Anchovies: elegant or "wormy-looking"? And garlic: pound it or slice it?
David visits with a retired man who preserves anchovies for a living.
Nadia G's Puttanesca Panzarotti are stuffed, fried & bursting with flavor.
These flaky, savory little French tartlets start with homemade puff pastry.
David stuffs zucchini flowers with cheese and anchovies, then fries them.
Anchovies & Olives seafood restaurant is like Italy moved to Seattle.
Caramelized onion toasts are redolent of the flavors of the Mediterranean.
Bill teaches viewers how to make penne pasta with fresh tuna.
Aida makes a simple one-dish salad of green beans with a lemon dressing.
Add the dressing while the potatoes are warm so they'll soak it all up.