Rhubarb has a flavor somewhere between apples and cherries, which is where I found inspiration to create my own version of rhubarb pie.

I generally avoid spending endless hours scouring the net looking for ideas, inspiration or recipes. Books still seem a better option when I need to research anything food-related, but I do enjoy following several food blogs…and I have noticed a developing theme this spring – rhubarb is in!

David Lebovitz, pastry chef and entertaining author, recently offered his version of rhubarb tart in his popular blog, which relied on a simple compote of rhubarb and strawberries. Meanwhile, Kerrin Rousset wrote about a rhubarb ‘fruit’ roll-up in her award-wining blog MyKugelhopf. Visit some of the other major foodie sites, and I guarantee you will find plenty more how-to-make rhubarb ideas for compote, pies, tarts, fools, crumbles…

So why write about something that is already getting enough attention in the internet food world?

Well…I’ve always enjoyed rhubarb, but somehow it’s been more of an acquaintance to me rather than a true culinary friend. So now I’m taking another look…and I like what I see.     More...

Bärlauch is everywhere in spring. The forest floor becomes an aromatic green carpet, filling the air with a familiar garlic-like scent…and just about every food you can image is enhanced with this lovely herb. Here are ten of our favorite ways to add a boost to some spring recipes.

One of spring’s defining moments in Switzerland is the emergence of bärlauch. Take a casual walk through most forested areas, and you will almost immediately encounter a beautiful green carpet…and a nose full of the unmistakable scent of garlic. You may even notice a few people wandering through this bed of greens pulling up fistfuls of the stuff…and wondering what exactly they may be doing with it.

Well…these foragers know how valuable a bit of bärlauch can be in the kitchen – and, it’s free for the taking.

Bärlauch also appears frequently in just about everything in restaurants, grocery stores and butchers. So, if you’re really not up for the experience of gathering, then simply hunt around and you won’t be far away from something with bärlauch in it.

The experience of bärlauch is at its best, however, when you do a bit of your own foraging...but, be aware – there are a few dangers you should familiarize yourself with before heading out into the wild. Bärlauch is often confused with two similar-looking plants, which are not so nice to your system if you mistakenly consume them. You can have a look at the pictures in the Tages-Anzeiger article from 2008 to get an idea of the similarities, or read a bit more about bärlauch dangers in our website.       More...

Rich and gooey brownies have a way of returning us to our memories, but re-creating this classic American cake can be challenging in a foreign context.

There are those times which occasional crop up when it is very easy to miss the little things you really enjoyed from an earlier time or different location. This doesn’t often happen to me, but I will admit…I do have an Achilles heel when it comes to brownies.

For some reason (a reason I’ve never really tried to figure out), I always seem to close my eyes as I prepare to take that first bite out of a rich and moist deep chocolate brownie. I simply savor the feeling of all that fat and chocolate oozing down my throat…and I don’t feel an ounce of guilt. I am, once again, that sneaky little child doing something that may get him in trouble.

It’s not surprising to me the brownie is much adored in the United States. After all, this very sweet and rich sponge cake with a crisp outside and fudgy inside has been known in America at least since Fannie Farmer first published her recipe in 1896 in the Boston Cooking School Cook Book. And even though this famous brownie recipe has undergone radical changes throughout the years, somehow good taste and sense eventually brings us back to the original.

Brownies are actually quite humble. They are simply made with eggs, flour, sugar, butter and chocolate, then cut into squares after they are baked. That’s it...except for the intermittent use of vanilla essence and walnuts. Simple...right?

Well…no actually! It’s just not that easy to successfully make a recipe from a source which has a different context. More...

The Alternative Table is our unconventional option to restaurant dining.

We offer an exclusive opportunity periodically throughout the year to experience an inspired seasonal dinner with like-minded diners who appreciate fine food and wine…and always in a different and unique environment somewhere within the greater Zürich region. We can’t tell you too far in advance where you’ll end up…but, you will get good food and wine!

Our prix-fixe five-course meals are an exceptional opportunity to taste the finest food prepared exclusively from the best of what Zürich markets offer. The vibrant food and elegantly-simple presentations are matched with appropriate wines and served in an informal – yet professional manner. Each course is accompanied with two matching wines and preceded with brief and helpful explanations about the food…the wine…and the combination.

Our group sizes are always small – usually between 12 and 16 persons. The communal setting can be several small tables nestled together, or a single table for all diners.

The costs vary slightly, depending on the location we use, but in general terms, we ask for CHF 125-140 per person. Reservations are required. To reserve a place at our next Alternative Table, please e-mail us at:  freshdining@laughinglemon.ch

Special menu options are always available for those who have dietary restrictions…but we have to know ahead of time. Please indicate to us any restriction you or any member in your group may have when making your reservation.

The Alternative Table in April…

Date: Saturday, April 4

Time: Apéro at 7:30 pm with the first course served at approximately 8:00

Location: In Zürich City (we will send the exact location to you after receiving a reservation request)

Cost: 125 CHF

More information?...Please use the e-mail mentioned above if you would like us to send some more additional information to you, or if you have any questions or special concerns.

It’s Fastnacht time in Switzerland…which, like in many countries, is a license to indulge – and what better way to indulge than eating your own freshly-made Beignets de Carnaval!

We came across the idea to make this version of beignets while flipping through our favorite 1940’s Zürich cookbook. We were actually searching for some kind of alternative to the popular Fastnachtschüechli (fun for foreigners to pronounce). The recipe we landed on was involved and included instructions on stretching the dough over your knee.

Hmm…there must be an easier way!

Fortunately, the Zürcher liked everything …well, easier and another condensed recipe followed. This version, however, involved an entirely different twist.

It seems they enjoyed putting the freshly fried dough into a clay container to keep them soft. The next day, they would season the beignets with salt and cumin, then roll them up like a…hmm…swiss roll.

Interesting, but not at all what we were looking for. We wanted something crisp and sweet – not soft, spiced and rolled up.

After some deliberation (ok…not really a lot), we decided to pursue the second method…sort of. We went ahead with the recipe and fried the dough, then simply dusted them with sugar. Abbreviated – but very good. No…they were really, really good! Very similar, in fact, to the famous New Orleans beignets – which brings us to Mardi Gras…and this recipe.    More...

It’s easy to chase away drab winter days by unpeeling a ripe blood orange…it can also be a shocking experience – even if you know what to expect!

February in Switzerland tends to linger…

The cold and gray winter days sometimes seem endless as time just hangs in the air. It can’t be long until spring and longer days burst onto the scene with a fresh new look – or so the calendar says! But no, not just yet…it’s still February!

But wait…there is a way to escape the drab days of late winter – eat a blood orange!

I’ll never forget my first encounter with a blood orange. It seemed unnatural as I gazed at the intense deep purple flesh, and I will admit…I was not too excited about putting any of this into my mouth. It just seemed wrong.

But after a few sheepish moments, I decided to give it a go and preserve my reputation (self-created) as an adventurous eater.

I was rewarded.

The flavors erupted instantaneously. There were hints of raspberry and pine…and plenty of natural sweetness. The juices…well, they seemed extreme, leaving me confused and wondering if I was drinking or eating. Then…the acids arrived and all of my hibernating senses woke up at once. It was like feeling the sun as it disintegrates a thick layer of fog…and I smiled.   More...