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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.

Coho salmon filet with crispy skin on a bed of parsnip puree with chanterelle mushrooms with a beurre blanc sauce in chef Taylor Boudreaux's kitchen at the Napa Valley Grille. Credit: David Latt

One of the delights of eating in a restaurant is enjoying a dish that seems difficult to create at home. Getting crispy skin on

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Ganache-filled chocolates at Durig Chocolatier in Lausanne, Switzerland. Credit: David Latt

Even the most jaded of adults will stand outside the plate glass window of a chocolate shop and stare at the candies inside with

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An amuse-bouche from Le Chat Botte, Beau Rivage Hotel, Switzerland, Geneva, chef Dominique. Credit: David Latt

Start a meal with an amuse-bouche, and you've gone from zero to 60 in five seconds. Fine dining chefs learned long ago that an

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Cast-iron Korean griddles on their heat proof wooden platters at Gio Restaurant Equipment in Los Angeles. Credit: David Latt

With the outdoor barbecue mothballed for the season, cooks might think the joy of food caramelized by intense heat has to wait until summer.

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Tapenade and farro. Credit: David Latt

Salty, fragrant tapenade and chewy, nutty farro -- an heirloom grain now favored in salads and side dishes -- are unlikely partners. Tossed together

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Fresh corn from the farmers market in Pacific Palisades, Calif. Credit: David Latt

By the end of summer, most of us are tired of heat waves, but that weather is just what seasonal produce loves. Super heated

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Surf and turf with penne pasta with caramelized chicken livers and anchovies. Credit: David Latt

In many Italian, Spanish and French dishes, anchovy filets supply a deeply nuanced umami that turns the ordinary into the passionately delicious. Italian puttanesca,

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Tartare of yellowfin tuna and diver scallops seasoned with American caviar. Credit: Diana DeLucia

Looking ahead to hot days when meals must be light and flavorful, home cooks and restaurant chefs alike want light and flavorful dishes to

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