No matter how tempting the aroma coming from your kitchen, don't open the oven to check popovers until about 5 minutes before they're finished baking, or they will deflate. Ingalls Photography
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No matter how tempting the aroma coming from your kitchen, don’t open the oven to check popovers until about 5 minutes before they’re finished baking, or they will deflate.
With its flaky, buttery crust and marmalade-like citrus filling, not a crumb of this sunny lemon pie will be left on the dessert board.
When harvesting garden rhubarb, choose tender, young shoots, discard the rhubarb leaves—which are toxic—and peel any large, tough stems as you would with celery. Commercially grown rhubarb doesn’t need peeling; buy only firm, crisp stalks, and store them in the refrigerator. See the recipe for Shaker Rhubarb Pie »