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