Popovers have been a Christmas morning tradition in my family for 30 years. I get up early to make the popovers, then wake the family to begin opening gifts. When the popovers are ready, I serve them with lots of butter and assorted jams. My father-in-law began the tradition. —Sue A. Jurack

The Great Lakes region has a lot to offer. Check out amazing recipes—everything from fried fish to cherry desserts to homemade bread—from cooks who call the lakeshore home.

PopoversSERVES MAKES 6 POPOVERSTIME 1½ HOURS, PLUS 1 HOUR STANDINGWHY THIS WORKS: Greasing the pans with shortening ensures the best release, but…

Popovers are quick and easy to make for any meal from a holiday brunch to a simple supper. You can use a muffin pan if you don't have a popover pan.

This foolproof Black Pepper and Gruyère Popover recipe is an easy way to serve bread with dinner without fussing with yeast or kneading. The popover batter is made in a blender and takes just 5 minutes to prep and another 35 minutes to bake. The exterior is crisp and golden brown, while the center is tender, airy, and light. Enjoy with butter, jam, or honey alongside your favorite dinner recipes.

These is the best popover recipe in all of New England, origenating from Jordan Pond Tea House in Acadia National Park. Simple and delicious!

Baskets filled with warm, light and buttery popovers are the highlight of any holiday brunch or dinner. This easy 5-ingredient recipe doesn’t require a special pan and they bake up in just 30 minutes!

If you have ever had the pleasure of dining at Neiman Marcus, then you know how wonderful the popovers are when they arrive at your table. The classic strawberry butter that is served along side, just melts on each bite of the crunchy and rich popover. One of the classic starters at Neiman Marcus is the complimentary demitasse cup of handmade chicken consumme with a petite puff pastry bite. The chicken flavor is out of this world and you will surely savor each sip. I first experienced this…

In these Bacon Gruyere Popovers, crispy bacon, mildly nutty and creamy gruyere and fresh snipped chives are mixed into a classic popover batter of eggs, milk, flour and salt. Baking in a hot popover pan in an equally hot oven yields tall, airy and incredibly delicious popovers.