One of the first restaurants I went out to eat in while in San Francisco for a business trip was called Wayfare Tavern. They had the most amazing smells in this upscale “tavern” of warm comfort foods being cooked, but I think my favorite part was that there was someone constantly walking around offering freshly baked popovers.  Given that it was a crowded restaurant and it was a full house that night, trying to attract the attention of the “popover man” was no easy feat.  It must be this reason that made me think popovers were incredibly difficult to make.


While flipping through my Breakfast Comforts cookbook, however, I found to my delight that 1) popovers required very few ingredients, most of which I always have on hand anyways, and that 2) they were rather simple to make.


The result was just as light and fluffy as the popovers of memory, and I hope to find more reasons to serve them up!

Ingredients (for 12)

  • 1 cup all purpose flour
  • 1/2 tsp fine sea salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/4 cup melted butter
  • Apricot or peach jam for serving


  1. Preheat the oven to 450 degrees.  Have a standard 12 cup muffin pan on hand.  In a bowl, whisk together the flour and the salt.  Make a well in the center of the flour mixture and add the milk and eggs.  Whisk just until combined.  Pour the batter into a glass measuring cup or pitcher.
  2. Place the muffin pan in the oven and heat until hot, about 2 minuts.  Remove from the oven and spoon 1 tsp of the melted butter into each cup.  Divide the butter evenly among the muffin cups, filling them half-full.
  3. Bake for 10 minutes. Reduce the heat to 375 degrees and continue baking, without opening the oven door, until the popovers are puffed, crisp, and golden brown, 20-35 minutes.  Using your fingers, gently remove the piping hot popovers from the pan and served with jam and butter!

From Williams-Sonoma Breakfast Comforts

Peach, Tomato and Mint Salad

When I first started cooking, I was enchanted by the idea of “Oh! It’s rhubarb season” or “Oh! It’s butternut squash season!”  Having grown up in California, also known as the land of plenty, it was so strange to start cooking on the East Coast where there was one time of year that butternut squash “made sense” to cook.  A few years snowy winters and melting summers, the whole food and season connection finally makes sense to me.

For example, I spent the last couple of months waiting for rhubarb season, only to go on vacation for much of June and coming back to find that the rhubarbs had moved on (without me!).  So when I started reading that “it’s the last of peach season” I hurriedly ran out to the store and stocked up on peaches.  I’m already dreaming up peach cobblers and peach cakes but for today, I thought a simple peach and tomato salad with some fresh mint leaves would be a nice starter for a steak dinner.

It’s so easy to throw together, and the blue cheese and mint add some nice flavor.


3 tomatoes
2 peaches
1/2 cup crumbled blue cheese
2 tbsp sliced mint leaves
2 tbsp olive oil
pepper to taste

Slice tomatoes and peaches into wedges.  Add the blue cheese, mint leaves and toss with olive oil.  Add pepper to taste.

Serves 2 for starters