A recipe from a century ago I prepared this vegetarian stock for the vegetable cutlets from Iwan Kriens. The stock…
Wrapped fish, baked on a coal fire Archaeologists and archaeobotanists are experts in reconstructing cooking methods and ingredients that were…
Grape vines do not just yield grapes. During the summer the leaves can be picked and pickled or used straight…
This is a very rich ice cream, with sugar, fat and cholesterol. So, why would you want to make it?…
Straight to the recipe A familiar recipe with a twist One of the first modern recipes I published in the Dutch section…
To the page with Tips & Tricks For people who are lactose-intolerant or follow a vegan diet, almond milk is…
A pescetarian alternative for ragoût with meat Recently I have published the recipe for vol-au-vent with ragoût of chicken meat.…
This recipe is from a manuscript that is kept in the Royal Library in The hague. It dates from around…
Straight to the recipe A Dutch recipe from the eighteenth century This decorative dish consists of whole, emptied eggs shells…
Straight to the recipe A recipe from the Hunger Winter '44/'45 I have deliberated for a long time whether to…