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David Latt has been a television writer/producer for 30 years, working on "Hill Street Blues" (won an Emmy), "The Hitchhiker," "Bakersfield P.D.," "Get A Life," "EZ Streets," "Stir Crazy," David Lynch's "Twin Peaks" (nominated for a second Emmy) and many others. He co-wrote half a dozen pilot scripts and headed the writing staff of DotComix a motion-capture animation website. And through the long hours and stress of dealing with production craziness -- bad weather, out of control costs, needy actors, and distressed fellow writers -- he shopped at farmers markets, cooked, and wrote about how important it is to eat well.

At times after a difficult week, he would cook all weekend. Eight, 10 hours each day, he worked at the cutting board and stove, cooking until he got his focus back and filled the dining room table with small plates of California-Mediterranean style dishes for his family and friends to enjoy. Wanting to share his passion about food, he wrote recipes and described the fun of exploring the local farmers markets.

Putting his television experience to good use, he created Secrets of Restaurant Chefs, a YouTube channel, with lively videos by well-known chefs sharing their favorite recipes.

In addition to writing about food for Zester Daily and his own sites, Men Who Like to Cook and Men Who Like to Travel, he has contributed to Mark Bittman's New York Times food blog, Bitten, One for the Table and TravelingMom. His helpful guide to holiday entertaining, "10 Delicious Holiday Recipes," is available on Amazon eCookbooks. He still develops for television but finds time to take his passion for food on the road as a contributor to Peter Greenberg's travel site, New York Daily News and Luxury Travel Magazine.

Japanese fried chicken tatsuta age with spicy ponzu sauce at Roku. Credit: Copyright 2016 David Latt

Fried chicken, oh how you are loved. Crisp on the outside, moist inside and savory-sweet, fried chicken is solidly on the list of favorite

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Corn-Lobster Congee topped with chopped tomatoes and sliced scallions. Credit: Copyright 2016 David Latt

For many people the arrival of vine-ripened tomatoes marks the beginning of summer. But for me, it's the mounds of corn at our farmers

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Watermelon Surprise, watermelon ice cubes in a vodka cocktail. Credit: Copyright 2016 David Latt

You love summer but not when it is uncomfortably hot. For relief, you could jump into the pool. Or, you could cut a thick

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Dry rub pork ribs cut apart after slow roasting and ready for serving. Credit: Copyright 2016 David Latt

The summertime debate is on. What is the easiest way to cook pork ribs? Boil, roast or grill? High heat, low heat, wet sauce

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Bing cherry infused vodka in quart jars. Credit: Copyright 2015 David Latt

Infusing vodka with fruit is perfect for summer and holiday entertaining. Colorful and easy to make, all you do is place the washed fruit

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Fruit Salad Cocktails with espresso spoons. Credit: Copyright 2015 David Latt

Walk the farmers markets and enjoy a grand show of summer's bountiful harvest. Leafy greens have reappeared along with all manner of beans and

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Charred garbanzo beans, shiitake mushrooms and onions in a carbon steel pan. Credit: Copyright2016 David Latt

Going vegan tastes so good when you turn up the heat on garbanzo beans and create a beautifully charred vegetable salad. [aside] Carbon steel pans and

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Red snapper ceviche at Paladar Vistamar. Credit: Copyright 2016 David Latt

Havana is back in the news. For more than half a century, Cuba has been off limits to Americans. With the reopening of the

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