The chocolate-sauce covered “muffin” topped with a candy bar on the cover of this pretty book is telling: A good number of the muffins inside strongly resemble their popular cousin, the cupcake. Pink ...

The batter works better when you blend the ingredients about two hours before baking. This allows the batter to rest and come to room temperature. Measure your 1.5 cups of flour, 2 cups of milk, 4 ...

In a certain sense, making popovers is a test of faith: You put the batter-filled pan in the oven and pray that the popovers will do their thing in the next 40 minutes. I have been making these ...

The first time I saw a popover, I was certain that it was magic. I watched a TV chef whisk the batter together in a total of 3 minutes. He poured it into the pan and, not that I was in the habit of ...

A popover is a special thing. It’s that puffed-up, hollow globe related to the pancake but also to the muffin; all custardy insides and a craggy crust that tastes of browned butter. I’ll make a ...

Popovers are essentially big holes surrounded by delicious crust. To make them, it’s ideal to use a popover pan, similar to a muffin tin but with elongated wells; the shape of the pan forces the ...

Preheat oven to 400 degrees. Boil water and vegetable oil in a medium-large pan. Stir in dry ingredients with a large wooden spoon until mixture forms a ball. Cool 10 minutes, then add eggs one at a ...

Cookbook author and recipe consultant Marlene Sorosky Gray was on a mission: To recreate one of her favorite foods - the popovers served at The Rotunda restaurant at Neiman Marcus on Union Square. She ...

For many years, whenever I would meet friends for lunch at Union Square, I would insist we go to Neiman Marcus. The food was always good, but that wasn't the main draw. It was the incredible popovers ...