Netherlands

A deep-dish Dutch apple tart built in a springform pan with a thick, crumbly sweet shortcrust shell, a cinnamon-spiced apple-and-raisin filling, and a woven lattice or solid pastry lid.

A Dutch deep-fried borrel snack of spherical breadcrumbed balls filled with a thick, chilled beef ragout bound in a stiff roux, served hot with Dutch mustard.

A Dutch stamppot of floury potatoes mashed together with slow-cooked curly kale, served with a whole poached rookworst smoked sausage and dark gravy alongside.

A Dutch street food of lightly salt-cured Hollandse Nieuwe maatjes herring served cold in a soft white roll, garnished with finely chopped raw onion and sliced pickles.

A dense, cold-weather Dutch soup of dissolved green split peas built on a pork-bone stock with celeriac, leek, and leaf celery, finished with sliced rookworst and traditionally served the day after cooking when it has thickened to the point that a spoon stands upright.

Large Dutch braised meatballs made from seasoned minced meat, browned and simmered in rich gravy, traditionally served with potatoes and vegetables as a Sunday dinner staple.

A Dutch slow-braised stew of beef and a large quantity of onions, seasoned with bay leaf, clove, and a splash of vinegar for a sweet-sour, deeply savoury gravy.

A whole young Atlantic herring, lightly salt-cured at sea using its own pancreatic enzymes (maatjes cure), served raw and cold with finely diced raw white onion and pickled gherkins.

A Dutch dish of potatoes, carrots, and onions boiled together and mashed, traditionally served with slow-braised beef.

A Dutch colonial-era banquet in which steamed rice is served as the centrepiece surrounded by a large array of small, varied Indonesian side dishes presented all at once.

A Dutch and Belgian juniper-forward grain spirit distilled from malt wine — a pot-still distillate of malted barley, rye, and corn — blended with a botanical spirit, giving it a fuller, malt-rounded character that distinguishes it from its descendant, gin.

A pressed, aged cow's milk cheese native to the Netherlands, produced principally in the Gouda and Edam styles, distinguished by a washed-curd process (Gouda) or part-skimmed milk base (Edam), controlled cellar aging, and a characteristic wax-coated rind.

A Dutch deep-fried cylinder of thick veal or beef ragout bound with a roux, breadcrumbed and crisp, often eaten in a bread roll with mustard.

Deep-fried balls of sweet yeasted batter, often studded with raisins or currants, dusted heavily with powdered sugar.

Large, thin Dutch pancakes — wider and thinner than American ones, thicker than crêpes — served either sweet with syrup or savoury with fillings like bacon or cheese cooked into the batter.

Small, fluffy Dutch pancakes made from a yeast-leavened batter of buckwheat and wheat flour, cooked in a special dimpled pan and served warm with a knob of butter and a dusting of icing sugar.

A thick Dutch winter soup of split green peas slow-cooked with pork and root vegetables until so dense a spoon stands upright in it.

A thin, crisp Dutch spiced shortcrust biscuit flavoured with a warm speculaas spice blend and traditionally pressed in carved wooden moulds.

Stamppot is a traditional Dutch one‑pot dish of mashed potatoes blended with a leafy vegetable such as kale, sauerkraut, or endive, typically served with gravy and smoked sausage.

A thin, crisp waffle made from a sweet yeasted batter, baked in a double‑sided iron and split to sandwich a warm caramel‑syrup filling.

The Dutch version of French toast: stale bread slices soaked in a sweetened egg-and-milk mixture, fried in butter, and dusted with sugar and cinnamon.