Rhenish cuisine

traditional German dish with potatoes and mashed apples

In Belgian and Dutch cuisine, ' (French: rice pie), /' (Dutch: rice flan), or (German: rice flan), is a pie with a filling based on rice pudding. Rijstevlaai is a type of vlaai.

thumb|Schwenker crew on duty thumb|Schwenker tripod from the smithy Schwenker () is a local term from the German state of Saarland, the Mosel Valley and big parts of Rheinland Pfalz and is used in three ways, all relating to the same grilled meat:

Reibekuchen () are German potato pancakes, also known as Kartoffelpuffer (). They are common in many areas of Germany, the name "Reibekuchen" being characteristic to the Rheinland area. Reibekuchen may be served with apple sauce, pumpernickel bread, treacle, or with Maggi-brand seasoning sauce. They are often sold at street fairs and markets, such as Christmas markets in Germany.

Kottenbutter or Kottenbotter is a sandwich consisting of buttered brown bread or Mischbrot, smoked pork sausage ("Mettwurst"), onion rings and a spread of spicy mustard. Other variants supplement pork with horse meat ("Kottenwurst") or Balkenbrij. The sandwich is common in the Bergisches Land region of Germany, in the state of North Rhine-Westphalia.

thumb|Traditional "Cologne Caviar": Röggelchen rolls, mustard, [[onion, and sliced flönz]] Flönz () is a type of fresh or smoked blood sausage popular in the Rhineland region of Germany. The sausage is red-brown on the outside, while it is also red-brown inside with visible specks of white pork fat. It is made from pork, various parts of pig such as rind, head, and pig's blood, with the addition of salt and natural spices.