Read the name Alexandra Dudley with a thick English accent—like having a hot potato in your mouth. Because that's how you pronounce it. This charming English lady provides us with appealing, well-made recipes. Favorite? The marmalade chickenOven-baked chicken with marmalade (extra points if you make it yourself), orange, fennel seeds, and a dash of whiskey. It's not quite as simple as it sounds here, but trust us, it's not much harder either. It's become a firm Christmas favorite. The videos are a joy to watch, and that British accent makes it perfect.

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As Ottolenghi's sidekick Noor has already earned her stripes. Together they worked on the Ottolenghi Test Kitchen-books, and we've seen her pop up regularly on his Instagram. She makes incredibly delicious food with those characteristic Middle Eastern influences – understandable, after years at Yotam's side. But Noor also stands on her own two feet: her Instagram is full of delicious recipes, and she recently launched her own cookbook.

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Pasta galore! Her, Emilie Pullar's, white bolognese is truly to die for: rich, full of flavor, and a serious competitor to the classic bolognese. Tip: make the sauce a day in advance. After marinating overnight, the flavors are even more intense and delicious. Pasta is often featured on this Instagram. from scratch Made. Don't feel like kneading it yourself? Don't be too hard on yourself. Just pick up a package of pasta. Good quality, mind you. And combine it with the delicious sauces from The Burnt Butter Table. This way, you'll have a fantastic meal on the table without too much effort.

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• Baked by Laora
  For all those with a sweet tooth: from baked goods to Danish pastries. We made her carrot cake, and it was a winner. Not only are her recipes sweet, but her account is too. But hey, a little sweetness every now and then never hurts.
• Cook along with Cé
  Accessible cooking inspiration with beautiful pictures. The recipes are simply included in the post, clear and easy to follow. It's child's play. But of course, with a touch of style. See the photos on the right.
• Thomas Straker
  We noticed his series All Things ButterFrom spring onion butter to anchovy butter, these butters alone look delicious. Don't expect a step-by-step guide; a little kitchen ingenuity is helpful, as Thomas doesn't reveal much.

• Food52
  If we could, we would eat their entire Instagram feed. Seriously. Set up by two ladies with roots at The New York TimesAnd it shows: clever recipes, stunning photos, and an endless stream of cooking inspiration. The idea? Sharing dishes and swapping culinary secrets.
• Suzielenghie
  At Suzielenghi, we come for the comforting, warm comfort food. Just the kind of food a fall or frigid day calls for: think a salad with roasted sweet potato, goat cheese, dates, and crunchy pecans, or a creamy pumpkin lasagna. And that's just the beginning. Of course. See the photos on the left for a first look.

Patisjanne may claim to be a hobby baker on Instagram, but her creations are anything but amateurish. Janne de Mol—aka Patisjanne—conjures up one masterpiece after another. Macarons, cheesecakes, strawberry shortcakes, tartlets… her delicacies are a constant source of inspiration.

Besides her passion for baking, Janne has another passion: cycling, which she cleverly combines with her love of baking. She carefully maps out routes that take her to the best sweet spots. So, following her will not only inspire you to get started yourself, but will also provide you with plenty of tips for the best bakers.

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Bob makes everything – absolutely everything – from scratchHe grows his own vegetables in the garden, ferments, pickles, preserves... you name it, he does it. From the countryside, he conjures up the most delicious things: think homemade feta cheese, pies, elderflower lemonade, and more of that homemade goodness. On the AGA (goals!) or just wherever it happens to be. Cooking it exactly like that yourself might be a bit ambitious, but as inspiration? Delicious.

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From Pauline's Kitchen is your go-to for everything: weekly recipes, drinks, sweets, starters, main courses and desserts and, not to forget, your basicsPauline's Instagram (and her website as well) are overflowing with inspiration. If your cooking source runs dry, Pauline will get you going again in no time. Think of caramelized chicory of a savory pastry letter. One of our home favorites? The pepper stew with sausagesPrefer vegetarian? Substitute the sausages. Back to the stew: the longer it simmers, the better. And here's a sacred rule: bell pepper stew on day 1, parmigiana on day 2. Because this stew is the perfect base for an amazing parmigiana.

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The recipe (short but sweet) for 2-3 big eaters: Take 2 aubergines, 1 burrata, a container or piece of Parmesan cheese, the leftover pepper stew and a ciabatta.

1. Preheat the oven to 200 degrees.
2. Cut the aubergines into thin, round slices and fry them in a little oil on both sides until golden brown.
3. Lightly grease an oven dish with olive oil and start assembling: a layer of fried eggplant slices → a layer of pepper stew → burrata (torn or sliced) → more fried eggplant slices → some more stew → finish with Parmesan cheese.
4. Then: put it in the oven until the top is bubbling and golden brown.
5. Want it to heat up faster? Preheat the bell pepper stew beforehand.
6. Serve it with ciabatta for dipping. Delicious!

• Maddie's Foodlife
  Simple recipes, feel-good food with a twist, and plenty of tips for enjoying a delicious meal out. If there's one thing we understand perfectly, it's that last part.
• Bibi Loomans
  Who still makes a meatball? Or a classic potato salad or pudding? We're all busy, cooking less and less, and sometimes you barely know how. We understand the speed, but cooking can take time—flavors simply develop better with a little attention. We think Bibi's achievement is fantastic: she learned and wrote a cookbook about traditional dishes with her grandma Mia. Together in the kitchen, flavors from the past with a modern twist—you'll see it in her book and on Instagram. You can see Bibi's photos on the right.

The man of all trades: Tobias Camman. A Robinson (yes, credentials for Expedition Robinson, television producer, wine importer, cookbook author, and so on. A self-proclaimed all-around jack-of-all-trades and professional snob—and honestly, we can't blame him.

On his Instagram, you'll find a mix of all his talents—TV, wine, humor—and recipes pop up in between. Always fun to peek into. Meanwhile, Tobias is quietly building his Camman empire. The man has written cookbooks. Several of them, beautifully designed, visually rich, and packed with dishes you'll want to eat. Just a heads-up: not everything is necessarily easy or quick. If you're looking for something more accessible, go for his latest: Fastvoer. And while you're at it: pour his own chardonnay also definitely not to be missed.

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Good food makes you happy – and that's exactly what you'll find at Courgetti Confetti. Manon's website and Instagram, half French and a true bon vivant through and through, are packed with easy, healthy, and above all, vegetable-rich recipes. From 25-minute weeknight favorites to the most delicious cakes and helpful tips for your cooking club. Courgetti stands for healthy and veggie, chad For pleasure on your plate. And you can taste it in everything Manon makes.

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Daan van der Lecq – aka @chefvanderlecq – started with a modest line of kitchen accessories that grew into a delightful universe where food, lifestyle, and entrepreneurship converge. Daan shares recipes that are accessible and inspiring, with a love for farm-to-table and surprising flavors. And best of all: he focuses on everything that's good, instead of what could be better. And especially, and most of all, on small, local favorites. We love it. Plus, just out: his new cookbook. Link? We have!

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• Julescooking
  Jules serves the most beautiful recipes, true works of art. Not necessarily the easiest, but because this man cooks so relaxedly, you immediately feel confident that you can do it yourself.
• Dinner time
  A bit of a cheat, because Etenstijd is officially a podcast, but of course it also has an Instagram account hereTeun van de Keuken and Yvette van Boven, two of the finest, discuss everything food-related, always focusing on a specific theme. From endive and peanut butter to tableware, chefs, and other cooking-related topics. Plenty to learn, and perfect for listening while you're in the kitchen.