A layered dessert from Switzerland known as Götterspeise (food of the gods) that contains a roasted rhubarb puree.

An incredibly easy recipes for a Swiss Blueberry Tart with some lemon zest in the filling and some whole wheat flour in the crust.

An easy apple tart from Switzerland with some ground almonds, only a tablespoon of added sugar and an apricot jam glaze.

A breaded Swiss Tomme cheese wrapped in bacon and fried until golden brown.

An easy recipe for a Swiss rhubarb tart, known as a Rhabarberwähe in Swiss-German, with a custard filling.

Switzerland’s version of the carrot cake topped with an American-style cream cheese frosting (gluten-free).

An easy recipe from Switzerland for the Osterfladen, a Swiss Easter tart made with ground almonds, semolina and lemon.

A recipe from Switzerland for a popular Christmas cookie, Zimtsterne (Cinnamon Stars).

A spiced chocolate cut-out cookie made with ground almonds or hazelnuts for the holiday season from Switzerland.

One of Switzerland’s most popular Christmas cookies, Mailänderli traditionally contain lemon zest and have shiny glaze.

Swiss bread rolls known as Weggli that you can make with your leftover mashed sweet potatoes.

An easy recipe for sweet, fragrant poached pears, which make an excellent accompaniment for a Swiss cheese fondue.

A super-moist Wild Blackberry Bundt Cake with a powdered sugar and freshly squeezed lemon juice glaze.

A super easy recipe for a Swiss dark chocolate ice cream that calls for only 5 ingredients.

Pain de Pâques, an Easter bread from the Swiss canton of Neuchâtel that’s perfect for breakfast or brunch.

An easy recipe for Pain Genevois, the Swiss cantonal bread for Geneva.

An open-faced grilled cheese sandwich with bacon and pears from Switzerland.

A super-easy winter lettuce salad from Switzerland with hard-boiled eggs and bacon.

A special sunken apple cake from the Swiss canton of Thurgau made with olive oil and lemon zest and brushed with some warm honey.

Chocolate bread cake with raisins and nuts from the Swiss canton of Ticino.

A hearty sourdough bread from the Swiss canton of Ticino made with wheat and rye flours.

Soak your dry sourdough rye bread in water and wine to make a warm, comforting bread pudding topped with whipped cream and dark chocolate.