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!
Croutons are most commonly flavored with parmesan and oregano, but in this heat, I wanted something lighter. These are made with some citrus and fresh dill, resulting in a very distinctive crouton that really brightens an ordinary salad.
At the same supermarket where we picked up that delicious lobster, we also grabbed a variety of clams. I’ve been wanting to make some New England Clam Chowder, especially since I saw Bobby Flay’s Throwdown with the Brooklyn Chowder Surfer.
I’m a huge fan of clam anything, but especially clam chowder, and even more so, New England Clam Chowder (that’s the creamy style). Why, just yesterday I was talking about how I love dairy. Well Ben Sargent, the Chowda Suhfah (he’s Bostonian), seems to make a mean clam chowder, but doesn’t seem to have posted his recipe anywhere. So, I examined several of his video clips (on Throwdown, on Martha Stewart, and others) and came up with my own recipe. Hopefully, this does his grandfather proud.
I love Tzatziki and make it pretty often in the summer. It’s so refreshing, a perfect way to balance spicy dishes or meats coming off a barbecue grill. After making it in many different ways, I’ve decided on a recipe: I chose to use kirby cucumbers because the regular or garden cucumbers can be watery and flavorless (at least in NY). I specified Fage yogurt because it is my favorite yogurt and I would not use any other yogurt to make Tzatziki. If you want to try other yogurts, use a strained yogurt or ones as thick as Fage. American yogurts are too loose and will not work.
