PhotoSam Sifton emails readers of Cooking five days a week to talk about food and suggest recipes. Download the NYT Cooking app here. Julia Moskin has an amazing new project up at NYT Cooking: “How to Make a Gingerbread House” (above). The dough needs to sit for a day, though, then dry for another few days, up to a week, before the build. And you could make – and freeze – a tourtière or two for holiday eating, or emergency eating, or both.

Source: New York Times December 08, 2017 16:07 UTC