Kevin Smith is a master butcher, chef, and co-owner of Beast &amp; Cleaver, The Peasant, and Little Beast in Seattle. The Peasant has been named a top Seattle restaurant by The Seattle Met, Eater, and The Infatuation. Kevin was also nominated for Best Emerging Chef by the James Beard Foundation.

Kevin Smith

You can’t have a British <a href="https://www.chefsteps.com/recipes/ultimate-sunday-roast">Sunday roast</a> without Yorkshire puddings—airy, crispy, eggy, and hollow, they’re the perfect vessel for gravy, designed to be filled up and munched on as you graze your way across the plate of roast beef, <a href="https://www.chefsteps.com/recipes/ultra-crispy-roast-potatoes">crispy roast potatoes</a>, and <a href="https://www.chefsteps.com/recipes/buttered-vegetables">tender, buttery vegetables</a>.The key to getting the impressive loft, crispy browned exterior, and cavernous interior of a great Yorkie is pouring cold batter into molds filled with screaming hot fat—beef fat, to be exact, so they’ve also got a big punch of beefy flavor. (The use of beef fat is what sets Yorkies apart from <a href="https://www.chefsteps.com/recipes/light-crispy-popovers">popovers</a>.)The puddings bake up tall and crisp, a worthy side to any centerpiece roast you set on the table.

Perfect Yorkshire Puddings