Uncover the cozy comfort and rich flavors of Dutch cuisine with our collection of 31 delicious recipes perfect for any occasion. From hearty stamppot to sweet stroopwafels, these dishes bring European charm to your North American kitchen. Whether you’re cooking a quick weeknight dinner or hosting a special gathering, you’ll find inspiration here. Dive in and discover your new favorite Dutch delight!
Stamppot with Smoked Sausage
Transform your dinner game with this Dutch comfort classic. Think creamy mashed potatoes meets tender greens, all hugged by smoky sausage—pure cozy vibes in a bowl.
Ingredients
– 2 lbs Yukon Gold potatoes, peeled and quartered (for fluffier mash)
– 1 lb smoked sausage, like kielbasa (pre-cooked for ease)
– 4 cups chopped kale, stems removed (or swap with cabbage)
– 1/2 cup whole milk, warmed (helps prevent lumps)
– 4 tbsp unsalted butter
– Salt and black pepper, to season (start with 1 tsp salt)
– 1/4 cup water (for steaming greens)
Instructions
1. Place potatoes in a large pot and cover with cold water by 1 inch; add 1 tsp salt.
2. Bring to a boil over high heat, then reduce to medium and simmer for 15–18 minutes, until potatoes are fork-tender.
3. While potatoes cook, heat a skillet over medium heat and add the smoked sausage; cook for 5–7 minutes, turning occasionally, until browned and heated through.
4. Remove sausage from skillet and set aside; keep warm.
5. In the same skillet, add kale and 1/4 cup water; cover and steam for 3–4 minutes, until wilted but bright green.
6. Drain potatoes thoroughly and return them to the hot pot to evaporate excess moisture.
7. Mash potatoes with a potato masher or ricer until smooth.
8. Stir in warmed milk and butter until fully incorporated and creamy.
9. Fold in the steamed kale gently to avoid overmixing.
10. Season with salt and pepper to taste; slice the sausage into rounds.
11. Serve the stamppot topped with sausage slices.
Yours will have a velvety mash base with pops of earthy kale and that signature smoky kick from the sausage. Try it with a fried egg on top for breakfast leftovers or alongside a tangy mustard dip—it’s hearty enough to become a weeknight staple.
Dutch Pea Soup (Erwtensoep)
Perfectly cozy and packed with protein, this Dutch classic transforms humble split peas into a velvety, hearty masterpiece. Pair it with crusty bread for the ultimate comfort meal.
Ingredients
– 2 cups dried split peas, rinsed (no need to soak)
– 1 lb smoked sausage, sliced (kielbasa works great)
– 1 large onion, diced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 8 cups chicken broth (or vegetable for vegetarian)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried thyme
– Salt and black pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté for 5 minutes until translucent.
3. Stir in carrots and celery, cooking for another 3 minutes.
4. Pour in rinsed split peas and dried thyme, stirring to coat.
5. Add chicken broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally to prevent sticking.
7. After 1 hour, the peas should be soft and broken down; if not, simmer for 15 more minutes.
8. While soup simmers, brown sliced sausage in a separate skillet over medium heat for 5-7 minutes until lightly crispy.
9. Tip: Reserve some sausage for garnish to add texture.
10. Stir browned sausage into the soup.
11. Simmer uncovered for 10 minutes to meld flavors.
12. Season with salt and black pepper, starting with 1 tsp salt and 1/2 tsp pepper, then adjust.
13. Tip: For a smoother texture, use an immersion blender to partially puree the soup.
14. Ladle into bowls and serve immediately.
15. Tip: Top with extra sausage slices and a drizzle of olive oil for presentation.
Thick, creamy, and deeply savory, this soup boasts a rich umami flavor from the smoked sausage. Serve it with a side of rye bread for dipping, or get creative by adding a dollop of sour cream and fresh parsley for a bright finish.
Bitterballen (Dutch Meatballs)
Ditch the boring apps—these Dutch meatballs are crispy, creamy, and totally addictive. Perfect for game day or impressing your friends with minimal effort. Let’s get frying!
Ingredients
– 1 lb ground beef (80/20 blend for best flavor)
– 4 tbsp butter (unsalted, to control saltiness)
– 1/2 cup all-purpose flour (for thickening)
– 1 cup beef broth (low-sodium preferred)
– 1/4 cup finely chopped onion (yellow or white)
– 1/4 tsp nutmeg (freshly grated if possible)
– 1/4 cup fresh parsley, chopped (or dried in a pinch)
– 1 cup panko breadcrumbs (for extra crunch)
– 2 large eggs (beaten, for binding)
– 2 cups vegetable oil (for frying, or any neutral oil)
– Salt and pepper (to season throughout)
Instructions
1. Heat a skillet over medium heat and melt 4 tbsp butter.
2. Add 1/4 cup chopped onion and sauté for 3-4 minutes until translucent.
3. Add 1 lb ground beef and cook for 5-6 minutes, breaking it into small pieces until browned.
4. Sprinkle in 1/2 cup all-purpose flour and stir constantly for 2 minutes to cook out the raw taste.
5. Gradually pour in 1 cup beef broth, stirring continuously to avoid lumps until thickened, about 3-4 minutes.
6. Mix in 1/4 tsp nutmeg, 1/4 cup chopped parsley, salt, and pepper, then remove from heat and let cool for 15 minutes.
7. Shape the mixture into 1-inch balls using damp hands to prevent sticking.
8. Place 1 cup panko breadcrumbs in a shallow bowl and 2 beaten eggs in another.
9. Dip each ball first into the eggs, then coat evenly in breadcrumbs.
10. Heat 2 cups vegetable oil in a deep pot to 350°F, using a thermometer for accuracy.
11. Fry the balls in batches for 3-4 minutes until golden brown, avoiding overcrowding.
12. Remove with a slotted spoon and drain on paper towels.
Just serve these hot with mustard for dipping—the crispy shell gives way to a rich, savory center that’s pure comfort. They’re ideal for parties or a cozy night in, and leftovers reheat beautifully in the oven.
Hutspot with Caramelized Onions
Oozing with comfort and flavor, this Dutch classic gets a modern upgrade. Caramelized onions transform humble potatoes and carrots into something extraordinary. Get ready to mash your way to dinner perfection.
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cubed (or russet for fluffier texture)
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 2 large yellow onions, thinly sliced
- 3 tbsp unsalted butter (divided)
- 2 tbsp olive oil
- 1/2 cup whole milk, warmed
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1 tbsp brown sugar (for caramelization boost)
Instructions
- Place potatoes and carrots in a large pot and cover with cold water by 1 inch.
- Bring to a boil over high heat, then reduce to medium and simmer for 20 minutes until fork-tender.
- While vegetables cook, heat 1 tbsp butter and olive oil in a large skillet over medium-low heat.
- Add sliced onions and cook for 10 minutes, stirring occasionally.
- Sprinkle brown sugar over onions and continue cooking for 15-20 minutes until deeply golden, stirring every 5 minutes.
- Tip: Don’t rush the onions—low and slow is key for proper caramelization.
- Drain cooked potatoes and carrots thoroughly in a colander.
- Return drained vegetables to the warm pot and mash with a potato masher until smooth.
- Add warm milk, remaining 2 tbsp butter, salt, and pepper to the mashed vegetables.
- Stir vigorously until fully incorporated and creamy.
- Tip: Warm milk prevents the mash from becoming gummy.
- Fold caramelized onions into the mashed vegetable mixture until evenly distributed.
- Taste and adjust seasoning with additional salt if needed.
- Tip: Let the hutspot rest for 5 minutes before serving for flavors to meld.
- Serve immediately while hot.
Zesty caramelized onions cut through the creamy mash with sweet depth. The carrots add subtle sweetness while keeping the texture velvety smooth. Try topping with crispy bacon bits or serving alongside roasted sausages for a complete comfort meal.
Poffertjes (Mini Dutch Pancakes)
Get ready to flip your breakfast game! These poffertjes are bite-sized Dutch pancakes that deliver maximum fluffiness in every golden-brown morsel. Grab your skillet and let’s make magic.
Ingredients
– 1 cup all-purpose flour (sifted for lightness)
– 1 tbsp granulated sugar (adjust to sweetness preference)
– 1 tsp active dry yeast (proofed for best rise)
– ½ cup whole milk, warmed to 110°F (not hot to avoid killing yeast)
– 1 large egg, room temperature (for even mixing)
– 2 tbsp unsalted butter, melted (plus extra for greasing)
– Pinch of salt (enhances flavor)
– Powdered sugar for dusting (or maple syrup for serving)
Instructions
1. In a small bowl, combine warmed milk and yeast, stirring until dissolved, and let sit for 5 minutes until frothy.
2. In a large bowl, whisk together flour, sugar, and salt until fully incorporated.
3. Pour the yeast mixture into the flour bowl, add the egg and melted butter, and whisk vigorously for 2 minutes until smooth with no lumps.
4. Cover the bowl with a clean towel and let the batter rise in a warm place for 1 hour until doubled in size.
5. Heat a poffertjes pan or non-stick skillet over medium heat to 350°F, lightly greasing each indentation with butter.
6. Pour 1 tablespoon of batter into each indentation, filling them about three-quarters full to allow for rising.
7. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
8. Flip each poffertje using a skewer or small fork, and cook for another 1-2 minutes until golden brown on both sides.
9. Transfer to a plate and repeat with remaining batter, regreasing the pan as needed to prevent sticking.
10. Dust generously with powdered sugar while warm for the classic finish.
Perfectly pillowy with a slight chew, these mini pancakes offer a subtle sweetness that pairs wonderfully with fresh berries or a drizzle of chocolate sauce for a decadent twist. Serve them stacked high at brunch or as a fun handheld snack—they’re irresistibly shareable.
Oliebollen (Dutch Doughnuts)
A Dutch delight that’s basically a fluffy, fried cloud of joy. Oliebollen are the ultimate cozy treat—crispy outside, pillowy inside, and totally addictive. Get ready to fry up happiness!
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1/4 cup granulated sugar (adjust for sweetness preference)
– 1 packet active dry yeast (about 2 1/4 tsp)
– 1 cup warm milk (110°F, or until warm to touch)
– 2 large eggs (room temperature for better mixing)
– 1/2 tsp salt (enhances flavor)
– 4 cups vegetable oil (or any neutral oil for frying)
– Powdered sugar for dusting (as much as you like)
Instructions
1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt.
2. In a separate bowl, dissolve 1 packet active dry yeast in 1 cup warm milk (110°F) and let it sit for 5 minutes until frothy.
3. Tip: Use a thermometer to ensure milk is at the right temperature for yeast activation.
4. Beat 2 large eggs into the yeast mixture until fully combined.
5. Pour the wet ingredients into the dry ingredients and stir until a sticky dough forms.
6. Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
7. Heat 4 cups vegetable oil in a deep pot to 350°F, using a candy thermometer to monitor temperature.
8. Tip: Maintain oil temperature for even frying; adjust heat as needed.
9. Scoop tablespoon-sized portions of dough and carefully drop them into the hot oil.
10. Fry for 2-3 minutes per side, flipping once, until golden brown and cooked through.
11. Tip: Fry in batches to avoid overcrowding and ensure crispiness.
12. Remove oliebollen with a slotted spoon and drain on paper towels.
13. Dust generously with powdered sugar while still warm.
Freshly fried oliebollen have a crackly exterior that gives way to a soft, airy center. Serve them warm with a drizzle of honey or alongside a cup of coffee for the ultimate comfort experience.
Kroketten (Dutch Croquettes)
Whip up these crispy Dutch croquettes that’ll have your taste buds doing a happy dance! Perfectly golden outside, creamy inside—they’re the ultimate comfort food hack you’ll crave on repeat.
Ingredients
– 2 cups mashed potatoes (leftover works great!)
– 1 cup cooked shredded chicken (or beef for variation)
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 1 cup whole milk (warm for smoother sauce)
– 1 tsp nutmeg (freshly grated adds depth)
– 1 tsp salt (adjust to preference)
– 1/2 tsp black pepper
– 2 large eggs (beaten for binding)
– 1 cup breadcrumbs (panko for extra crunch)
– 2 cups vegetable oil (for frying, 350°F)
– Fresh parsley (chopped, for garnish)
Instructions
1. Melt butter in a saucepan over medium heat until foamy.
2. Whisk in flour and cook for 1 minute to form a roux, stirring constantly to avoid burning.
3. Gradually pour in warm milk, whisking continuously until the sauce thickens, about 2-3 minutes.
4. Stir in nutmeg, salt, and pepper, then remove from heat and let cool slightly.
5. Fold the sauce into mashed potatoes and shredded chicken until fully combined.
6. Chill the mixture in the refrigerator for 1 hour to firm up for easier handling.
7. Shape the chilled mixture into 12 equal-sized cylinders, about 3 inches long.
8. Dip each cylinder into beaten eggs, ensuring full coverage.
9. Roll each egg-dipped cylinder in breadcrumbs, pressing gently to adhere.
10. Heat vegetable oil in a deep fryer or heavy pot to 350°F, using a thermometer for accuracy.
11. Fry croquettes in batches for 3-4 minutes until golden brown, turning once for even cooking.
12. Drain on paper towels to remove excess oil.
13. Garnish with chopped parsley and serve immediately.
Velvety smooth filling encased in a shatteringly crisp shell—these kroketten deliver a textural dream. Pair them with a tangy mustard dip or stuff into a soft bun for a Dutch-style street food experience that’s irresistibly addictive.
Uitsmijter (Dutch Fried Eggs with Ham)
Y’all need this Dutch breakfast hack in your life. Perfectly fried eggs meet salty ham and buttery toast for a meal that slaps any time of day. It’s simple, satisfying, and seriously delicious.
Ingredients
– 4 slices white bread (thick-cut works best)
– 4 large eggs
– 4 slices ham (Black Forest or smoked, about 1/8 inch thick)
– 2 tbsp unsalted butter (or use bacon fat for extra flavor)
– Salt and black pepper (to season eggs)
Instructions
1. Place a large nonstick skillet over medium heat and add 1 tbsp butter.
2. Toast bread slices in the skillet for 2-3 minutes per side until golden brown. Tip: Press lightly with a spatula for even browning.
3. Remove toast and set aside on plates.
4. Add remaining 1 tbsp butter to the same skillet.
5. Lay ham slices in the skillet and cook for 1 minute per side until lightly crisped.
6. Place ham on top of the toast slices.
7. Crack eggs directly into the skillet, spacing them apart.
8. Cook eggs for 2-3 minutes until whites are fully set but yolks are still runny. Tip: Cover skillet briefly if whites need to set faster.
9. Season eggs with a pinch of salt and black pepper.
10. Use a spatula to carefully slide each egg on top of the ham-toast stacks. Tip: For neat presentation, trim any ragged egg whites.
A runny yolk soaks into the toast, while the salty ham adds a savory punch. Serve with a side of pickles or hot sauce for an extra kick—it’s comfort food that feels fancy without the fuss.
Haring (Dutch Pickled Herring)
Ready to level up your snack game? Haring brings that bold Dutch flavor straight to your kitchen—tangy, briny, and totally addictive in minutes.
Ingredients
– 1 lb fresh herring fillets (skin-on for texture)
– 1 cup white vinegar (5% acidity)
– 1/2 cup water
– 2 tbsp granulated sugar (adjust for sweetness)
– 1 tbsp kosher salt
– 1/2 small white onion, thinly sliced (for crunch)
– 1 tsp whole black peppercorns (or sub with coriander seeds)
– Fresh dill sprigs (optional garnish)
Instructions
1. Rinse the herring fillets under cold water and pat completely dry with paper towels.
2. In a medium saucepan, combine white vinegar, water, sugar, and kosher salt over medium heat.
3. Stir the mixture constantly until the sugar and salt fully dissolve, about 2-3 minutes—do not boil.
4. Remove the saucepan from heat and let the brine cool to room temperature, approximately 20 minutes.
5. Place the herring fillets in a single layer in a glass or ceramic dish.
6. Scatter the thinly sliced onion and whole black peppercorns evenly over the herring.
7. Pour the cooled brine over the herring, ensuring all fillets are fully submerged.
8. Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight for deeper flavor.
9. Gently stir the herring once during marinating to distribute flavors evenly.
10. Serve chilled, garnished with fresh dill if desired.
Vibrant and zesty, this pickled herring boasts a firm yet tender texture with a sharp vinegar kick balanced by subtle sweetness. Try it on rye crackers with a dollop of sour cream or chopped into a potato salad for a Nordic twist—each bite is a crisp, refreshing punch.
Gouda Cheese Fondue
Zap your taste buds with this epic Gouda cheese fondue! Grab your crew and dive into this creamy, dreamy dip. Seriously, it’s about to become your new obsession.
Ingredients
– 2 cups shredded Gouda cheese (aged for better melt)
– 1 cup dry white wine (like Sauvignon Blanc, or sub with broth)
– 1 tbsp cornstarch (for smooth thickening)
– 1 clove garlic, halved (to rub the pot, omit if preferred)
– 1 tbsp lemon juice (brightens the flavor)
– Pinch of nutmeg (enhances richness, optional)
Instructions
1. Rub the inside of a fondue pot or heavy saucepan with the halved garlic clove for a subtle flavor base.
2. Pour the white wine into the pot and heat over medium-low until it simmers gently, about 3-4 minutes.
3. In a small bowl, toss the shredded Gouda cheese with cornstarch to coat evenly, preventing clumps.
4. Gradually add the cheese mixture to the simmering wine, stirring constantly with a wooden spoon in a figure-eight motion for even melting.
5. Continue stirring until the cheese is fully melted and the mixture is smooth, about 5-7 minutes; avoid boiling to prevent separation.
6. Stir in the lemon juice and a pinch of nutmeg, then reduce heat to low to keep warm for serving.
7. Transfer the fondue to a fondue pot with a flame underneath to maintain a consistent temperature.
Yum, this fondue is irresistibly creamy with a smoky-sweet Gouda kick. Serve it with crusty bread, apple slices, or roasted veggies for dipping—perfect for cozy gatherings or a fun night in!
Speculaas Cookies
Just discovered your new holiday obsession! These Dutch-inspired speculaas cookies pack warm spices and crisp texture in every bite. Get ready to bake up some serious nostalgia.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– ¾ cup packed brown sugar (light or dark both work)
– ½ cup unsalted butter, softened (cold butter won’t cream properly)
– ¼ cup whole milk (any milk works but whole adds richness)
– 1 large egg (room temperature blends smoother)
– 2 tsp baking powder (check expiration date for best rise)
– 1½ tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp ground cloves
– ¼ tsp ground ginger
– ¼ tsp salt
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt in a medium bowl.
3. Cream softened butter and brown sugar in a large bowl with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in the egg until fully incorporated, then mix in the milk.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined—don’t overmix.
6. Divide dough in half, shape each portion into a disk, wrap in plastic, and chill for 30 minutes to firm up.
7. Roll one disk of dough to ¼-inch thickness on a lightly floured surface.
8. Cut into shapes with cookie cutters and place 1 inch apart on prepared baking sheets.
9. Bake for 10–12 minutes until edges are lightly golden and centers look set.
10. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notably crisp with a satisfying snap, these cookies burst with warm spice notes. Serve alongside coffee or crumble over ice cream for a cozy twist.
Dutch Apple Pie (Appeltaart)
Ready to level up your baking game? This Dutch apple pie delivers that perfect crumbly crust and spiced filling. Forget basic desserts—this is the showstopper you need.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 cup unsalted butter, cold and cubed (keeps crust flaky)
– 1/2 cup granulated sugar (adjust for sweetness preference)
– 1/4 cup ice water (add gradually as needed)
– 4 large Granny Smith apples, peeled and sliced (tart varieties work best)
– 1 tsp ground cinnamon (or mix with nutmeg for extra warmth)
– 1/2 cup brown sugar (packed for rich flavor)
– 1 tbsp lemon juice (prevents browning)
– 1 egg, beaten (for egg wash glaze)
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9-inch pie dish.
2. In a large bowl, combine flour and granulated sugar.
3. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
4. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together.
5. Divide dough into two portions: one for the crust (about 2/3) and one for the topping (about 1/3).
6. Roll out the larger portion and press it into the pie dish, trimming edges.
7. In another bowl, toss apple slices with brown sugar, cinnamon, and lemon juice.
8. Arrange the apple mixture evenly in the crust.
9. Crumble the remaining dough over the apples to form a streusel-like topping.
10. Brush the topping lightly with beaten egg for a golden finish.
11. Bake for 45-50 minutes until the crust is golden and filling is bubbly.
12. Cool on a wire rack for at least 1 hour before slicing.
Perfectly spiced and tender apples nestle under that buttery, crumbly crust. Serve it warm with a scoop of vanilla ice cream for that classic contrast, or enjoy it solo—it’s hearty enough to stand on its own.
Banketstaaf (Almond Pastry)
Unwrap your holiday baking game with this Dutch almond pastry that’s about to break the internet. Banketstaaf delivers buttery, flaky layers wrapped around sweet almond filling—perfect for your next brunch flex or cozy morning coffee moment.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 cup unsalted butter, cold and cubed (keep it chilled until use)
– 1/4 cup ice water (add more if dough is dry)
– 1 cup almond paste, crumbled (store-bought or homemade)
– 1/4 cup granulated sugar (adjust for sweetness preference)
– 1 large egg, beaten (for egg wash)
– 1 tbsp sliced almonds (optional, for topping)
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1 cup cold, cubed unsalted butter.
2. Use a pastry cutter or your fingers to work the butter into the flour until pea-sized crumbs form.
3. Gradually add 1/4 cup ice water, mixing until the dough just comes together; avoid overmixing to keep it flaky.
4. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes to firm up.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. In a separate bowl, mix 1 cup crumbled almond paste and 1/4 cup granulated sugar until well combined.
7. On a floured surface, roll the chilled dough into a 12×8-inch rectangle about 1/4-inch thick.
8. Spread the almond filling evenly over the dough, leaving a 1-inch border on all sides.
9. Brush the edges with a beaten egg to help seal the pastry.
10. Carefully roll the dough lengthwise into a log, pinching the seam to seal tightly.
11. Place the log seam-side down on the prepared baking sheet and brush the top with the remaining beaten egg.
12. Sprinkle 1 tbsp sliced almonds over the top for extra crunch, if using.
13. Bake at 375°F for 25-30 minutes, or until golden brown and flaky.
14. Let it cool on the baking sheet for 10 minutes before slicing to set the layers.
Zesty almond flavor meets a crisp, buttery crust that shatters with every bite. Serve it warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for a next-level dessert twist.
Conclusion
Embark on a culinary journey with these 31 Dutch recipes perfect for any occasion! From cozy dinners to festive gatherings, there’s something for everyone. We’d love to hear which dishes become your favorites—leave a comment and share this roundup on Pinterest to spread the Dutch deliciousness!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
