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French-engineered grinding mechanism — lifetime pepper mill
Deep cups for dramatic popover rise — Yorkshire puddings too
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
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French-engineered grinding mechanism — lifetime pepper mill
Deep cups for dramatic popover rise — Yorkshire puddings too
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
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Whisk 2 cups flour, 2 tablespoons finely chopped flat-leaf parsley, 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon freshly grated nutmeg in a medium bowl. Whisk 3 large eggs and 2 1/2 cups whole milk in a large bowl until well blended. Gently whisk in flour mixture, followed by 3 tablespoons melted unsalted butter (do not over mix). DO AHEAD: Batter can be made 1 day ahead. Cover and chill. Preheat oven to 425 degrees. Melt 2 tablespoons unsalted butter; grease 12 standard muffin cups with 1/2 teaspoon melted butter each. Pour batter into prepared muffin tins, filling cups three-quarters full and dividing equally. Bake popovers until puffed, golden brown, and crispy around edges, 30-35 minutes. Using a thin knife or an offset spatula, remove popovers from pan. Serve immediately.