Name: Mini Provolone Popovers
Cook time: 10 min
Total time: 1 3/4 hr (includes chilling)
Yield: Makes 24 popovers
Ingredients: 1 cup whole milk; 2 large eggs; 1 cup all-purpose flour; 2 tablespoons unsalted butter, melted, divided; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1/3 cup finely chopped provolone; 2 tablespoons grated parmesan; 1 1/2 tablespoons chopped chives; Equipment: a 24-cup mini-muffin pan

Image may contain Food Bread Bun Egg Muffin and Dessert

Mini Provolone PopoversRoland Bello

The parmesan here is the catalyst that makes the cheesy flavors jump out of the airy centers. These popovers are best when baked at the last minute, but you can make the batter ahead.

Cooks' note:

Batter can be made 1 day ahead and chilled.

Recipe notes

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

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.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

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.

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.