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!
Everyone serves some kind of dip for Superbowl right?
I looked around at some clam dip recipes and they were all as easy as can be, basically just dump and stir. But, would you be willing to add two little steps, just two easy teensy weensy things? In my opinion, you’ll get more back than you put in, and your guests will know that you did more than just dump and stir.
