Star chef Grant Achatz combines the crunch of a popover with the creaminess of Yorkshire pudding in these puffed breads. For maximum cheesy flavor, grated English Cheshire is added twice--stirred into the batter and then sprinkled over the top.
Star chef Grant Achatz balances the spicy-sweet fruit filling in his mincemeat pie with rum and brandy; a dollop of creme fraiche would be unorthodox but excellent.
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Star chef Grant Achatz's multilayered, monumental dessert-in-a-glass illustrates what a sweetly old-fashioned trifle can look like in expert hands.