Leah Rodrigues
My passion is food. I have studied culinary arts for the past 10 years, and have remained dedicated to food studies while I pursued a degree at UCLA. I earned a Bachelors of Arts in Spanish and Portuguese and Anthropology. My self study has given me background in culinary regions, international cuisine, trends in the food industry, chefs and cookbooks, and best of all−how to eat well. I attended the Professional Culinary Program at Westlake Culinary Institute where I learned proper food preparation techniques, and got an insiders’ view on the gourmet food world. I was awarded a Fulbright scholarship and have spent the last 9 months living in Spain, researching the Mediterranean diet and European culinary traditions. This has given me the opportunity to freelance for In Madrid, an English monthly publication. Also, I have spent time traveling to different European countries, documenting the different tastes and food culture of each place. I hope that my passion for food and cooking will inspire you to get into the kitchen and create. Read more on my blog at http://www.appetitedelight.blogspot.com/
Blog
Posts by Leah Rodrigues
June 17, 2011
We seem to have the impression that French food is overly fussy and time consuming. In Richard Grausman's new book, French Classics Made Easy, he makes French food accessible everyday for...
June 16, 2011
The Pepper Project is a non-profit organization founded by Cris Peterson and Tom Gordon. Their dream is to build a market for Cambodian products in the United States, starting with kampot...
June 16, 2011
This quick bread is a perfect gift for Father's Day. Serve it with breakfast so the rest of the family can try a slice. You can make this the night before or just prep the ingredients...
June 16, 2011
Cuban sandwiches were created to cater to the tastes of Cuban immigrant workers in Florida. The sandwich's popularity spread from Key West to Tampa, and eventually ended up in Miami. ...
June 16, 2011
With summer comes pies, the two go hand in hand. Make one of these great American pies for Father's Day, Fourth of July, or just because. They will make you feel very patriotic...
June 15, 2011
The smell of these chicken skewers on the barbecue will have your mouth watering. Chicken satay is usually served as an appetizer but it also can be the star. This meal can be made in...
June 15, 2011
Blondies are similar to brownies in shape and texture. They have a distinctive molasses flavor from the brown sugar. These rich chewy squares are hard to resist and are a perfect dessert...
June 15, 2011
These homemade granola bars have everything you could want in a snack food. There is chocolate, coconut, nuts, seeds, and dried cherries. As a bonus, you do not need to worry about...
June 15, 2011
Dried chiles have a rich and concentrated flavor. They can pack a spicy punch. Peppers often become hotter as they ripen and they can be at their hottest when they're dried. As...
June 14, 2011
Key lime pie is an American dessert made from blending key lime juice and zest, sweetened condensed milk, and eggs into a graham cracker crust. Key limes are the size of a walnut and sometimes...
June 14, 2011
Beef Fajitas are an inexpensive summertime meal. The cut of choice is skirt steak or flank steak. The key is to cut the meat against the grain (cutting across the meat fibers) this will...
June 14, 2011
We are crazy for spicy foods. It may be because when the spice agent, capsaicin, meets our tongue, receptors are sent to our brain to release endorphins because it believes our body is in pain...
June 14, 2011
The classic vinaigrette ratio is 3 parts oil to 1 part vinegar. For those of you who prefer a tangier dressing go with 2 parts vinegar. I know it may seems easier to buy the bottled stuff but...
June 13, 2011
A calzone can be classified as a savory turnover. This tasty crescent filled dough can be stuffed with a number of different ingredients. Basically, anything that can go on a pizza can go...
June 13, 2011
This is an Italian version of a peach pie. All you need to do is roll the dough, fill the center with peaches, and fold the edges over the filling. Traditionally, crostata is prepared...
June 13, 2011
Normally, we think of spiced nuts as a holiday treat but I enjoy them any time of the year. This Father's Day my own Dad has asked me to make them for him. You can use whatever nuts...
June 13, 2011
Pasta is versatile and can be made year round. Here are five recipes that are perfect for the summer season. Pasta Primavera I know this dish translates to spring pasta but who says it can...
June 12, 2011
I know split pea soup is a dish best enjoyed during the winter but I have had a craving for it lately. My mom would make this soup on Sunday for supper complete with a grilled cheese. To...
June 12, 2011
We often think of pretzels as something you buy at a fair or that come in a bag from the supermarket. Pretzels are a fun thing to make, especially with kids. With one dough recipe you can...
June 12, 2011
Yesterday my friend asked me if I had ever eaten a scotch egg. I didn't even know what a scotch egg was so I did some research. Turns out that this fried boiled egg looks pretty delicious....
June 11, 2011
When we think of curry, we automatically think of India and rightfully so. India alone has a plethora of curries divided by North and South, wet or dry, among other characteristics. In...
June 11, 2011
Wondering what to get Dad for Father's Day? Here are five must-have cookbooks to complete his collection. Weber's Way to Grill by Jamie Purviance A step-by-step guide to...
June 11, 2011
Oatmeal raisin cookies are a favorite among kids and adults. The question that is always raised when making oatmeal cookies is if you should use old fashioned or quick cooking oats. The...
June 11, 2011
If you are looking for an easy sandwich to make for Father's Day, this is it. These bbq beef sliders are delicious and the meat can be prepared ahead of time. I like to toss the...
June 10, 2011
Why are we so obsessed with bacon? It seems as if the nation exploded with a new love for this salty strip of pork. Now it is appearing in places where it wasn't welcomed previously...
