By the time I was 10, my parents, brother, and I had our Christmas Eve dinner down pat. The menu was decidedly European: a beef rib roast with jus and horseradish sauce, a deliciously herby potato gratin, haricots verts (French-style green beans sautéed in butter), a winter citrus salad to cut through all the rich, celebratory flavors.
And then there was my favorite: popovers.
My parents liked to serve popovers because they’re similar to Yorkshire puddings, which traditionally accompany a beef roast in the U.K. They also consist of only four ingredients, and getting me to help make them was a way to keep me busy during dinner crunch time.