A classic Dutch winter mash of floury potatoes and curly kale, finished with butter and milk and served with gently heated rookworst.

Traditional Dutch snert is an exceptionally thick split-pea soup simmered with pork, celeriac, leek, carrot, and celery leaves, then finished with rookworst.

Dutch patat are thick-cut fries cooked twice: first at a lower temperature for a fluffy center, then hotter for a crisp golden shell.

Kibbeling is a Dutch fish-stall snack of juicy white-fish chunks in a crisp seasoned batter, served hot with garlicky herb sauce.

These Dutch bar snacks enclose a deeply savory beef ragout in a crisp double-breaded shell and are served piping hot with mustard.

Poffertjes are tiny yeasted Dutch pancakes cooked in a dimpled pan and served warm with butter and a generous snowfall of powdered sugar.

A Dutch New Year classic: airy yeasted fritters studded with soaked raisins and apple, fried until bronzed and dusted with powdered sugar.

Dutch appeltaart is a tall, deep apple pie in a buttery shortcrust, packed with cinnamon apples and raisins beneath a woven lattice.

A tangy Dutch mash of potatoes and sauerkraut, enriched with butter and milk and served with rookworst; apple and bacon are familiar additions.

Bokkepootjes pair two crisp-chewy almond meringue fingers with buttercream, then dip both ends in dark chocolate.

A Dutch café favorite: a tender nutmeg-scented meatball browned in butter, simmered in gravy, and tucked into a crusty roll with mustard.

Hutspot is the distinct Dutch mash of potatoes, carrots, and onions, traditionally served with klapstuk or another slow-cooked beef and gravy.

Small, crisp Dutch Sinterklaas biscuits made with brown sugar and a fragrant speculaas spice blend.

Traditional rookworst is a finely ground pork sausage seasoned with Dutch warm spices, stuffed into casing, safely cured, smoked, and gently heated before serving.

The Dutch tosti is a crisp pressed sandwich of sliced bread and melting Gouda, often with ham, served with ketchup or curry ketchup.

Rijsttafel is a Dutch-Indonesian dining format—not one rice dish—built around steamed rice and a table of contrasting small dishes, sambals, pickles, and garnishes.

A classic Dutch tompouce layers crisp rectangular puff pastry around firm vanilla pastry cream and finishes with smooth pink icing.

Thin yeasted waffle rounds are cooked in an iron, split while warm, and sandwiched with a buttery brown-sugar stroop scented with cinnamon.

Certified ready-cured Hollandse Nieuwe is served cold as two cleaned fillets joined at the tail, with finely chopped onion; the raw fish is never home-brined.

Hachee is a Dutch sweet-sour beef and onion stew slowly braised with cloves, bay, vinegar, and a little ontbijtkoek for body.