Nadia G's Puttanesca Panzarotti are stuffed, fried & bursting with flavor.
Anchovies: elegant or "wormy-looking"? And garlic: pound it or slice it?
David visits with a retired man who preserves anchovies for a living.
These flaky, savory little French tartlets start with homemade puff pastry.
Anchovies & Olives seafood restaurant is like Italy moved to Seattle.
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.
In Seattle, Ben samples a salad of giant geoduck ("gooeyduck") clams.
Caramelized onion toasts are redolent of the flavors of the Mediterranean.
Giada whips up a quick dish of bowtie pasta with broccoli.