Good Food

Ratatouille with stuffed squash blossoms

For Chef Ken Takayama, the beginning of summer means a trip to the farmers market to buy squash blossoms for the menu at Mélisse . He fits the delicate squash blossoms around soft-boiled eggs as part of an elaborate ratatouille dish served there.

By Evan Kleiman • Jun 24, 2016 • 1 min read

For Chef Ken Takayama, the beginning of summer means a trip to the farmers market to buy squash blossoms for the menu at Mélisse. He fits the delicate squash blossoms around soft-boiled eggs as part of an elaborate ratatouille dish served there. Takayama schools Laura Avery on how to construct this architectural marvel on the plate, while farmer Casi Richie shares tips for how to choose the best vibrant orange blossoms. Find the Mélisse recipe for ratatouille with squash blossom-stuffed eggs on the Good Food blog.

Music: "Let's Get Together" by EarthRise SoundSystem

Evan Kleiman
host 'Good Food'
Laryl Garcia
Senior Director, Good Food
Abbie Fentress Swanson
Independent reporter and producer
Camellia Tse
Producer, Good Food

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Good Food

Ratatouille with stuffed squash blossoms

For Chef Ken Takayama, the beginning of summer means a trip to the farmers market to buy squash blossoms for the menu at Mélisse . He fits the delicate squash blossoms around soft-boiled eggs as part of an elaborate ratatouille dish served there.

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Good Food

Ratatouille with stuffed squash blossoms

For Chef Ken Takayama, the beginning of summer means a trip to the farmers market to buy squash blossoms for the menu at Mélisse . He fits the delicate squash blossoms around soft-boiled eggs as part of an elaborate ratatouille dish served there.

Share