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The Best Of Bridge Sunday Suppers cookbook offers recipes for dinners that inspire talking and laughing with the people who are most important to us. Sheet Pan Chicken With Pistachios And Honey recipe included in this post.
The product(s) featured in this post was provided free of cost to me. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way.
Series: Best of Bridge
Spiral-bound: 324 pages
Publisher: Robert Rose; Spi edition (September 19, 2017)
Cover price $29.95
Purchase on Amazon
Quick and easy meals will always have a place in our kitchens (and in our hearts), but sometimes it’s nice to take your time and put a meal together with a little extra care and love. This all-new collection of recipes will tempt family and friends to the table for Sunday supper, or for a home-cooked dinner any day of the week.
Whether you want to prepare an elegant feast for a special occasion or need some simple ideas for meals that will entice your family back to good food, good conversation and laughter at the dinner table, these recipes celebrate what’s on the table — and who’s around it.
The ladies behind the beloved Best of Bridge series have passed the baton to a new trio of friends, who are carrying on the tradition and connecting Bridge to a new generation of home cooks. Elizabeth Chorney-Booth, Sue Duncan and Julie Van Rosendaal are creating recipes that reflect both their friendship and their love of cooking – all in homage to the extrordinary legacy built by the original ladies.
Most of the family gatherings I’ve most enjoyed involved a meal and lots of good conversation. That’s part of the idea behind this cookbook, to share recipes that the family will enjoy and that will keep them at the table enjoying the food and each other’s company.
Chapters in this cookbook include:
- Big Roasts
- Small Meats
- On The Grill
- Stews & Braises
- Casseroles & Savory Pies
- Pizzas & Pastas
- Homemade Breads
- Sauces & Condiments
While there are only 32 photos in this cookbook, there’s no shortage of recipes, with the tally being just over 200. The recipes in this cookbook are all easy to understand, calling for ingredients you likely have on hand or can pick up at a nearby grocery store. If you’re the type of person that opens up a cookbook to see if you can make something right then (I am) you should know that you will need to read through the recipes to determine how much prep and/or cooking time is required. While the word suppers may have you wondering if all of the recipes are for big, fancy meals that take a ton of time and work, that’s not the case. There are all sorts of recipes in this cookbook, including quick meals and meals for the grill. The cookbook has something for everyone and is appropriate for anyone looking to expand the amount of dishes they serve at family gatherings.
Here’s a recipe from the cookbook.
Sheet Pan Chicken With Pistachios And Honey
Courtesy of Best of Bridge Sunday Suppers by Best of Bridge © 2017 www.robertrose.ca Available where books are sold. Image credit: Matt Johannsson, Reflector Inc.
This is a variation of a slightly more exotic chicken dish created by Yotam Ottolenghi. We loved the idea of roasting chicken pieces with honey and nuts, but wanted to simplify the ingredients to reflect what’s usually in our own pantries. The result is just as delicious. Serve over rice.
Serves 4 to 6.
Any combination of bone-in skin-on chicken pieces is fine in this recipe, and the same amount of marinade will work for a slightly larger quantity. If you are comfortable with dismantling a whole chicken (or have a butcher who will do it for you), that will work. For ease, we also like buying a couple of packages of chicken thighs and legs.
- 1 onion, chopped
- 1 tsp ground ginger (5 mL)
- 1 tsp ground cinnamon (5 mL)
- Pinch saffron
- 1⁄4 cup olive oil (60 mL)
- Juice of 1 lemon
- Salt and black pepper to taste
- 2 lbs assorted bone-in skin-on chicken pieces (1 kg)
- 3 tbsp liquid honey (45 mL)1⁄2 tsp vanilla (2 mL)
- 1 tbsp warm water (approx.) (15 mL)
- 3⁄4 cup shelled pistachios, roughly chopped (175 mL)
In a small bowl, combine onion, ginger, cinnamon, saffron, oil, lemon juice, salt and pepper. Place chicken in a shallow dish (or sealable plastic bag) and cover with marinade. Cover and refrigerate for a couple of hours or overnight.
Preheat oven to 400°F (200°C). Remove chicken from marinade and arrange on a rimmed baking sheet, then pour marinade over top. Roast for 35 minutes.
Meanwhile, in another small bowl, combine honey and vanilla. Stir in warm water to form a paste (start with a little water and add more until you get a workable consistency). Stir in pistachios. Remove chicken from oven and spread paste evenly on top of chicken. Bake for 5 to 10 minutes or until juices run clear when chicken is pierced.