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
October 19, 2015
'Tis the season for soups and stews and this root vegetable stew is not only healthy, but tasty too. You can throw all kinds of odds and ends into this stew and the process would be the...
October 16, 2015
These terrifyingly cute monster treats are perfect for any Halloween bash. Most of these recipes recipe no decorating experience and can be prepared the day before your event. Also, if...
October 14, 2015
I can't say enough good things about this amazing pumpkin mug cake from Kirbie's Cravings. This recipe fell into my lap just in time for the start of fall and I have been making it a...
October 13, 2015
Sriracha used to be an unassuming bottle of hot sauce that stood alongside its fellow Asian condiments at the supermarket. Now, the southeast Asian chili sauce sticks out like a firecracker,...
October 12, 2015
Lasagna comes in all shapes, sizes and flavors. Like most fall foods, this lasagna is inspired by the rich spices associated with the season. This particular variation combines roasted...
October 9, 2015
If you are looking for a fun dessert to kick off your Halloween festivities, look no further. We have got cakes that range from being frightening realistic (see brain cake) to super easy (like...
October 8, 2015
Fresh apple pie is a cornerstone of the fall season. However, not all of us have the luxury of having the day to prepare homemade pie crust and visit the apple orchard to pick the season's...
October 7, 2015
Pecan chocolate butterscotch pumpkin bread is packed full of flavor that one slice simply won't be enough. Pumpkin bread is an iconic symbol of fall and whether you prefer it plain, with...
October 6, 2015
Baked ziti is a classic and this version highlights fall flavors by using pumpkin puree as the base of the sauce instead of tomato sauce. Seasonings such as fresh sage, ground nutmeg and...
October 5, 2015
Butter mushroom and chickpea masala is an approachable Indian inspired recipe that's perfect for Meatless Monday. An array of spices are toasted in clarified butter (ghee) and combined with...
October 1, 2015
Fall means candy, pumpkins, apples, squash and tons of root vegetables. This mashed sweet potato and parsnip puree is as simple as it gets. Cubed sweet potatoes and parsnips are cooked...
October 1, 2015
The summer is officially gone and we are all settling into our normal fall routines which means school drop offs and pick ups, soccer practice and many late nights. Having an arsenal of family...
September 29, 2015
Cheesy chicken chipotle shells is a bold meal that with spice up dinnertime any night of the week. This recipe happens to be one of my "lifesaver" dishes because it is familiar with...
September 25, 2015
Cumin Spiced Potatoes and Peas Ingredients: 3 medium potatoes, cubed 2 tablespoons ghee (clarified butter) or vegetable oil 2 teaspoons whole cumin seeds 1 teaspoon whole coriander seeds, crushed 1/...
September 24, 2015
Barbecue chicken stuffed baked sweet potatoes are the result of a late night and a bare fridge. Baked potatoes are a favorite in my house and we usually serve it with all the fixings (sour...
September 23, 2015
If you have never tasted a Dutch Baby, you are missing out on this dynamite breakfast dish. It is a cross between a pancake and a crepe with crisped golden brown edges and a delightful sponge...
September 22, 2015
There are a million ways to prepare spaghetti and meatballs and this meatless version is one of my favorites. Eggplant meatballs are easier to prepare compared to traditional meatballs...
September 21, 2015
On game night, instead of ordering a pie from your favorite pizzeria, slice open a baguette and prepare French bread pizza at home. This fun and interactive dish is a great way to get everyone...
September 18, 2015
The very last summer tomatoes are making their way to the market. These stragglers are the symbol for seasonal change; vibrant summer stone fruits turn into thick skinned winter squashes...
September 17, 2015
There is nothing quite as perfect as the contrast between sweet and salty in a dessert. This dessert layers buttery homemade caramel in a chocolate almond crust with a a bittersweet ganache...
September 15, 2015
Like many Latin American diets, rice and beans (or feijão) are the foundation of Brazilian cuisine. Beans are eaten throughout the country and presented with nearly every meal. I am...
September 14, 2015
Long ago, food lore decreed that salting beans during the cooking process to avoid a crunchy, uncooked pot of legumes. I have taken this piece of culinary advice to heart until very recently....
September 10, 2015
You can't talk about beans without mentioning the great chili and beans debate. There are activists in both camps, fans of chili with beans and those without. Most notably, Texas is...
September 9, 2015
Conventional culinary wisdom dictates that dried beans should be soaked for at least 12 hours or overnight. If you are like me, you have been preparing beans in this way since you started...
September 8, 2015
Beans and soup were made for each other. Beans love being cooked low and slow and absorb all the great flavors in the soup broth. Soaking the beans for several hours give them a head...
