Yes, autumn is in the air. And a good way to keep in touch with different cultures and traditions – without traveling – is to bring new flavors in your own kitchen. My friends at Switzerland Tourism just sent me this delicious and easy to make recipe. In Switzerland it’s called Spätzli or Chnöpfli, and this noodle dish is even better in autumn when you add fresh pumpkin.

So there I was in my white lab coat examining the 40 different vials and trying to determine which combinations to mix to get the best outcome. Admittedly, I wasn’t enacting some important scientific discovery or creating a medical breakthrough but it felt almost that significant. What if I screwed up, made ridiculous choices as to the most effective ingredients and came away with an awful smelling product?