Dishes that were popular and now out of favor are finding their way back into my kitchen. For a while I was nuts over savory soufflés (never much liked the sweet variety) and for a short time several summers ago I revived the classic quiche to serve to lunch guests on North Haven. But most recently my attention has turned to popovers.
Popovers fresh out of the oven.
It’s a bread that’s in a class of its own. They’re really the American version of Yorkshire pudding that relies on an egg and milk batter that rises magically in the oven without any leavening whatsoever.
