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.