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 know lots of you are throwing out the broccoli stems, just eating the pretty little florets. I also know that you’re not wasting it intentionally, you just don’t see recipes for broccoli stems that often. Who knows what to do with them? Well, let this be a start to new things. Broccoli stems are crisp and crunchy, refreshing, and healthy.
