358 dutch recipes

Mediterranean beef and okra stew: chuck simmered in a Dutch oven with onion, garlic paste, tomatoes, and whole okra pods. A rustic Balkan-style braise that cooks unattended.

Pennsylvania Dutch chicken casserole layers egg noodles, shredded chicken, and a cheddar cream sauce with celery, peppers, and pimentos. Slivered almonds on top deliver a buttery toasted crunch.

Funeral pie, also called Rosina pie, is a 1936 Pennsylvania Dutch raisin pie. Lemon-bright raisin custard under a criss-crossed lattice. A heritage Amish dessert recipe.

Chocolate banana cake with Dutch-process cocoa, buttermilk, and folded egg whites for a light crumb. A single-layer 9-inch square cake dusted with powdered sugar.

Moravian sand tarts are thin, buttery Pennsylvania Dutch cookies rolled paper-thin and topped with a pecan half. The dough chills overnight for easy rolling and crisp results.

Pennsylvania Dutch dandelion salad with a warm bacon and cream dressing made from eggs, vinegar, butter, and sugar. A classic spring foraging recipe.

Chicken and Italian sausage browned together with turmeric-tinted rice, carrots, onion, and green pepper, then oven-baked in a Dutch oven. A rustic, hearty paella for six.

Giant oven-puffed pancake (Dutch baby) with lemon, vanilla, and butter, topped with black cherries, sliced almonds, and powdered sugar. A dramatic 30-minute brunch.

Puff pancake (Dutch baby) bakes a simple flour, milk, and egg batter into a dramatic golden puff. Topped with warm blueberry pie filling and fresh nectarine slices.

Crusty seeded multigrain boule baked in a Dutch oven with whole wheat, oats, rice flour, flax, poppy, sesame, and sunflower seeds. No-knead, high-fiber artisan bread at home.

Chunky turkey breast simmered with bacon, carrots, celery, and rosemary in a thick gravy, crowned with fluffy Bisquick dumplings. Old-fashioned comfort in a Dutch oven, ready in about an hour.

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

Authentic Philadelphia scrapple from scratch starts with pork knuckles simmered for hours, then bound with cornmeal, sage, and clove-stuck onion. Slice, dredge, and fry for a Pennsylvania Dutch breakfast.

Old-fashioned stuffed peppers filled with ground beef, rice, cornflakes, and eggs, baked low and slow in tomato soup. A Pennsylvania Dutch-style comfort food classic.

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.

Dutch-style knakworst with sauteed leeks, onion, ginger, apple juice, and vinegar. A quick skillet supper rooted in Netherlands home cooking, ready in 20 minutes.