Listing articles 1 to 15 of 26 articles with tag ‘Swiss cuisine’
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A TV crew from Tokyo Broadcasting System, one of the largest TV channels in Japan, came to film me for 4 days for George Tokoro's World Delivery, a Sunday afternoon world food show.
Uber decadent personal baked Vacherin Mont d'Or, gorgeous creaminess topped with toasted walnuts, dried fruits soaked in sweet wine and apples sautéed in butter and honey.
No need to be nuts about pepper to enjoy these amazing pepper-flavored gingerbreads. Hugely popular in my parts of the Alps!
A simple dish using gorgeous Swiss ingredients you can bring back from an Alpine vacation.
Swiss mountain peasant dish to turn rock hard stale rye bread into a delicious dessert called sii.
The most popular dish around Lake Geneva is a mighty pork sausage religiously served over leek and potato papet. We call it a boutefas or a 'Jesus'.
My springerle cookies made with an antique wooden mold of the snowman being devoured by the Sun, bringing the rebirth of nature. Mighty fine pagan dessert.
These Swiss Alpine pies 'cholera' taste infinitely better than Cornish Pasties but neither made it to the exclusive club of export-grade European food specialties.
Last weekend my friend John invited me to spend the day at his chalet in the Swiss Alps. We sledged down the fearsome 5-miles-long run and finished with cheese fondue.
How can you get wrong with such good ingredients? Such a simple recipe? Well, I still don't understand, but wrong it went.
My visit to a 500-year-old country fair held once a year in Vevey, Switzerland.
Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.
Dinner on a 100-year-old steamship on Lake Geneva by one of Switzerland's most famous chefs - complete with my behind-the-scenes visit of the kitchens.
The most popular Swiss country fair cookie, Magenbrot, is a light gingerbread supposed to be a friend of the stomach. He is my friend too!
The mighty Beignets de Vinzel is a cult dish from the Swiss coast of Lake Geneva. It would fit nicely into the Scottish Diet.