Easy no-yeast cinnamon rolls with thick swirls of icing

"Stop what you are doing and MAKE THIS."

View in browser|nytimes.com Continue reading the main story December 24, 2023 David Malosh for The New York Times. Food Stylist: Simon Andrews. Easy no-yeast cinnamon rolls, a gift to whoever's in charge of breakfast By Sam Sifton Good morning. This is it, for those celebrating Christmas tomorrow: the final push. Maybe there's a turkey dry-brining in the fridge, or a ham waiting for its holiday glaze. Some will prepare prime rib, or a mushroom Wellington, or crack open oysters by an open fire. Perhaps you'll make cookies today, so that the children may leave a few out for Santa in the evening. You could make pastelitos, or a big lasagna, for the coming hordes of family, or to eat slowly over the coming days. I am partial, myself, to these easy, no-yeast cinnamon rolls, a recipe our Margaux Laskey adapted from the one Allysa Torey uses at Magnolia Bakery. (A mixture of baking soda and baking powder offers the lift.) They're a perfect introduction to a few days of gifts and carols, cups of coffee and naps on the couch. "Stop what you are doing and MAKE THIS," one of our readers noted on the recipe. "They are outstanding!" Featured Recipe Easy No-Yeast Cinnamon Rolls View Recipe → As for the rest of the week. … Monday If your Christmas plans call for a showstopper, you should consider Alexa Weibel's ace recipe for a squash and root vegetable ombré gratin, which is exactly the sort of project to keep you out of trouble in the kitchen for a few hours. It's not just beautiful, but incredibly delicious, a holiday wow. Continue reading the main story ADVERTISEMENT Christopher Testani for The New York Times. Food Stylist: Barrett Washburne. Ombré Gratin By Alexa Weibel 3 hours Makes 12 servings Tuesday Yewande Komolafe's recipe for jollof rice is as suitable for a Boxing Day dinner as it is for the start of the Kwanzaa holiday, a dish worth arguing over and making your own. Braised goat — or lamb, pork or beef — to go with? Yes, please! Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Paige Hicks. Jollof Rice By Yewande Komolafe 1 1/2 hours Makes 8 to 10 servings Wednesday I love Genevieve Ko's recipe for roasted salmon with miso cream, both because it's fantastic and because it comes together relatively quickly for such a stunning platter of food. I pile thatches of watercress around the fish when I serve it, alongside a crunchy baguette. Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Roasted Salmon With Miso Cream By Genevieve Ko 30 minutes Makes 8 servings Thursday After days of feasting, I'll downshift into Sarah DiGregorio's slow-cooker cauliflower, potato and white bean soup, allow it to burble along all day, then serve it beneath a topping of shredded Cheddar and sour-cream-and-onion potato chips — a homey and, I think, kind of elegant touch. David Malosh for The New York Times. Food Stylist: Simon Andrews. Slow-Cooker Cauliflower, Potato and White Bean Soup By Sarah DiGregorio 8 hours and 25 minutes  Makes 6 servings  Friday And then you can head into the holiday weekend with an easy win in advance of all the Auld Lang Syne: Francis Lam's stir-fried tomatoes and eggs. It's home-style Chinese food at its easiest and most delicious, perfect with a mound of rice. Sang An for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. Chinese Stir-Fried Tomatoes and Eggs By Francis Lam 20 minutes Makes 2 or 3 servings, with rice Thousands and thousands more recipes are stacked like bales of hay in the fields of New York Times Cooking. Yes, it's true: You need a subscription to read them. Subscriptions make this whole operation possible. Please, if you haven't taken one out yet, would you please consider doing so today? There's even a holiday sale on — you get 50 percent off your first year — but it ends soon. Thank you. Ask us for help if you run into issues with our technology: Write to cookingcare@nytimes.com, and someone will get back to you. Or, if you'd like to say hello, make a complaint or pay the team a compliment, you can write to me. I'm at foodeditor@nytimes.com. I'm sorry that I can't respond to every letter. But I read every one I receive. Now, it's a considerable distance from anything to do with food, but I ran across a Jack Reacher novel by Lee Child that I hadn't read: "Bad Luck and Trouble," from 2007. It's terrific, but if you'd prefer to zone out in front of a screen, the story forms the backbone of the second season of "Reacher," just out on Amazon Prime. I also really enjoyed Robert Darnton on the dream of a universal library, in The New York Review of Books. And yes, you should read Sloane Crosley on Greta Gerwig, in Vanity Fair. Finally, do take a few minutes to watch and listen to Shane MacGowan's friends and former bandmates perform "Fairytale of New York" at MacGowan's funeral in Nenagh, in County Tipperary, Ireland, last week. The bells were ringing out for Christmas Day. I'm off next week, but I'll see you on New Year's Eve. Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. 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