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Epicurious
Cookbooks

Popovers

Popovers can be baked by themselves at a high temperature, or along with a roast at a lower temperature. Mix the batter up to a day ahead and refrigerate, not only for convenience but also for the highest, lightest popovers.

Cooks' Note

As an alternative, the popovers can be baked above a roast or chicken with the oven temperature set at 325°F. Bake them on the top rack for an hour, until puffed and crispy.

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Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Vodka Gochujang Pasta
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crème Anglaise
The silky French vanilla sauce that goes with everything.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.