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!
It’s been a while since I posted about cheesecake, but for the devoted FoodMayhemites, you know I love me some cheesecake. So for our early Hanukkah celebration, I decided to create a new recipe (as I’ve done before). The only real requirements were that it include fresh vanilla bean and use an Oreo crust. Both of these requirements were simply due to having the ingredients on hand.
