New Year's Day Brunch

Continue the celebration with eggs benedict, brioche french toast, country ham biscuits, and—of course—mimosas.

SPINACH SALAD WITH HOT BACON DRESSING

A descendent of the sauce used in classic German potato salad, a rich and flavorful bacon dressing was used by German-Americans to coat dandelion greens during the 19th century (and perhaps before).André Baranowski
Belgian Waffles

Belgian Waffles

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.James Baigrie

Robie's Buttermilk Flapjacks

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

Salade Lyonnaise

Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons.Andre Baranowski

Blueberry Pancakes

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

Mimosa

The simple method of mixing champagne and orange juice, popularized in Paris and London in the 1920s, has an enduring appeal.
Get the recipe »
Penny De Los Santos
Cinnamon Coffee Cake

Cinnamon Coffee Cake

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 »Todd Coleman
Original Bloody Mary

Original Bloody Mary

A combination of vodka, tomato juice, fresh lemon juice, Worcestershire, and fresh ground spices is simple, classic, and always delicious.Michael Kraus