Polenta Dumplings

Polenta Dumplings

Marianne Kaltenbach lists these Polentaknödel as a Bündner speciality in her Aus Schweizer Küchen and drizzles her final, already cheese strewn, product with an espresso cup's worth of melted butter.

Dinkel Pop Bars

Dinkel Pop Bars

Dinkel is the German word for spelt and this ancient grain has been cultivated in Europe since the Late Stone Age. But after centuries of dominance, spelt production gave way to its heartier cousin, wheat, which required less care and yielded more grain. 

Through the hard work of farmers and millers, spelt was saved, and protected, and now can be enjoyed in numerous forms, from pasta to these puffed spelt bars.

Spargel und Schinkli

Spargel und Schinkli

I know it's much easier to buy a tube, but impossibly light, creamy, homemade mayo is not only more delicious, it's also surprisingly easy to make, especially with an immersion blender.

Pair it with ham, asparagus, and a poached egg for a perfect light spring dinner.

Mönchsbart Spaghetti

Mönchsbart Spaghetti

The Mönchsbart that arrives each spring in Switzerland is mostly grown next door along the Italian coast and in Ticino, where it is known as barbe di frate or agretti. Although its season is extremely limited, I managed to find it in my local Coop in the middle of the Emmental. 

Absinthe Crème Caramel

Absinthe Crème Caramel

"I climbed out of the window, right past the police officer at my door, and I went to warn my friends."

So said the woman on the video, as the camera zoomed in on her knee high leather boots.

"I came in through the front door—boy was the cop surprised to see me. I invited him in and made him a coffee, but I had to promise not to tell anyone that I'd gotten out."