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 weekend, we headed off to visit family in New Jersey. One of my aunts makes some Taiwanese specialties that you seldom see here and she was going to show me some stuff. (More about that in future posts.) We could not arrive without some delicious offerings of our own so we decided on a seasonal cheesecake. It was a fun collaborative dessert. Lon made the cheesecake (because he is the cheesecake master) and I made the topping.
