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’ve been thinking about making a dish with wheat berries for a while now, and I guess I was jolted with a little bit of inspiration from a pasta dish I had at A Voce. Drawing on the brown butter and sage, that familiar and comforting fall aroma, and enjoying the dabs of natural sweetness from the butternut squash, this dish came together almost by itself.
