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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.

Quarter-sized deviled eggs made with Italian parsley, anchovies and capers. Credit: Copyright 2015 David Latt

What's Easter without Easter eggs? Hide them. Roll them. And, best of all, eat them. Of the many dishes associated with Easter, deviled eggs

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Muhammara-burrata pain au levain toast with pickled radish. Credit: Muhammara-burrata pain au levain toast with pickled radish. Credit: David Latt

The lesser partner of center-stage bacon and eggs at breakfast, toast is often pushed to the edges of the plate waiting for a bit

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Beluga Lentil, Roasted Vegetable Gluten-Free Breakfast. Credit: David Latt

The pursuit of a healthy diet is frequently lamented as an exercise in deprivation. Often the ingredients that must be given up are ones

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Lemon Zest Pound Cake Cookies. Credit: David Latt

Just in time for holiday gatherings and good any time for parties and special occasions, here are two easy-to-make recipes that yield enough delicious

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Gluten-free chocolate chip cookies made by chef Paul Fields for guests at the Inn on Randolph, Napa, Calif.. Credit: David Latt

During a hosted visit to explore the city of Napa, I stayed at the Inn on Randolph in a leafy neighborhood within walking distance

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In the kitchen at The Peninsula Beverly Hills are some of the ingredients used by chef David Codney and his team to prepare truffle macaroni and cheese, including hen-of-the-woods or maitake mushrooms, grated Parmigiano-Reggiano cheese, sweet butter, whole wheat ridged macaroni and thyme sprigs. Credit: David Latt

Thanksgiving dinner is a feast of comfort food's greatest hits. But even as much as I enjoy traditional favorites such as mashed potatoes, sweet

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Roasted tomatoes in a wire mesh strainer over a nonreactive bowl. Credit: David Latt

Autumn and winter are wonderful seasons to enjoy family celebrations and the crackling glow of fireplaces. But for those of us who rely on

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Corn kernels cut off the cob being prepared for freezing. Credit: David Latt

Wanting to cook with farm-to-table ingredients is much more difficult in colder months than in the summer. Eating locally in the fall and winter

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