Bagna calda, translates into “hot bath” And that is what we are going to make: a hot bath of good olive oil that has been infused with garlic and anchovies. It is sublime, not fishy, and has a fantastic umami flavor to it. I have been crazy about this appetizer for years. You can serve it like this a first course or use it as a dip on a platter surrounded by raw and cooked vegetables….or even drizzle on a salad!.

Nothing makes your house smell more fantastic than roasting a chicken. There is something so comfortable and cozy about coming home and smelling that aroma coming from the kitchen. As the weather starts to cool down a bit, I can turn on the oven again without fear of heating up the whole house, and this dish is a perfect way to end summer and can easily be made into the fall months ahead. The chicken is seasoned with fennel seed, which adds a savory subtle anise flavor. The addition of the onions, olives, and wine lends a slight salty sweet pan sauce, making this one of the most flavorful roasted chicken dishes I have prepared. I know you will love it.