Cooking with De Morgen, your guide to the best home and restaurant food

What does “cook with De Morgen” mean?

“Koken met De Morgen” is a new and unique platform where readers can find over 1000 recipes, most of them healthy and sustainable, from top national chefs and our culinary journalists.

You’ll also find over 500 reviews of mainly Belgian restaurants, where celebrity chefs offer restaurant tips and reviewers guide you to the best places to eat.

Who can it be accessed?

Of course “Koken met De Morgen” is open to everyone, but the vast majority of the platform is behind a paywall and is only accessible to readers with a digital subscription or higher. Those who already have such a subscription today just have to log in and can – without any additional costs – immediately start “Cooking with De Morgen”.

Do you also want exclusive access? Then become a member here the morningalready from 2.95 euros per week.

How does it work concretely?

In general, the platform consists of two parts: the recipe finder and the restaurant finder. Ease of use is paramount here.

With the recipe finder, you can, of course, filter by type of dish (“lunch”, “main course”, …), but also by your diet (“gluten-free”, “vegetarian”, “low sugar”, .. .) or at the desired preparation time. Many of the recipes are also labeled so you can instantly tell if they’re “easy,” “healthy,” or “vegan.”

With the restaurant finder, you can search via the map or by the name of the place. You can also filter by type of cuisine, price, our grades, and useful categories. Think Open Sunday, Open Monday, Kid Friendly, or Terrace.

What’s so special about “Cooking with De Morgen”?

“Koken met De Morgen is unique in the Dutch-language newspaper landscape and has been done every step of the way with ease of use and expertise,” says Editor-in-Chief Remy Amkrotz.

For example, you can easily share recipes, for example via WhatsApp or email, or copy a shopping list based on ingredients. In addition, you can set all the recipes automatically for the required number of people and it is possible to give grades to the recipes.

Those looking for inspiration can also turn to various collections carefully crafted by the culinary editors at the morning Made. For example, think “Vegetarian Barbecue Recipes,” “British-Israeli Chef Yotam Ottolenghi’s Dishes,” or “Now in Season: The Tastiest Recipe With Strawberries.” We also feature the newsletter “Koken met De Morgen” on Friday mornings, where culinary journalist Marianne Keene offers a “quick, healthy and budget-friendly” recipe for every working day.

Packets can also be found in restaurants. For example, you will find “Antwerp restaurants where vegetarians are spoiled”, you will see “Where Nick Brill (The Jane) loves to eat” and you will find “Favourite restaurants of three-star chef Tim Bury”.

Who are the chefs who support the “Koken met De Morgen” programme?

Cooking with De Morgen features five home chefs. Specifically, these are Seppe Nobels (known from Graanmarkt 13, Instroom Academy and his passion for vegetables), Peppe Giacomazza (from the famous Italian restaurant La Botte), Dokkoon Kapueak (from the Michelin-starred Thai restaurant Boo Raan), Camille Dubois and Boqion De Pooter (with Camion and Camionette champions vegetarian cuisine). They not only share their best recipes, but they will be posted on the platform and in dm magazine They also regularly offer their best culinary and restaurant tips.