Popovers

There are a few things I remember vividly about the colleges I visited with my dad when I was a junior in high school—the half-appealing, half-terrifying isolation of remote, gorgeous Cornell; the oppressive tininess of Williamstown, Massachusetts (“Some of our students live off campus,” our tour guide told us. Then: “This is the street where they live”); the awe I felt the first time I saw Low Library, a pagan temple plucked out of ancient Greece and plunked into the upper reaches of Manhattan.

I don’t recall much about the food we ate along the way, with one major exception: after touring quaint, bucolic Amherst, we stopped at a charming little restaurant that was famous for its popovers. (Turns out it’s called Judie’s, and it’s still there.) I had never had a popover before; I’m pretty sure I didn’t even know what a popover was. But I fell in love as soon as I bit into my first one—still warm from the oven, perfectly golden brown, crisp on the outside with an interior that felt lighter than air. Continue reading

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