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.
These crackers are easy to make, satisfyingly crispy, and great plain for an Apèro, or the perfect accompaniment to a cheese platter and crudités.
An easy pasta dish featuring Switzerland’s most polarizing cheese.
Asparagus with cured ham from Graubünden and a tangy Bérnaise sauce.
A layer of potatoes, a layer of creamy onions, and cheese on top, this traditional side dish from canton Zürich is pure comfort food.
This firm semolina pudding is a Swiss childhood classic.
Perfect for all your chocolate needs—over ice cream, stirred into warm milk, or even by the spoonful.
This soup, traditionally eaten on Gründonnerstag, Holy Thursday, contains seven leafy greens and was meant to give you luck in the months to come.
Easy meatballs made with some of Switzerland’s favourite sausages.
As sunny as a trip to Ticino, this lemony take on Zug’s Kirschtorte is a tart delight.
Potatoes slow-cooked in milk for a wonderfully creamy and comforting meal.
My grandmother’s super simple cauliflower, with brown butter and breadcrumbs.
Cheesy dumplings in broth—one of the many vegetarian recipes from Zürich’s most famous historic Sanatorium.
I can’t think of anything more comforting than these cheesy mashed potatoes, formed into dumplings, basted in butter and baked in the oven.
These bacon-stuffed piggies will start your new year right.
