Some of us prefer grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.

Studded with delectably nutty wheat berries, this substantial salad of charred tomatoes, peppers, and tofu truly deserves its billing as a main course.

With crunchy radishes and bitter frisée, this salad brings its vinegar note in the form of a spicy mustard dressing.

Tarragon leaves and meaty morel caps shoot up all over the Jura mountains in the spring. Here, tossed with juicy green and white asparagus—Europeans are particularly mad for the...

These lacy, savory, funnel-cake-like squiggles, made with the mild Swiss cheese known as Appenzeller, are unbelievably light because of the carbonation of the beer in the batter.

This soup is velvety but not at all heavy; dolloped with cool, billowy cream, it coaxes out the vegetable’s most sensuous side.

Cynar, the artichoke-derived Italian liqueur, is popular in the Swiss border region of Ticino, where Italian is spoken.

Although it's true that Switzerland is Dairyland, and the fondues are fragrant and gooey, I learned there's a lot more to Swiss cooking than cheese.

For as long as I can remember, the women of my family have gotten together every Good Friday to bake Easter pies at my parents' house.

If you’re going to take the time to make fresh pasta, this ravioli dish is worth your while.