Skinny Girls Roadshow LIVE from Seattle — Mallmann in the Northwest

My pal, Donnie, sent his son Ben over one morning with a cookbook by Francis Mallmann.

“My dad wants you to make this,” he said, opening the thick volume to a bookmarked page.

Francis Mallmann is an Argentine chef from Patagonia who likes to cook over open fire. The recipe was for a grilled cow. In the ingredients section, it called for “One cow, butterflied.” I imagined walking to the meat counter at the Whole Foods and asking for a cow.

Salmon at Pike's Place Market in Seattle

Salmon at Pike’s Place Market in Seattle

Prior to our Labor Day weekend visit to Seattle to see our friends, the Pfaffs, I had suggested to host Bob that we might do an open-fire Mallmann dinner, which wouldn’t be practical at home in Topanga Canyon, where I might burn the better part of drought-stricken Southern California to the ground. More

Happy National Crab-Stuffed Flounder Day

Browsing the news items on, I was surprised to discover that today, February 18th, is National Crab-Stuffed Flounder Day.

Can you spot the flounder?

Can you spot the flounder?

Not only did I not realize it was a holiday, but I’ll admit I didn’t even know people stuffed flounder with crab. Not that I’m against the idea, mind you — I’ve been known to stuff everything from sushi rolls to artichokes with crab. Why not a flounder? More

Secret Weapon Ingredient #2: Ponzu

Some of my favorite secret-weapon ingredients come from the cuisine of Japan. Ponzu is one such product.

"Japan's Favorite" ponzu

You’ve probably been eating ponzu all along, even if you didn’t know it. It’s the citrussy soy sauce they put on top of certain dishes at the sushi bar. But it has uses far beyond that in your kitchen. More