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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 non-descript bar was the perfect refuge for a rainy spring afternoon. Seated at a small Formica table that would have been at home

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Susan Feniger, one of Los Angeles' best-known restaurateurs, is always planning her next food trip, as soon as she comes home. Feniger's  restaurant Street,

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James Johnston

"We are what we eat" should be amended to "We are what we ate growing up." Somehow the food we ate as kids gets

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Roasted kale and celery root salad.

Enjoying winter's chill outdoors requires a well-insulated coat and good gloves. Indoors, the kitchen fights back the cold with a hot oven and good

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one-egg omelet

A new year with new resolves for personal improvement is the best of times and the worst of times. At the top of many

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sour cream coffee cake

Some holidays have specific associations. Thanksgiving has turkey and stuffing. New Year's Eve and eggnog go hand in hand. Chanukah isn't Chanukah without potato

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preserved lemons

You love giving holiday gifts, but Black Friday and Cyber Monday made you nervous and you dread last-minute shopping. Crowded stores and overflowing parking

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flourless chocolate cake

Thanksgiving celebrates family and traditions. Shaped by a lifetime of expectations, most people think the meal must include turkey, stuffing, gravy, cranberry sauce and

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