The cuisine of the Netherlands or Holland has been shaped from the twin practices of fishing and farming.
Traditionally, Dutch cuisine is simple and straightforward, with many vegetables and little meat.
Breakfast and lunch are typically bread with toppings while dinner is meat and potatoes, supplemented with seasonal vegetables.
Without many refinements, it is best described as rustic, though many holidays are still celebrated with special foods which may help to explain why we have not one, but two Christmas ‘specials’ included here.
Christmas in the Netherlands is a typical family holiday. Traditionally there is family brunch with kerststol, a fruited bread log with marzipan not far removed from the German Stollen, but like most of Europe gingerbread (peperkoek) also has its rightful place in the festivities.
Sinterklass, a mythical figure with legendary, historical and folkloric origins based on Saint Nicholas is the Dutch version of Santa Claus.