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 top sixty
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.
A dish of many names, Rispor from canton Uri is basically leek risotto, heavy on the leeks, with a big pile of grated Sbrinz cheese stirred in at the end.
Glimmering in Swiss bakery windows are the weighty Vogelnestli (bird’s nests), with a buttery base and nutty meringue border filled with jam.
This is a classic bread pudding cake from Ticino, with as many versions as there are Nonnas in the canton.
Solothurn’s very own cake, chock full of hazelnuts.
Fabiana’s Lucernese gingerbread, is a fan favourite among her five children, numerous grandchildren, and Sam’s family, who lived next door for over a decade.
For many, Riz Casimir is a nostalgic classic from Swiss childhood.
If you live in the Emmental, there is only one place for Merängge: Kemmeriboden.
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.
Slicing a loaf of Solothurnerbrot means a satisfying crunch and a generous spray of crumbs.
Quick and easy, this cheesy meal will see you through the last few snowy days of the year.
This beefy dish comes from Einsiedeln, home to a famous abbey—and Switzerland’s most famous alchemist.
I have long avoided making deep-fried Zigerkrapfen, but this year I found myself with a slab of Ziger in one hand and my little Bernese cookbook of 1749 in the other.
A puff pastry alternative was born.
Rice pudding on a bed of applesauce and sprinkled with cinnamon sugar. Classic comfort food.
It’s at Chilbis, weekly markets, yearly markets, Christmas markets, and any other sorts of general festivities, where you’re bound to find Magenbrot, pieces of Lebkuchen with a sugary coating, often in bright pink bags.
Switzerland’s beloved open-faced apple pie, with custard and non-custard filling.
On hot days in Switzerland, like in many other countries, people eat salad.
But because it's Switzerland, sometimes a lot of cheese is involved.
