A Belgian brasserie-style pot of mussels steamed with leeks, shallot and dry white wine, then finished briefly with cream and parsley.

Flemish beef and onion stew slowly braised in Belgian dark ale, thickened and balanced with mustard-spread bread and a little brown sugar or Liège syrup.

Belgian mussels steamed à la minute with aromatic vegetables, thyme and a malty Belgian ale.

Ghent-style chicken waterzooi with julienned leeks, carrots and celery in a delicate stock finished off heat with cream and egg yolks.

An honest modern Belgian-style side of Brussels sprouts roasted with bacon, finished with a touch of nutmeg and cider vinegar.

Thin, crisp Belgian brown-sugar biscuits scented principally with cinnamon and smaller amounts of clove, ginger and nutmeg.

Belgian potato croquettes made from dry, enriched mashed potato, shaped into cylinders, breaded and deep-fried until crisp.

Light rectangular Brussels waffles made with a yeasted batter and folded whipped egg whites, crisp outside and airy within.

The Brussels specialty of very fresh raw beef mixed à la minute with egg yolk, mayonnaise, mustard, Worcestershire, capers, pickles, onion and parsley.

A clearly labeled modern Belgian home-style chicken braise with Belgian ale, mustard, thyme and a restrained cream finish.

A Flemish classic of poached chicken, sautéed mushrooms and tiny meatballs in silky poultry sauce, spooned into a crisp puff-pastry case.

Whole Belgian endives gently braised, drained very well, wrapped in ham and baked beneath nutmeg-scented béchamel and Gruyère.

Cylindrical Belgian croquettes with a firm, creamy shrimp-stock filling packed with whole hand-peeled North Sea grey shrimp, breaded and deep-fried.

Rustic Belgian stoemp: floury potatoes mashed together with carrots and softened leeks, butter, milk and nutmeg.

Liège beef-and-pork meatballs served in sauce lapin, a sweet-sour onion gravy flavored with vinegar, brown sugar and a modest spoonful of Sirop de Liège.

Whole or bone-in sole lightly floured and pan-fried in butter, finished with noisette butter, lemon and parsley in Belgian brasserie style.

The Verviers rice tart: slow-cooked vanilla rice pudding enriched with egg and baked on a thin yeasted tart dough, never a premade shortcrust shell.

A light Belgian dark-chocolate mousse enriched with egg yolks and aerated with carefully folded whipped egg whites—served in cups, not baked as cake.

Nivelles' open-faced savory tart: thin yeasted dough topped—never covered—with a bètchéye of Boulette de Nivelles cheese, chard leaves, parsley, onion, butter and egg.

A cold Belgian classic of raw hollowed tomatoes filled with chilled North Sea grey shrimp lightly bound with mayonnaise—no oven or sautéing.