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NL

Dutch Recipes

18 recipes

Dutch cooking is practical and hearty, built on what the flat, wet land and the North Sea provide: potatoes, root vegetables, cabbage, dairy and fish. The everyday dinner is potatoes, meat and a vegetable, often mashed together as stamppot with kale, sauerkraut or carrots and onions, then served with smoked sausage or a meatball in gravy. Thick pea soup, mustard soup and stews flavored with bay, cloves and vinegar warm the winter table. Bread is eaten at breakfast and lunch, usually with slices of cheese or ham, or with sweet sprinkles. From the coast come herring, mussels and fried cod bites, and snack bars sell croquettes and fries with sauce. The bakery tradition is strong, with spiced cookies, syrup waffles, pancakes, apple pie and the deep-fried dough balls eaten on New Year's Eve. Indonesian dishes such as fried rice and satay are also cooked in many Dutch homes.

Staple ingredients

Breakfast

Appetizers

Soups

Salads

Main Dishes

Side Dishes

Desserts

Snacks

Common questions

What is Dutch food known for?

Stamppot, the mashes of potato and vegetables, plus pea soup and cheese. It is also known for herring, fried snacks such as bitterballen, and sweet bakes such as stroopwafels, pancakes and apple pie.

What is the national dish of the Netherlands?

There is no official one. Stamppot with smoked sausage and thick pea soup are the dishes most often named, and both are eaten mostly in the colder months.

Is Dutch food spicy?

No. Seasoning is mild, with nutmeg, cloves, bay, mustard and pepper. Heat shows up mainly in Indonesian-style dishes and in chili sauces served with snacks.