Dutch Food

Many people are put off by the complicated sounding term 'en papillote', a popular way to cook fish. In fact, the term simply means 'cooked in parchment'. This recipe from Werken met Vis cookbook uses aluminum foil to form a parcel in which the trout is gently steamed in a tarragon inflected white wine and butter sauce. Learn how to make foil-wrapped trout in eight easy steps.

Photo © Daniel Patriasz

Wholesome breakfast items such as brown bread, fruit and low fat spiced rye cake (called 'ontbijtkoek') are popular in the Netherlands. Other options include rusks, called beschuit, currant buns ('krentenbollen'), muesli, egg dishes and crackers with cheese and other toppings. Things get fancier on Dutch holidays, when smoked fish and fruited breads are added. See our 10 Favorite Dutch Breakfast & Brunch Recipes for more ideas for breakfast and brunch on Mother's Day and beyond.

Photo © Karin Engelbrecht

Not only is this starter light, refreshing and delicious, but it involves no fiddly preparation, only some slicing and chopping. What more could one want on a warm day when the thought of standing in front of a hot oven is enough to make even the keenest cook keel over? We also love the pale colours of this dish - the coral of the salmon, the primrose yellow of the tomatoes and the gorgeous greens of the avocado and mixed lettuce leaves. All it needs is some sourdough toast points and a glass of crisp white wine. Try this easy recipe for salmon tartare now.

Photo © Daniel Patriasz

The investiture of Willem-Alexander as King this morning means that today is the Netherlands' last Queen's Day (Koninginnedag), the annual public holiday that celebrates the Queen's birthday. It is the ultimate street party, with hordes of orange-clad people dancing in the streets of every Dutch city and town. You may be wondering what the food traditions are on Queen's Day. Traditional Queen's Day food doesn't really exist (the 'oranjetompoes', a festive version of the custard slice, comes closest), but as with everything related to this national Dutch holiday, the color orange reigns supreme. You'll see orange colored pastries and crown-shaped breads, but also regular party fare sold by restaurants and home cooks along the way.

Photo © Karin Engelbrecht

Waterzooi is a traditional Flemish fish dish, which straddles that notional territory between a soup and a stew. Some modern versions feature chicken and fish, but this recipe from Werken met Vis cookbook follows a deliciously old-fashioned all-fish formula. Try this Waterzooi recipe now.

Photo © Daniel Patriasz

Delicate white asparagus and salty smoked salmon make a moreish match in this simple spring recipe from Werken met Vis cookbook. Try this White Asparagus with Salmon recipe now.

Photo © Daniel Patriasz

Werken met Vis ('Working with Fish'), the latest book by sustainable seafood champion Bart van Olphen, is sure to inspire even the biggest fish-phobe to get along swimmingly in the kitchen. Read our full review of Werken met Vis.

Photo © Carrera

A recipe for egg salad should be in every home cook's repertoire. Our easy version features tarragon and spring onions, but you could easily adapt this recipe to suit your taste. Try our Egg Salad with Tarragon Recipe.

Photo © Karin Engelbrecht

Our latest recipe collection places cheese in the spotlight, with recipes featuring Gouda cheese, Bastiaansen Blauw, 'Olde Remeker', 'boerenkaas', hard Dutch goat's cheese, chevre and more. For cooking ideas ranging from sandwich spreads to salads, soups and so forth, check out our new list of 25 Cheese Recipes.

Photo © Karin Engelbrecht

Photo © Sven Benjamins for Mo' Media

Eggplants, a rich source of antioxidants, folic acid and fiber, are widely cultivated in greenhouses nowadays and available in Dutch supermarkets year-round. This recipe uses teams the purple-black berry (yes, eggplant is a berry!) with nutty cumin for a delectably aromatic dip. Serve with wedges of Olde Remeker cheese and fresh, crusty bread.

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