Popovers are an American improvement on Yorkshire pudding, that olde British recipe often name-checked in Dickens novels along with Flaming Punch and partridge cutlets. Rather than throw some eggy ...

Every time I travel home to Cape Cod, visiting my favorite bakery, Pie in the Sky, is at the top of my list. Tucked in the heart of Woods Hole, it’s known for its flaky pastries, rich coffee and, most ...

The crown-topped popovers are crisp on the outside and moist inside. Instructions: Heat oven to 400 degrees. Grease a 12-cup popover pan or standard muffin pan. In blender or large bowl, whisk ...

I appreciate the glory of popovers this time of year. The crusty brown exteriors and the creamy insides show off surfaces that are just right for butter and jam. For years I made them in a special ...

For many years, I went to a favorite restaurant because I liked its popovers. I could easily skip lunch just to fill up on a basket of those crisp, airy, golden rolls. The popovers were almost the ...

I first learned to make popovers from the book Baking with Julia, probably back in the early 1990s. I used to make them constantly, and then I moved on to other breakfast treats. I came back to ...

For the deepest flavor, use a combination of white and shiitake mushrooms, but you can substitute cremini or wild mushrooms for part or all of the mix. Adapted from "The Heart of the Plate: Vegetarian ...