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 bought a large amount of beautiful Dinosaur Eggs (or Pluots) and decided to try baking some. I figured I wouldn’t find an exact recipe for these so I just took a plum torte recipe, adjusted, and hoped for the best. It’s a little tart, very pretty, and almost too easy to make. Save this one for when you’re in a time crunch.
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