Culinary memories from Switzerland: THE canapé. Sandwiches are a ubiquitous food staple around the world. From their official inception with John Montagu, the 4^th Earl of Sandwich (1718–1792)—who had requested that his valet prepare a “piece of meat tucked between two pieces of bread” —to contemporary fast food franchises specializing in oversized, fully loaded footlong versions, each country’s identity includes some sort of bread butterflied and filled with delectable indigenous ingredients (melted cheese, cold and grilled meats, vegetables, yogurt, spicy mayonnaise, and even peanut butter and jelly). Perhaps one day, in this cornucopia of world sandwiches, one might be included as a food item on UNESCO’s List of Intangible Cultural Heritage of Humanity.

Breakfast bread pudding ham cups. Breakfast will always be special and, as I’ve said before, the variety of items that constitute the day’s first meal remains endless. However, while I most often return to my favorite selections, I do find myself wanting to try new ways to cook, present, and interpret breakfast staples. Recently, I came across an innovative way to use three basic ingredients: bread, eggs, and ham.

German Apple Pancake. After a good night’s sleep, who is not eager to start the day with a temping breakfast—an English word referring to “breaking the fasting period of the previous night.” It’s a morning ritual that defines the day’s first meal and is often referred to as “the most important meal of the day.” Each country favors ingredients that create breakfast specialties that leave us with memorable flavors and visual feasting.