Stir It Up: Tomatoes and Kiev
2008-10-29
Anne Glusker tells us what to do with all those tomatoes—and brings us some culinary inspiration from her journey to Kiev.
Stir It Up: French Foodie Fest & Apple Compote
2008-10-28
In Mougins, a town long past its heyday as a redoubt of Picasso & Co., Anne wanders the streets tasting, observing, and overhearing. Plus: compote by any other name is applesauce. Anne stirs up some Boscoop apples, adds a bit of heavy cream or maybe some maple syrup … & burns her best Le Creuset pot.
Stir It Up: Fearsome Fasnacht
Tuesday, 6 January, 2009
Each year on the Monday after Ash Wednesday, Basel lets its hair down with with an amazing Carnival — three days of music, parades, and delicious onion tarts. Anne Glusker explores the mysteries of mehlsuppe (burnt flour soup) and guggenmusik. Plus: a ’Notes from the Field’ report on her recent trip to Egypt.
Stir It Up: Cheese tradition in the Bernese Oberland
Tuesday, 23 September, 2008
This week, Anne Glusker delves into the mysteries of the “kaseteilet,” or cheese-sharing…
Stir It Up: Tomatoes and Kiev
2008-10-29
Anne Glusker tells us what to do with all those tomatoes—and brings us some culinary inspiration from her journey to Kiev.
Stir It Up: Know your onions
2008-11-18
As the famous Bern Onion Festival approaches, Anne Glusker looks at ways to use this remarkable and ubiquitous bulb.
Stir It Up: At the Treberwurstfrass
Tuesday, 3 February, 2009
Just another way to say sausage feast! In the dead of winter, the winemakers of Lake Biel-Bienne steam big fat wursts in their distilleries.
Stir It Up: Cherries and pintes
Tuesday, 9 June, 2009
This week’s focus is on les pintes vaudoises, the traditional Swiss answer to the neighborhood pub. And attention all cherry-hounds: the delicious scarlet fruit is just beginning its season.
Stir It Up: Brunch on the Farm
Tuesday, 29 July, 2008
What better way to celebrate Swiss National Day than with a spot of brunch. In its 16th year, Brunch on the Farm aims to introduce the nation’s brunchers to grazers of other sorts. Anne Glusker explains.