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/
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Posts by Leah Rodrigues
June 4, 2011
Everyday after soccer practice, I would wait for the familiar ringing of bells from the elote vendor. A man would travel around the park selling ears of corn slathered with mayonnaise, cheese,...
June 3, 2011
Fish tacos are originally from baja California, but you do need to be there to enjoy them. Typically, the bits of fish are deep fried but this grilled version cuts calories without sacrificing...
June 3, 2011
When we think of a pasta salad, we immediately envision Italian or Mediterranean flavors. I would venture to say that Asian noodle salads are strong competitors. The flavors in this salad...
June 3, 2011
Packed with great peanut butter taste, these cookies are sure to please. They can be made in a flash and would be a wonderful addition to a potluck or picnic. If you are feeling indulgent...
June 3, 2011
Brazilian black bean stew or feijoada was my favorite dish growing up. If I saw a bowl of beans soaking, I knew tomorrow would be a good day. The traditional version of this dish includes...
June 2, 2011
Sriracha is the secret ingredient in many restaurant kitchens. This chili sauce can kick up the flavor of any dish. Here are 8 ways to use up your own bottle. 1. Sriracha Chicken Wings:...
June 2, 2011
The bottle with the rooster and the bright green cap is as recognizable these days as the Heinz ketchup bottle or French's classic yellow mustard. This chili sauce has become a sensation....
June 2, 2011
We often think of pizza as something that can only be done in the oven. The grill is a great way to make your pizza outside this summer. The coals impart a smoky flavor reminiscent of the...
June 2, 2011
Whenever embarking on a new cuisine, stocking your pantry with the proper ingredients is essential. Here is a list of the five must have condiments for cooking Chinese. These sauces,...
June 1, 2011
Whenever I want a quick and healthy meal, I turn to seafood, especially shrimp. Shrimp is widely available and an alternative to higher priced fish. I like this recipe because the...
June 1, 2011
I love this Northern Chinese dish whether it is wrapped up in Chinese pancakes or an accompaniment to rice. The word mu shu means "cassia blossom." The fluffy yellow scrambled...
June 1, 2011
Macaroni and Cheese is delicious on its own but wrap it up in bread crumbs and put it in the fryer, and you have reached a whole new level of deliciousness. I first tried these this weekend at...
June 1, 2011
Americans love Chinese food but it rarely enters our own kitchens. Cooking Chinese food at home has never been easier with the access to traditional ingredients in local supermarkets. ...
May 31, 2011
Orange chicken has become America's favorite Chinese dish. Traditional orange chicken uses dried orange or tangerine, which is used both as a flavoring and a Chinese medicine. It is...
May 31, 2011
Being in a new country and ordering food that isn’t in your native language can be stressful. Some dishes can be translated easily enough while others do not leave the slightest inkling...
May 31, 2011
When we think of salsa, we rarely think of desserts. These dessert salsas are bound to change your mind. Mix them with whipped cream, use them as a topping for pound cake or ice cream....
May 30, 2011
Coq au vin is a French Classic made by braising chicken in stock and red wine. The flavors stew and merry and the end result is a rich sauce and savory pieces of chicken. ...
May 30, 2011
A mango is a stone fruit cultivated in tropical and sub-tropical regions of the world. Mangos were first imported into the United Statesin the 17th century and was often pickled due to lack of...
May 30, 2011
We all love Italy's famed gelato but the country has other tasty frozen treats in its repertoire. You can sink your teeth into a creamy semifreddo or enjoy your coffee and dessert at the...
May 29, 2011
The Mufaletta iis not just a sandwich, it is the sandwich of all sandwich. It has even been called the "best sandwich in America" by TODAY food editor Phil Lempert. It is one of those...
May 29, 2011
I realize that the burger, hot dogs, and ribs are the star of the barbecue but they would not be complete without their entourage of sides. Choose from the classics like pasta salad, potato...
May 29, 2011
A banh mi is Vietnam's version of the submarine sandwich. The flavors are vibrant and give your mouth a wake up call- this is the farthest away from bland that you can get. The...
May 28, 2011
Whenever my friends and I get together for a barbecue, we always go Mexican. Maybe it is the smell of the carne asada charring on the grill or digging into the flavor explosion that is the 7...
May 28, 2011
Whenever anyone mentions the word risotto, the cook is instantly intimidated. I am not sure how it came to be that such a dish could strike fear into the hearts of home cooks. When making...
May 28, 2011
These spring rolls are native to Vietnam. These delicious rice paper bundles full of shrimp, mint, lettuce, and rice noodles embody Vietnamese cuisine- full of contrasts. They are soft and...
