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 tagged regional
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.
A versatile toast from the Entlebuch, sweet and savoury, where creamy mushrooms are the star of the show.
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.
Slicing a loaf of Solothurnerbrot means a satisfying crunch and a generous spray of crumbs.
Dress your asparagus in raclette and Rohschinken.
I love Schabziger, Glarus’ polarizing green cheese, and was glad to have an excuse to spread it all over the leftovers in my breadbox.
This beefy dish comes from Einsiedeln, home to a famous abbey—and Switzerland’s most famous alchemist.
This recipe comes from Marianne Kaltenbach’s Aus Schweizer Küche, where the potato is sliced in rounds and an interesting ingredient is added—Milchkaffee. If you don’t have it at hand, you can use just milk, or even a glass of white wine.
Pane dei morti, Bread of the Dead, is a cookie that was traditionally baked throughout Italy and Italian Switzerland to commemorate the dead.
Ask someone from Zürich if they’ve ever had Zürcherbrot, and they might give you a blank stare—even though it’s the best-selling bread in the country.
After a hard day of breaking flax, there’s no better reward than this traditional caramel schnapps.
Although it’s now an absolute standard of Swiss cuisine, the famous dish Zürich Geschnetzeltes (or Züri Gschnätzlets in dialect) is relatively modern, first appearing in the late 1940s.
This easy, one-pot meal is a favourite of central Swiss families, especially those in canton Nidwalden. Perfect for new potatoes, beans, and beans' favourite herb, summer savoury. Throw everything in a pot, simmer for an hour, and you've got dinner.
My husband requests Cholera (the classic Walliser potato and cheese filled pie) on a bi-weekly basis, but during the summer months I am disenchanted by the idea of wrapping potatoes in pastry.
Wrapping bacon, cheese, and peaches I'm OK with.
Throughout the valleys of Ticino you can find the beloved Luganighe sausage.
The Basler Kirschenbrottorte is just what the German describes—cherry bread cake from Basel. It's basically a big bread pudding, chock full of cherries.
This classic Bündner dish is made up of buttery potato niblets, served with cheese, apple or cranberry sauce, and milky coffee.
What better way to celebrate St Fridolin, patron saint of Glaurs, than with the flaky, double stuffed puff pastry Glarner Pastete? Half filled with plums and half with almond paste, it's beloved in the canton and made in numerous bakeries throughout the region.
These love letters from canton Solothurn are a perfect treat for your Gal- or Valentine.
With a few humble ingredients you can make this classic dish from canton Uri—pear mashed potatoes, crowned with onions.
