Dutch cuisine

Dutch cooking is plain and filling, and its most interesting part arrived from Indonesia along with the colonial past.

Stamppot, erwtensoep, hutspot — winter dishes of one logic: everything boils in one pot and is crushed together. This is the cooking of a country with long winters and root vegetables in the cellar.

The other half of the Dutch table is Indonesian. Rijsttafel, satay and sambal settled in so completely that they read as native, and they are easier to find here than anywhere outside Indonesia itself.