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
May 28, 2011
With Memorial Day just around the corner, the stress of your annual barbecue is setting in. With these desserts, you do not even need to turn on your oven. Give yourself a break this...
May 27, 2011
We think of guacamole as one dimensional and I am here to prove you wrong. Guacamole can be given a face lift just like any other dish. Try these variations on your tacos, burritos,...
May 27, 2011
Mojo is a cuban sauce consisting of olive oil, garlic and citrus, plus a mixture of spices including cumin and paprika. It is wonderful with chicken, fish, or roasted pork. Serve this...
May 27, 2011
These technicolor cookies are popular around the holidays but I say why wait! You can change the color of these cookies to whatever suits the event or mood. Maybe red, white and blue for...
May 27, 2011
From fresh Thai chilies to strong scented lime leaves to pungent fish sauce, it is hard not to be hypnotized by the flavors of Thailand. However, we seem to have this perception that Thai food...
May 26, 2011
We use the terms "gelato" and "ice cream" interchangebly but they are actually significant differences between the Italian and American frozen treats. There are three key...
May 26, 2011
Ricotta cheescake is much lighter opposed to the American classic. To make this cheescake spectacular, you should use the freshest ricotta you can find (it is worth a trip to the local farmer...
May 26, 2011
I am very picky about my salad greens, they must be crisp. If there is any limpness, I won't eat them. So you can imagine my speculation when I came across a recipe for grilled...
May 26, 2011
Kebabs are originally from Persia and have since expanded to various countries in the Middle East. Persian lore states that medieval soldiers would skewer meat and roast it over open fires. ...
May 25, 2011
Creme Brulee is a classic French dessert. Nothing beats the sound of the first cracking of the caramelized top into the smooth custard below. I love the traditional vanilla flavored creme...
May 25, 2011
Fattoush is the Lebanese cousin to Italy's panzanella salad. This salad was made as a way to utilize pieces of stale pita. In this recipe, grilled pieces of pita are combined with...
May 25, 2011
Poaching fish in olive oil is a revelation. This technique is used mostly in the Mediterranean, the olive oil producing region of the world. The olive oil keeps the fish moist and imparts...
May 24, 2011
Moussaka is a baked eggplant dish that hails east from the Mediterranean. The smell of cinnamon and allspice are almost enough to entice your palette. You are then confronted with the...
May 24, 2011
Grilled vegetables are one of those dishes that everyone loves. It is a very common to eat grilled veggies in Italy, especially during the summer. The vegetables take on a new personality when...
May 24, 2011
When the weather begins to warm up, you are immediately called to the frozen treats section of the grocery store or to the local ice cream parlor. Some of us enjoy a bowl of ice cream while...
May 22, 2011
The number of people who want to become a chef can be likened to wanting to be an actor or singer- they have entered the realm of the celebrity. The average annual salary for an executive chef (not...
May 22, 2011
Freshly baked bread is one of life’s simple pleasures. The smell fills the home with warmth and happiness. I am surprised they haven't made a scented candle (it would probably...
May 22, 2011
If you walk into any Spanish eatery, whether a small cafeteria or an upscale restaurant, you will undoubtedly find one thing on the menu - a plethora of Spanish cured meats. In Spain, the pig...
May 22, 2011
Tucked in between the Tuscan hills is a small Italian town called San Gimignano where lies a nondescript gelato parlor called the Gelateria di Piazza. Behind the glass case of colorful...
May 21, 2011
According to AskMen.com's list of 29 best cities to visit, Barcelona, Spain made it to the number one spot. It is obvious though, isn't it? The beautiful Mediterranean sea, great...
May 21, 2011
Croquetas are the iconic Spanish tapa. No matter what bar, restaurant, or taberna you go to, you are sure to find them on the menu. These delicious fried snacks are made with a bechamel...
May 21, 2011
Explore the tastes of Columbia through arepas. An arepa is a dish made of ground corn meal dough or cooked corn flour. This flat unleavened patty can be grilled, baked, or fried. It...
May 21, 2011
For this year's grilling season, go south of the border. Swap out that tired grilled chicken recipe for grilled pork chops with passion fruit-jalapeno barbecue sauce. Latin flavors...
May 20, 2011
In the summer I love snacking on homemade dips. Sometimes I will even make a lunch out of it. A few crackers, some veggie sticks and some goat cheese and sun dried tomato spread and I'm a...
May 20, 2011
Satisfy your sweet tooth this weekend by making some sticky toffee pudding. This dessert combines a moist sponge cake consisting of sugary dates with vanilla custard and toffee sauce, my mouth...
