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.
The milky green Suissesse is creamy and refreshing and makes an excellent brunch drink (or hair of the dog).
Swap out Campari for Appenzeller Alpenbitter for a twist on this classic cocktail.
It was Oeil de Perdrix that led to the most profound and polemic wine revolution in the United States...
This cocktail uses two quintessentially Swiss drinks: Rivella, Switzerland's milk based soda pop, and Graübunden's favourite spirit, Röteli.
High on a Walliser mountain is the tiny community of Mund, who harvest no more than five kilos per year. Saffron grows from crocus flowers, each bloom yielding only three thin scarlet threads. It takes over a hundred flowers to make a single gram, which can cost upwards of 30 francs.
The saying goes that you should be able to read a newspaper (or see a coin) through the liquid, otherwise the coffee is too strong, or not enough booze has been added.
It's the fountain of youth in monkey form!
The name of this 1920s cocktail refers to the practice of grafting monkey testicles onto human testicles. For rejuvenation!
Hugo was the invention of a beardy, south Tirolean barkeep vagabond who mixed together Zitronenmelissensirup (lemon balm syrup), Prosecco, mint, and a spritz of soda water, thought up a name off the top of his head, and served it to regulars at his bar in Naturns in 2005.
Any hard Swiss cheese (or a mix) will work in this light and fluffy cheese pudding—or you can use cheddar, it's all good.
Wähe makes an excellent breakfast, lunch or dinner. Although you can make it with a variety of fruits, here's one of the classics: apricot.
Holunderblütensirup (elderflower syrup) is a syrup of many uses. In Switzerland it is added with abandon to sparking water, wine or cocktails (Hugo) for a light and floral summery taste.
Like a Linzer muffin, made Swiss with chocolate...
Swiss chard is not native to Switzerland, so what makes it Swiss?
They weren't kidding when they said there were as many versions of Capuns as there are grandmothers in Graubünden.
Capuns are basically a kind of dumpling, wrapped in greens, and simmered in milk or cream.
Have some dried pears? Make your own Schlorzi!
Adrift in a sea of leftover Easter chocolate?
Here are two recipes to help use it up.
When I was in University I didn't have a fondue pot.
But my roommate Erin did.
If Sam had his way, this tart would contain 200 % more onions. Use your own discretion and bump up the quantity if desired.
