Mandelgipfel
Classic nutty crescents, made with sweet yeasted dough.
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 top thirty
Classic nutty crescents, made with sweet yeasted dough.
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.
The version from Murten, this bready base is topped with slightly sour, slightly caramelized cream.
These plump croissants are a Swiss bakery staple, stuffed with a sweet nut filling.
This central Swiss dish is comfort food at its finest.
As a child, the start of Switzerland’s national holiday was always the same—breakfast at my grandmother’s house, a round little Weggli topped with a tiny Swiss flag on each plate.
Perfect for apéro (or anytime), these ham croissants are flaky on the outside and savoury on the inside.
Brönnti Creme is a beloved Swiss dessert that you’ll find on the menu everywhere, from Grosi’s kitchen to high-end restaurants.
Although it’s a simple dish, there are still many ways to mess it up.
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.
It was Swiss farmers who first enjoyed Rösti—for breakfast. Today, this grated, fried potato pancake is enjoyed at any time of day, either as its own meal or as a side dish.
Easily Switzerland's most famous bread, Zopf is enjoyed in all regions of the country, particularly the Emmental, where butter is treasured and added to the bread with abandon, and the braids are often giant and sold by the metre.
Vogelheu (literally, bird's hay) is a classic Swiss dinner and the perfect way to use up leftover bread and incorporate seasonal fruits into a meal.
It's basically bite-sized french toast.
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.
Schinken im Teig just means ham in dough. Here the pork is first studded with dried fruit and carefully wrapped with bacon.
With a few humble ingredients you can make this classic dish from canton Uri—pear mashed potatoes, crowned with onions.
Grittibänz, sweet doughy bread boys, accompany the visit from Samichlaus on December 6th.
Sometimes my Swiss friends ask me questions about North American baked goods like: "what's the difference between a cupcake and a muffin?"
And I ask them questions like: "What's the difference between a Torte and a Kuchen?"
