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!
Do you ever have one of those days where everything seems to be going wrong? Your hair has enough static to start powering small appliances. You’re already running late and then a phone call comes; it’s the person (and I’m not saying who) that you can’t get off the phone. Your coffee maker is broken. You wrongly decided to weigh yourself this morning and the construction next door is throwing your dust allergies a party.
If you are buying and using pumpkins, you better not be throwing out the seeds. That’s perfectly good healthy food, and easy to make. I’m a little obsessed with Moroccan Spices, but I couldn’t help using them to roast some pumpkin seeds. It seems like such a natural combination.
