Straight to the recipe A familiar recipe with a twist One of the first modern recipes I published in the Dutch section…
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…
Straight to the recipe This is not the first recipe for mustard on Coquinaria. The first mustard-recipe, from the fourteenth-century…
It is time to change that! In February 2016 I organized a cookery course for the first time in nearly…
In the Dutch language quinces are called quince apple or or quince pear. According to the sixteenth-century recipe for quince…
"Keep it simple: start with an I" The banketletter is one of the few traditional Dutch Christmas bakes, as most…
The Dutch are famous for eating 'Dutch new' or 'matjes' herring, which is essentially still raw. Tourists stare with fascinated…