Good morning! Today we have for you:

• What would happen if you turned cinnamon rolls into a big Bundt cake

• My salt-and-pepper roast chicken, simple and stunning

• And, pistachio-goat cheese bites, great on their own or topping a salad (remember salad?)

It’s Christmas Eve — does that mean it’s too late to start a new holiday tradition for brunch tomorrow? No? Good, because Genevieve Ko has three fantastic new recipes to usher in Christmas Day (after opening all the presents, that is) — or any lazy morning when you want something special to serve.

With characteristic warmth and charm, Genevieve offers dishes that feel different enough to bring “a collective exhale” from the tight grip of tradition, as she writes in an accompanying story. Expanding the holiday menu means “there are no expectations to meet, no standards to uphold when setting down a new dish, just excitement for something delicious.”

Of all the recipes, her cinnamon roll Bundt cake with cream cheese frosting is what I’m most excited to try. She incorporates the aromatic brown sugar flavors of cinnamon rolls into a vanilla butter cake, which is then extravagantly cloaked in cream cheese frosting. No yeast, no proofing, just a showstopping, easy-to-bake cake full of holiday cheer.

Featured Recipe

Cinnamon Roll Bundt Cake With Cream Cheese Frosting

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More food for thought

Breakfast enchiladas: Another of her excellent new brunch recipes, Genevieve’s make-ahead enchiladas feature flour tortillas and crispy potatoes smothered in melted cheese, chorizo and a chili-powder-spiked red sauce, all topped with runny eggs. I’d happily eat this for dinner, too.

Pressure cooker curry short ribs with root vegetables: Ashley Lonsdale took inspiration from a slow-cooked Jamaican goat curry to create her brawny, fragrant stew. But instead of goat, she substitutes beef short ribs, then speeds up the cooking by putting it all into a pressure cooker. You can add any sturdy root vegetables to the pot — carrots, sweet or regular potatoes and celery root will all absorb the sweet, curried flavors. Ashley suggests serving it over rice or with thick slices of toast to catch every drop of the heady, deeply spiced sauce.

Salt-and-pepper roast chicken: After the rush of the holidays, here’s something to cook the weekend after when you might be craving the simple comfort of roast chicken. My recipe is one of the most minimalist and best. After being seasoned liberally with just salt, pepper and a handful of herbs, the bird is roasted in a skillet so the skin gets crisp all over, even on the bottom. Serve it with some kind of green vegetable and a torn-up baguette to dip into the pan drippings, which are always my favorite part.

Collard greens au gratin: Kwanzaa starts on Friday, and Millie Peartree’s savory, vegetable-filled casserole would be a vibrant addition to the celebratory table. She coats the supple greens in a Parmesan cream sauce that adds richness along with salty, earthy notes. If you love a hot spinach dip, you’ll adore Millie’s inspired riff. And if you’re looking for ideas for what else to cook, we have more Kwanzaa suggestions for you here.

Pistachio-goat cheese bites: Need a last-minute snack for the holidays? Kristina Felix’s irresistible, salty-sweet nibbles are perfect to set out with holiday drinks. And if you have any leftover, add them to a green salad where they’ll lend both creaminess and crunch.

That’s all for now. If you need any help with a technical issue, reach out to cookingcare@nytimes.com. And I’m at hellomelissa@nytimes.com if you want to send me a holiday hello.

Wishing you all the happiest and most peaceful of holidays! I’ll see you next week.