Popovers are a fluffy and airy spin-off of the classic Yorkshire pudding ... soups or alongside roasted chicken—that this popover recipe will adapt to most menus. Pantry-ready ingredients ...

These popovers are inspired by the classic Roman pasta dish cacio e pepe ... Perhaps the best part about this recipe? While many popover recipes require a special popover pan, this one doesn ...

You’ll find recipes for these popovers in classic Jewish cookbooks, and I think they deserve some renewed attention. The batter for these popovers is similar to choux pastry. Choux is a pastry ...

Put the muffins into the preheated oven for 15–20 minutes, or until brown on top. Once the popovers have cooled down a little, you can eat them!

Carefully fill the muffin cups halfway with the popover batter. Bake the popovers for about 30 minutes, until they are risen and browned. Turn the popovers out onto a serving platter and serve ...

Preheat the oven to 220°C. Using a piece of paper towel and the butter, lightly grease 8 of the cups in a deep, non–stick muffin tray. Each cup should measure 6 cm across the top and be 2. 5 cm deep.