I’ve adapted from King Arthur, have the perfect tight crumb that will hold up better than any store […]
We wandered through the supermarket browsing various rolls and breads, looking for something suitable to hold some Italian sausages we were planning to make. But while we love bread, sodium stearoyl lactylate, diammonium phosphate, and other chemicals don’t excite us. We decided to make our own.
I started making Quicker No-Knead Bread when I realized, poop, I don’t have 3 cups of bread flour left. Grrr…I used what I had and then decided on whole wheat flour for the rest. I had been wanting to try a whole wheat version but didn’t have the guts, cause I knew I would cry […]
Since Hot Cross Buns are traditionally made on Good Friday, we couldn’t miss out on that. Any excuse for food is a good excuse. Most commonly made with raisins or currants, ours are made with a mix of dried cranberries, dried blueberries, and raisins, adapted from a highly rated recipe on allrecipes.com, with the icing […]
I got home last night and decided I had to make Irish Soda Bread. It’s been on my mind ever since I made the Green Tea Pecan Crumbles. St. Patty’s Day has just been buzzing around in my head. Luckily, you’ll see that the web offers up tons of recipes on Irish Soda Bread and […]
My cousin Olivia brought us some fresh rosemary from Arizona so of course I had to experiment with a Rosemary Focaccia! Here’s the recipe:
