Anchovies: elegant or "wormy-looking"? And garlic: pound it or slice it?
Nadia G's Puttanesca Panzarotti are stuffed, fried & bursting with flavor.
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.
Caramelized onion toasts are redolent of the flavors of the Mediterranean.
David stuffs zucchini flowers with cheese and anchovies, then fries them.
Aida makes a simple one-dish salad of green beans with a lemon dressing.
Giada whips up a quick dish of bowtie pasta with broccoli.
Add the dressing while the potatoes are warm so they'll soak it all up.