Totenbeinli
The nuttiest and crunchiest of Swiss cookies.
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 tagged swiss cooking
The nuttiest and crunchiest of Swiss cookies.
These buttery and tender sablés get a helpful kick from the addition of homemade Nocino—a liqueur made with green walnuts.
A boozy, nutty cake featuring a walnut liqueur beloved in Ticino.
This cinnamon bun-adjacent cake is stuffed with nuts and raisins, can be drizzled with icing, and makes a lovely afternoon snack or decadent breakfast.
A perfect use of Swiss chard, both stems and leaves.
This easy summer bake is the perfect way to feature Switzerland’s wonderful summer fruit.
This is the perfect tart for Spargelzeit, asparagus season, the very short window of time in Switzerland where asparagus is available and ubiquitous.
Classic nutty crescents, made with sweet yeasted dough.
The Emmental version of a big eggy pancake, primed for fruity or creamy toppings.
You can serve this easy compote over everything from your morning müesli to a french toast dinner.
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.
Difficult to pronounce, easy to eat, these little cheese tarts are an absolute Swiss classic.
This soup, traditionally eaten on Gründonnerstag, Holy Thursday, contains seven leafy greens and was meant to give you luck in the months to come.
Potatoes slow-cooked in milk for a wonderfully creamy and comforting meal.
Cheesy dumplings in broth—one of the many vegetarian recipes from Zürich’s most famous historic Sanatorium.
This is a quick, one-dish meal featuring seasonal tomatoes and herbs (and lots of sausage).
A perfect storm of sweet toasted bread and blueberries spiked with cream.
Chubby buckwheat dumplings from canton Graubünden.
