Mario Batali's Network
Tommy Habetz adopted the southern Mediterranean style of pairing spicy cured meats and shellfish while working with chef Mark Ladner at Lupa in Manhattan. Here he combines hot soppressata with Manila clams, a very common West Coast shellfish; for cooks on the East Coast, he recommends using either littleneck clams or cockles.
F&W's Mad Genius Tips and More Featured Video
Congratulations to Mei Lin, winner of Top Chef Season 12.