Maurice Vermesch baked these waffles (properly called Brussels waffles and, in Belgium, topped with just confectioners’ sugar) at the 1962 Seattle World’s Fair, but only after he sold them at the 1964-65 New York fair did they soar in popularity in this country. Vermersch’s daughter Mariepaule wouldn’t divulge her family’s recipe, but we think we’ve come very close. One tip she did reveal: Aunt Jemima self-rising flour produces a flavor that is the most like that of the original waffle.

Hot, crispy-edged flapjacks paired with strong, steaming coffee make a staple camp breakfast. Serve these with extra butter and plenty of maple syrup.

Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons. Get the recipe for Salade Lyonnaise »

The addition of seltzer water and yogurt to the batter lends these pancakes a light texture, a mild tang, and a smooth consistency.

The simple method of mixing champagne and orange juice, popularized in Paris and London in the 1920s, has an enduring appeal.
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A buttery cinnamon crumble tops a sweet breakfast favorite; the cake itself gets an extra boost of flavor from cinnamon extract. Get the recipe for Cinnamon Coffee Cake »

A combination of vodka, tomato juice, fresh lemon juice, Worcestershire, and fresh ground spices is simple, classic, and always delicious. Get the recipe for Original Bloody Mary »