Cooking for the holidays usually involves intricate recipes and laborious all-day sessions in the kitchen, but you also need a few quick recipes that you can whip together and serve to a group of people. We’re here to help!
Try this delicious Cranberry & Brie Holiday Pull-Apart Bread (recipe also available below) from Tasty Ultimate: How to Cook Basically Anything. It’s easy to make, and it is indeed tasty.
While you prep this yummy bread dish, these short story collections are the perfect pairing for your (shorter) time in the kitchen.
From a family saved from ruin by a mysterious benefactor to a downtrodden boxer who shows unexpected kindness to a mugger, this is a powerful collection of short fiction that takes readers into the innermost lives of everyday people. Each story is read by a different narrator—the author among them!
Praised by the Washington Post as “Tennessee Williams . . . transposed to the twenty-first-century South,” Nick White paints pictures of idyllic Southern landscapes, characters fulfilling their roles as students, wives, boyfriends, sons. But they are not what they seem…
“Groff’s words and performance make this an irresistible listen.” —Audiofile, Earphones Award Winner
The stories in this collection span characters, towns, and decades. Bestselling author Lauren Groff pinpoints the moments and decisions and connections behind human pleasure and pain, hope and despair, love and fury.
For more short story recommendations, browse this collection.
CRANBERRY & BRIE HOLIDAY PULL-APART BREAD
Serves 8 to 12
Nonstick cooking spray
1 pound rind-on Brie cheese, cut into 1-inch cubes
2 (16-ounce) cans refrigerated biscuit dough
1 teaspoon coarsely chopped fresh thyme leaves
1 teaspoon coarsely chopped fresh rosemary
1 (14-ounce) can whole-berry cranberry sauce
1. Preheat the oven to 350°F. Coat a 10-cup Bundt pan with cooking spray.
2. Open the can of dough and separate the individual biscuits. Using your hands, tear each round in half. Flatten a piece of torn dough in your palm and place 1 cube of Brie in the center. Pinch the dough around the cheese to enclose it, then roll it into a small ball. Repeat with the remaining dough and Brie.
3. Place a layer of the cheese-filled dough balls in the bottom of the prepared pan, spacing them out evenly. Sprinkle this layer with one third each of the thyme and rosemary leaves, then spoon about one third of the cranberry sauce evenly over the top. Repeat this layering until all the ingredients have been added to the pan, finishing with the cranberry sauce.
4. Bake until the dough is golden brown and the cranberry sauce is bubbling on top, about 40 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Invert the monkey bread onto a serving plate (see box, below), and serve warm.
Recipe reprinted from Tasty Ultimate: How to Cook Basically Anything. Copyright © 2018 by BuzzFeed, Inc. Photographs copyright © 2018 by Lauren Volo. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.