Pea soup is found all over the world, but in the Netherlands it is a wintertime specialty. “Erwtensoep” or more casually, “snert” is the rich, thick Dutch version of pea soup. It was often sold at ...

Begin by sautéing onions and garlic with olive oil, dried oregano, salt, and pepper over medium heat in a four-quart pot. I ...

There’s a reason for the saying “the fog was as thick as pea soup.” The Dutch consider split pea soup good when a wooden spoon will stand up in it. The dried legumes are beloved all over Europe and ...

If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel, leaving behind the rendered fat for ...

Array of Dutch dishes on plates on top of a white tablecloth - Static Media / Shutterstock / Getty Although many of us might be familiar with stroopwafels or may have heard of snert in passing, when ...

Whether you use bacon, a ham hock or paprika, this recipe for a classic split pea soup is satisfyingly smoky. That smokiness infuses the split peas, which are added in two batches. The first portion ...

We’ve entered the season of snirt. You probably know snirt even if you don’t know the word, which, according to my random interrogations, 99.9% of people don’t. I didn’t know it either until it was ...

Split pea soup was a favorite of mine during my college days. It was inexpensive, filling and straightforward to prepare — a satisfying soup for cold days and evenings. This update incorporates crispy ...

In a heavy-bottom dutch oven, melt butter over medium-high heat. Add onions, celery, bell pepper and garlic. Saute 3 to 5 minutes or until vegetables are wilted. Add ham, bay leaf and thyme and cook ...

Although many of us might be familiar with stroopwafels or may have heard of snert in passing, when it comes to Dutch food, ...