Belgian & Dutch

Andrew Zimmern’s Kitchen Adventures January in Minnesota. End of story. We know a thing or two about cold-weather com...

Malin Elmlid bartered her bread for Belgian pearl sugar, the key ingredient in these Liège-style waffles: The sm...

"You can make this with any grain or fruit that goes with yogurt," says Malin Elmlid. For her version of this...

This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. Any dark Belgi...

Chef Way Wolfgang Puck of Los Angeles's Spago makes his schnitzel by deep-frying cutlets of Kurobuta pork, a deeply m...

Frankies co-owner Frank Castronovo's wife, Heike, a talented home baker, created Prime Meats' outstanding jam tart wi...

F&W’s Grace Parisi shares a classic recipe for mussels in white wine, then creates amazing alternatives with clam...

Thomas DeGeest went to Belgium to learn from master waffle-makers and perfect his own recipes. He came back with idea...

This rich sauce is a perfect topping for crispy, classic Belgian waffles.

Maria Helm Sinskey created this delicious cake as an homage to the classic European princess cake; her simpler versio...

"My friend Natalie's mother, who lives in Amsterdam, brings me aged Gouda each year," chef Barbara Lynch says. "I wan...

This addictive pancake is a savory riff on the traditional Dutch baby, the sweet eggy pastry invariably dusted with c...

Choucroute is a classic Alsatian dish, consisting of mounds of steaming sauerkraut, boiled potatoes and half a dozen ...

This rösti also makes a marvelous brunch entrée topped with smoked salmon and sour cream, or alongside scra...

For this earthy and satisfying stew, Jacques Pépin prefers to use flatiron steaks (also known by the butcher's t...

A lot of butter in the batter makes these waffles extra crisp. As a general rule, adding less butter to a batter resu...

When we made these dead-simple waffles from Pam Anderson's cookbook, Cook Smart, their rich buttermilk flavor and...

Pierre Hermé learned to make these chewy, nutty cookies flavored with spices and candied citrus rind from his fa...

For Blue Smoke, his New York City barbecue restaurant, Michael Romano buys bacon and other natural pork products from...

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