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 20, 2011
In celebration of the International Greek Festival, I felt inspired to post one of Greece’s iconic snacks. Spanakopita or spinach and feta pie is a Greek savory pastry with spinach, feta...
May 20, 2011
Whenever walking into a Greek diner, you immediately confronted by the strong scents of oregano, garlic, and fresh pita being removed from the oven. I challange anyone who thinks there is...
May 19, 2011
That purple orb you see in the supermarket is an eggplant, not to be mistaken as an alien egg (yes, I have heard this before). The eggplant is part of the nightshade family and is closely...
May 19, 2011
This year the International Greek Food Festival will be celebrated from May 20 until May 22 in Little Rock, Arkansas. If you are not in the area, you can celebrate by making your own Greek...
May 19, 2011
Bravo´s The Real Housewives of New Jersey star Teresa Giudice has just released her second cookbook, Fabulicious! Teresa´s Italian Family Cookbook this month. This cookbook is a...
May 18, 2011
May is officially barbecue month. That means it is time to get out your grill, tongs, and smoker. Barbecue in America is an art and people spend their whole lives making the perfect sauce...
May 18, 2011
I first had this pizza in a restaurant in Spain believe it or not. I loved it so much that I recreated it at home. It has all the flavors of Greek spanakopita put in the form of a pizza....
May 18, 2011
Arroz con Leche (also known as rice pudding) is a comfort dessert. After your first bite, all the hassels of the day seem to melt away and you are just left with the blissful taste of spicy...
May 18, 2011
When we think of salad, we automatically think of lettuce. I am not arguing that lettuce isn’t a great base for salads; it is light in flavor and its crispness adds texture. I am just saying...
May 17, 2011
Summer is upon us and with that comes the inevitable swimsuit season. This year do not do extreme dieting but rather opt for healthy flavorful options such as these Mexican Chicken Lettuce...
May 17, 2011
You know those days when you can’t decide what to eat? Do not fear, Camden Town is here (that is if you are living or visiting London). In London’s Camden Town, there is a food...
May 17, 2011
When experimenting with a new cuisine, we are often confronted with ingredients that we are unfamiliar with. Moreover, depending on where you live, those ingredients will be more or less...
May 17, 2011
As a child, I remember my grandmother boiling whole cans of sweetened condensed milk to make dulce de leche (doce de leite in Portuguese). I would wait patiently at the kitchen table because I...
May 16, 2011
You might know flan by it's other names like pudim or creme caramel. Flan is a custard dessert that has a layer of liquid caramel on top. According to the food historian, Alan...
May 16, 2011
Taking a trip to Rome this summer? You might want to make some time in your travel plans to check out the national museum of pasta where you can see how this Italian staple has evolved over the...
May 16, 2011
If you have read the beginning of Anthony Bourdain’s book, Medium Raw, you have heard of this delicacy. Ortolan is a songbird that is native to France that is facing extinction. In...
May 16, 2011
Yesterday, after a long weekend, my friends and I decided to eat lunch at a local Peruvian restaurant. My knowledge of Peruvian food is limited and I am very interested in learing about this...
May 15, 2011
Spain is known for its haute cuisine more than its traditional fair. This recognition is justified as 5 out of 10 of the world’s best restaurants reside in Spain. There is a stark...
May 15, 2011
Protected Geographical Status (PGS) is a label that is the result of a series of laws defined by the European Union to protect regional foods by eliminating misleading marketing ploys of non-genuine...
May 15, 2011
There is nothing like a beautiful fruit basket to signal the start of summer. What better way to take advantage of our bounty then by making a stunning fresh fruit dessert. When fruit is in...
May 15, 2011
With the popularization of the organic and slow food movement, the trend has been to be aware of where our food comes from. Activities like canning and making your own preserves have come back...
May 13, 2011
Peruvian cuisine is getting ever more popular and recognized by the rest of the world. Peru's signature dish is its ceviche. Ceviche is fish cooked in by acidic liquid such as lemon...
May 12, 2011
Gnocchi are small Italian dumplings made from mixing cooked starchy potatoes (i.e. Idaho) with flour. You can mix in other flavorings as well such as roasted red pepper, lemon zest, and herbs....
May 12, 2011
Jane and Michael Stern have been traveling throughout the U.S. looking for the best food America has to offer. In their new book, 500 Things to Eat Before It’s Too Late, the couple scours every...
May 12, 2011
Mousse de maracuja or passion fruit mousse is my absolute favorite dessert without a doubt. Maybe it is the tartness of the fruit or that it’s lusciously creamy. Whenever I want a taste of home I...
