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 • • 1 min readFor 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
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The full episode
5 of 7Food on the Screen: Calabasas & Paris- 0:48Dieting in “The Biggest Loser”
- 17:06Chef Adeline Grattard, coming to a screen near you
- 24:33Jonathan Gold scores tofu balls, tokens and craft beer at Button Mash
- 32:57Deconstructing the diet of a coyote
- 39:31Ratatouille with stuffed squash blossomsYou’re reading this
- 46:27Gustavo Arellano eats 31 tacos to judge taco fest
- 52:05Smorgasburg stakes out turf in DTLA