By Camila Domonoske
Originally published on Fri March 29, 2013 11:14 am
After 40 long days of Lenten abstention, Easter is a time for indulgence. And for those of us who don't observe Lent — well, who can resist all those chocolate bunnies? It's a time for sweets, with or without an excuse.
But if you're looking for Easter indulgences that are a little more refined than Peeps and jelly beans, take a cue from renowned chef Thomas Keller, whose Bouchon restaurants are as famous for their baked goods as they are for their bistro fare.
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