About: Art Rodriguez

Recent Posts by Art Rodriguez

Guest Post: Rochelle Palermo Shares Her Pan Dulce Recipe

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Rochelle
Editor’s Note: We cannot say enough how honored we are to have recipe developer and food editor to some of best and brightest chefs in the world share exclusively with LatinoFoodie readers her pan dulce recipe. I  had the opportunity to work with Rochelle Palermo during and after culinary school.  At this point Rochelle has tested, written, and developed recipes for top-shelf cookbooks and magazines,...
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Balance Your Binge with Exercise This New Year and Recharge Your Body with Milk #HazloEjercicio

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Getting ready to exercise!
With all the Christmas and New Year’s parties, Posadas, weekends of baking, and the countless tamaladas, it is very easy to be saddled with a few extra pounds and a little extra guilt.  I’m not a health nut and I don’t count calories, but this time of year I take that guilt…wallow in it for a few days (or until we finish all the pan...
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Orange Cranberry Pistachio Biscotti

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Twice baked
Biscotti?  On LatinoFoodie?  Sure!  This twice baked Italian bread is perfect for any time of the year, but they are especially suited to holiday gift giving.  For the second year in a row we baked off dozens of scrumptious biscotti as gifts to our friends and family.  The Italian cookie is ideal for packing and shipping off.  If you are feeling adventurous this New Year’s Day,...
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For One Night Only Playa Restaurant Hosts “Foods from Chile”

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Blueberry & Violet Flower Ice Cream
With fertile land and pristine waters stretching across the long Latin American country, Chile features some of the world’s best produce and cuisine. We had a chance to experience the richness of flavors recently at Playa Restaurant in Beverly Hills. Launching a new campaign in the U.S. called “Foods from Chile,” Playa Chef John Rivera Sedlar opened the doors of his restaurant to renowned Chilean Chef...
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Apple and Roasted Sweet Potato Salad

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Roasting Sweet Potatoes
The first time I tried to make sweet potatoes, I made chips.  I did not know what I was doing.  The slices where unseasoned, too thick, and raw.  I felt awful when my good friend Sabby spit it out, after she spit out my roasted eggplant.  My sweet potatoes were a far cry from my mamas decadent syrupy camotes con leche.  Fast forward ten years...
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