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!
Beets have a natural sweetness to them that makes them perfect for pickling, becoming sweet and sour. It’s the perfect salad topper, relish for meat, or if you like tart stuff as much as I do, you’ll just snack on this all by itself. I used Chioggia beets, which have such pretty patterns, but feel free to use any beets you like. The cumin scent knocks this one out of the park for me, giving just a touch of complexity, but the process is uber easy.
