/ Source: TODAY recipes
Instead of serving the traditional meats for Easter brunch, try something a bit different. Here’s one option: a cremini and fontina tart from Gavin Kaysen, executive chef of Cafe Boulud.
Forget ham! Try Gavin Kaysen’s Easter tart
Instead of serving the traditional meats for Easter brunch, try something a bit different. Here’s one option: a cremini and fontina tart from Gavin Kaysen, executive chef of Cafe Boulud.
