The Culture of Food and Drink


Home / Articles Posted by David Latt (Page 10)
David Latt's Image
David Latt 89POSTS

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.

The best aspect of fusion cuisine is when you discover a combination of seemingly unrelated flavors or components that, once you've paired them, make

0

Often overlooked as too difficult for home cooks, gnocchi are surprisingly easy to prepare. Instead of thinking of this classic dish as a special

0

What if one meal fed you twice? Repurposing has been associated with discredited hippie cooking and, yet, last month a photograph of a potato peel

0

For some, Ayrshire Farm in Loudon County, Va., is a model of politically correct agriculture with a mandate of humanely treating livestock and using

0

In recent best-selling food-policy books, so powerfully repulsive was the description of the way livestock were treated on industrial farms and in processing plants,

0

Chefs use pop-ups to experiment with menus before committing to a restaurant's large expenses, but in Austin, Texas, food trucks have paved the way

0

With gray skies overhead and a constant chill in the air, it is easy to long for the fresh taste of sun-ripened tomatoes. Unfortunately,

0

When plunging temperatures herald winter's icy grip, our food cravings turn to hot, comfort food. When we're cold, we hunger for stews filled with tender

0
BOOKS