Popovers, America’s version of Britain’s Yorkshire pudding, are pastries that rise impressively over the rims of the pans they’re baked in. Good popovers have crisp exteriors and soft, pillowy insides, perfect for serving with a juicy slice of our Rosemary Rib Roast with Cipollini, or slathering with jam and serving with tea. For this recipe, all you need is a blender and a regular old muffin pan—no specialty popover pan needed.
Equipment note: If you don’t have a 12-well muffin pan, you can use two 6-well muffin pans. Just be sure to bake them side by side in the oven.
These were featured in our recipe for Horseradish Rib Roast with Mushroom–Red Wine Sauce, and our story 9 Recipes That Prove Your Muffin Tin Is Your Best Friend.
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