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.
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.
Gotthelf's dense, chocolatey cake, decorated after his most famous tale, the horror classic The Black Spider.
As my intrepid husband Sam knows, there’s no business like sloe business.
Full of greens and cream, this classic soup from canton Fribourg is sure to warm your belly.
The Coupe Nesselrode—vanilla ice cream, vermicelles, meringue and whipped cream—is an exquisite autumn sundae.
Like Switzerland’s beloved boozy coffee, but in cake form.
Chur’s meatiest offering, in pie form.
A great family bake—bread on the bottom, applesauce on top, and a pretty lattice perfect for little hands to make.
Delicious horseshoes, stuffed with nuts and honey.
This is a quick, one-dish meal featuring seasonal tomatoes and herbs (and lots of sausage).
The version from Murten, this bready base is topped with slightly sour, slightly caramelized cream.
The savoury version of the bready Mont Vully classic, topped with bacon and caraway seeds.
Bread and cheese stuffed into petite patty pans, then baked until melty. The perfect summer fondue.
A perfect storm of sweet toasted bread and blueberries spiked with cream.
If you’ve had a salad at a Swiss restaurant, chances are it looked a bit like this.
A bready base, topped with sour cream is canton Jura’s best-known dish.
Heidelbeerenwähe is the perfect way to use a pint of blueberries, and it makes a satisfying snack or even dinner.
