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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.

Chef Nicole Heaney shows her sablefish with apple puree, Brussels sprouts and farro risotto. Credit: Copyright 2015 David Latt

Cooking for dinner parties should be fun. If the occasion is a holiday, a birthday or a personal landmark, celebrating at home with a

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Red O Restaurant Thanksgiving succotash made with corn, poblano chilies, butternut squash, onion, cotija cheese, cilantro. Credit: Copyright 2015 David Latt

Thanksgiving is the best of times. Friends and family gather together to celebrate one another and the season. And yet there is the nagging

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Gin Cocktail with fresh lime and burnt orange peel at Al’s Wine & Whiskey Lounge, Syracuse, N.Y. Credit: Copyright 2015 David Latt

With fall approaching and colder months on the horizon, it's time to switch from ice cold bottles of beer, glasses of crisp chardonnay, salt-rimmed

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Sorrel soup with crème fraîche prepared by chef Jacques Fiorentino at L'Assiette Steak Frites. Credit: Copyright 2015 David Latt

Puréed vegetable soups make an excellent entrée for a delicious meal consisting entirely of a soup and salad. Wanting an authentic French recipe, I visited

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Charred ears of corn on a grill. The corn will be used in a Mexican corn salad. Credit: Copyright 2015 David Latt

An abundance of corn in farmers markets is a delight and a challenge. Having already grilled platters of corn on the barbecue and boiled

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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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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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Late-harvest grapes at Luna Vineyards. Credit: Copyright 2014 David Latt

California's Napa Valley is home to some of America's best wineries. The valley is also well-known as an incubator of female winemakers. Shawna Miller

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