Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All in Classic Swiss Recipes
This buttery pear and raisin tart was traditionally served during Geneva’s Escalade celebrations in early December.
Lucerne’s version of the classic Swiss pear bread.
Solothurn’s very own cake, chock full of hazelnuts.
This central Swiss dish is comfort food at its finest.
For many, Riz Casimir is a nostalgic classic from Swiss childhood.
I’m delighted to introduce my friend Friedrich Studer, who wrote this guest post on how to make a perfect Schwarze, boozy coffee from the Entlebuch.
Although it takes a bit of time, I love making this cake. It looks impressive and tastes wonderful, especially if you aren’t shy with the kirsch that features throughout.
If you live in the Emmental, there is only one place for Merängge: Kemmeriboden.
Vitello Tonnato, the Italian veal and tuna dish, is beloved throughout Switzerland all summer long.
The summer of Wähe continues.
As a child, the start of Switzerland’s national holiday was always the same—breakfast at my grandmother’s house, a round little Weggli topped with a tiny Swiss flag on each plate.
Nothing beats the sophisticated Eiskaffee as a treat on a hot summer’s day in Switzerland.
A classic dish that has been around for centuries, these fried sage leaves whose name translates to “sage mice”, are so called because they resemble the little critters, with the stems as tails.
One of Switzerland’s favourite meals is one of its simplest, Gschwellti mit Chäs, boiled potatoes with cheese.
Serve your Spinatwähe for lunch or dinner, with a side salad (maybe tomatoes?) or not, still warm from the oven, or cooled—anything goes.
There are plenty of delicious things to make with strawberries, and as they go mouldy quickly, it’s sometimes best to freeze them, jam them, or throw them on top of a tart like this one.
Slicing a loaf of Solothurnerbrot means a satisfying crunch and a generous spray of crumbs.
No rice, no semolina, no leftover bread—just a whole lot of cream.
Quick and easy, this cheesy meal will see you through the last few snowy days of the year.
