Fruchtewähe vom Blech
This fruit Wähe—a big, beautiful fruit tart—feeds a crowd.
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.
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 fruit Wähe—a big, beautiful fruit tart—feeds a crowd.
Floral, citrusy and fresh, this summery jelly is like sunshine in a jar.
A feast platter of epic proportions.
Classic nutty crescents, made with sweet yeasted dough.
A savoury bread pudding from canton Graubünden.
Stewed cherries topped with crispy, buttery bread.
The Emmental version of a big eggy pancake, primed for fruity or creamy toppings.
Suure Mocke is braised beef with a slightly sweet and tangy sauce. The sour part comes from a long soak in vinegar and red wine.
Nothing beats a bratwurst with Zwiebelsauce—a rich brown sauce made from onions.
Difficult to pronounce, easy to eat, these little cheese tarts are an absolute Swiss classic.
This firm semolina pudding is a Swiss childhood classic.
These bacon-stuffed piggies will start your new year right.
Christmas markets and Chilbis are few and far between this year, so why not create the magic taste of Gebrannte Mandeln, sugary roasted almonds, at home?
Schaffhausen’s famous onion tart, with a hint of bacon.
Grated apples, toasted nuts and cinnamon are all stuffed into a sweet crust. This perpetually juicy tart, named for Zürich’s clergy houses, is an apple-lover’s dream.
This classic family favourite borrows five ‘p’s from the Italians—pomodoro, Parmigiano, panna, prezzemolo, pepe—but seems to be Swiss at heart.
Not chewy, but rather firm and tender, this classic Swiss confection is made of two simple ingredients, quince and sugar.
Full of greens and cream, this classic soup from canton Fribourg is sure to warm your belly.
Chur’s meatiest offering, in pie form.
Delicious horseshoes, stuffed with nuts and honey.
