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