Martha and Chef Daniel Boulud Make Ratatouille - Martha Stewart 

The best line of the whole video is when, after Martha explains that Chef prefers to cook this dish in a cast-iron pot, Chef says "I have a Martha Stewart pot at home" and Martha says "Available at Macy's" and Chef says, "For me, it was available at Martha's"!

The Ratatouille recipe is found on his own Chef Daniel Noloud website page step by step without interruption. I looked it up because to get the recipe in this demonstration took me time watching and watching many times. The Chef Daniel is alone showing step by step this preparation.

I have watched this episode at least 4 times, and every time I learn something new while I watch Mr Boulud cook! It’s my favorite summer recipe. When I finally went to New York City my family and I ate there EVERY DAY for breakfast and his croissant was better than any I had in Paris during my brief 2 day visit there! Big fan!

This episode does not get old! Love.

Is so refreshing to revisit Martha's old videos. Thank you Martha for sharing with us such great cooking skills.

I made it today and I liked it. More importantly, my wife really liked it. Thanks to you both.

Delicious food based in tradition delivered by two masters with a splash of buzz... What a great way to get educated on a rainy afternoon...BRAVO!!

Fantastic show of cooking skills. My hat off to both of you!

Best ratatouille recipe !!! I make it often and love it more each time!

This is the best recipe, its sooo good and flavorful. Its a bit more time consuming bit so worth it.

Great to see Daniel Boulard and his expertise. Have to make ratatouille now!

I love growing my own Tomatoes and Basil, so thank you Martha for the keeping the Basil fresh in the make shift tiny green house on the counter, , I grow other things also on my patio in grow bags my tiny farm….

In Scotland we make use of a pig's bladder when making Haggis. I can't be sure, but it's probably connected to the period in our country when we had a French Queen ( born in Scotland, educated in France , married Dauphin) Mary, Queen of Scots ) . She brought a French Court with her and our language still references French. Marmalade originated in France, both the name and recipe..

Gotta love Martha, she will demand credit when credit is due 😂❤️

Absolutely fabulous video felt transformed to Martha's kitchen, kudos to Martha & Chef Boulud for generously sharing many of their secrets to these recipes.Thanks So Much

Thanks for sharing this delicious dish Martha and Daniel! Cheers!

Rodomly saw this video of Deniel and Martha cooked together 5 years ago, at middle of pandemic! it is such wonderful and fun episode that they both made the foods and the time so enjoyable! As a New Yorker, love them both very much, as always! 🍷🍷

I thought Martha would never stop her pointless chitter chatter....neither did Daniel.

Luved the visit & demonstration by Chef DB. Altho of Sicilian decent, I have made Ratatouille but never with eggs. I luv the twist & cocktail. Looks like a great brunch to serve over the holidays. Thanks again.

I enjoyed that so much, thank you!!😃

I just made this today. It"s GREAT. Thanks Chef

I loved watching you two together. I love how you are talking so much and so real together. 💓

Five years later and still one of my favs.

Yo Martha is the queen of shade

Martha Stewart I am going to make this also. I hv my veggies. This is the easiest I have seen, I've been looking at videos for the last 2wks. I'm so happy I have waited for this one. Ty both.

Thank you Martha and Daniel for a great culinary lesson!

Lol I love Martha...she looks buzzed in this video even though I don't see a drink

Someone made me anise cookies once. They were the nastiest thing ever.

The addition of eggs reminds me of the North African shakhshukha.

I love it!!! Thank you!!!

I loved this presentation. Boulud is amazing, and I love Martha so watching this was wonderful (and her videos with Jacques Pepin and Julia Child are fabulous too.) Though I think maybe Martha was hanging with Snoop (hint, hint) right before she started the segment😉

I need to see them taste it!

Thank you for a wonderful recipe.

Aperol hard to find here, when I visit friends in Germany I buy it there. Also Orange Spritzer is very popular and is made with Sprudel Water, Sekt and Aporal

C'est Bon!!!! very fun to watch - Love Martha!!!

So much fun!

Wonderful !! Thank you for sharing with us. There is always so much to learn and I enjoyed every minute of it :)

I just stopped counting after Martha interrupted Daniel for the 12th time. My god she loves to hear her own voice. I would like to have heard much more from the expert.

at 20:00 stay away from the Sausage smile

Let's design a refrigerator that makes 1 inch round icecubes in the freezer dispenser. Yeah. That's great.

The first 5 minutes he has to plug his restaurants. As always, Martha has to tell you all the impressive, expensive places she jet sets to.

I know this video is a bit old, but I'm just seeing it, and this looks like an interesting take on eggs in purgatory, or Shakshuka [which is much more fun to say, haha!]. I definitely need to do this. Thanks so much for this video!

Ok I was seriously expecting the result to resemble the Ratatouille from the Disney movie! Looked delicious, but resemblance? Not so much..

It took so long because Martha kept interrupting and another woman in the room I just wanted to hear him talk and give us the recipe

I got Martha Stewart pot is wonderful.

Delightful!

Back later tomorrow . Running outta charge.👍🏻💭💜

Suuuuper!

Mine, mine, mine! 😂

Chef Daniel is this dish good with Red Wine ?

Martha Stewart is so awsome! Her name just sounds like a cocktail... The Martha Stewart Martini, Martha Stewart Vodka! Martha Stewart cooking wine! Possibilities are endless

Love to eat and learn how to cook french food

🍅🍅🍅🍅🍅🍅 ~Mange des tomates (pelées) mon amour! Mange des tomates (pelées) nuit et jour! Ça donne bonne mines C'est plein de vitamines A, B, C C'est bon pour la santé! ~

I have a hard time imagining Matha making aspics.

that chef can cut garlic with out looking.....wow

I always feel a bit squeamish when I see people drop freshly cracked eggs directly into batches of prepared foods. One bad egg can destroy prepared, foods when cooking. My mom only had to tell me that once. It just takes a few seconds more to crack each egg into a small bowl first to be sure each egg is fresh. Sniff & add in - one by one. This step also gives you easy access to remove the occasional stray egg shell fragments. Also - a la Jacques Pepin, tap eggs on a flat surface to crack them rather than on the edges of bowls or pans. He suggests this as a good practice as it reduces the introduction of bacteria into your food, which, like Salmonella, could possibly be on the egg shells. So pleased to see one of my favorite foods prepared by these two remarkable chefs. Still, we all may have slight differences in how we'd prepare this dish. I've added Italian canned tomatoes for their excellent flavors, yellow Summer squash for color & taste, quartered Baby Bella mushrooms for subtle flavor & mouth feel, a couple Bay leaves, & some red wine to mine. Cauliflower would fit right in too. I use pink Himalayan sea salt & freshly cracked tricolored pepper. This is a dish well known for tasting better when cooled, refrigerated & served the next day. This episode popped up in my feed because I was searching for a good Ratatouille recipe last night.

People say "east coast and west coast oysters". Why does no one ever say "south coast oysters" (Louisiana oysters)?

I just found this fabulous video of making Ratatouille. My question is what is served with this dish for a large group? Would love to here some suggestions.

PAYPER. omg it takes me a second to recalibrate “paper” to “pepper.”

What the heck! Eggs in ratatouille?!^^

I wish you try arabic or Egyptian food

Question : why not get oysters from Australia?

أرجو من القائمين على البرنامج تغيير لون الترجمة بالعربى من الأبيض ب لون أخر حتى نتمكن من المتابعة ولكم جزيل الشكر....

Wonderful French dish with American vegetables...

Faite aujourd'hui, juste délicieuse!...

This is one of my favorite things this way and I make it Julia's Childs way to the exact letter for ever Its the best I've cooked it at work as a chef in Vegetarian restaurants. ❤🍅🍆 😋 Daniels a great chef as well. NO EGGS! THOUGH 😳😬😆 Eggplant 🍆! Is as eggy as it's gonna be

It took me 10 minutes try to figure out why he is putting paper in his soup. I finally realized he can't pronounce pepper.

Do you have Hungarian ancestors, Dani? Just asking because your accent! :)

No offense, but I like videos that talk don't talk that much, but I kinda enjoyed this like abit 😂😂😂😂😂😂😂

loev 😍

Can I add a drained can of chickpeas

I read one of his books, but had never seen him cook before. Not really that impressed with his skills. And he drinks Campari but doesn't know what it's made of. A chef should know, and maybe even cook with it. By the way, until about 10 years ago the red dye was made with crushed up insects.

سلا م مارتا. مرسی. عالی🌷🌹💐❣️💕🌸🌺👏👏👏👏👏👏🇮🇷🇮🇷🇮🇷

worth the wait. i would have incorporated a bit of oregano. wonderful recipe and a wonderful presentation. i would not veer to a political bend. nothing to be gained, and many viewers to be lost---including this one. real food for thought!!!

world as your oyster daniel charpentiers cloister stove on dont loiter

'Save some of that for ME"

If you're looking for that little something else to add to your ratatouille, finish it with a spoonful of prepared horseradish -- just enough for that mysterious background note.

love this video BUT...what's w martha's eyes? she looks totally drunk.

This is the most Italian "French" dish hahaha

What happen to the bread? 🧐🧐🤣

Sooooo Daniel is pronounced “Danielle”?

FFS Martha! Shut up!😂😂

The nerve of these amateurs asking stupid questions!

This takes a long time to make and needs some protein like fish or something

🐭👌🏻

Boy Martha never knows when to shut up

I would like to see her make some of her favorite prison dishes.... ramon and snickers pancake?

HI This is Shakshuka, with the eggs cooked in a tomato based dish. Often consumed at breakfast in the Middle East, Turkey. Shalom to us only in Christ Yeshua.

I can't make it through this video because of Martha's incessant droning and cutting Daniel off. Not to mention bringing up topics that have nothing to do with ratatouille! (then again, Barefoot Contessa does the same thing when she works with guests).

I'm not feeling the veggie chunks. Can you use a hand blender to puree it?

Mastering the Art of French Cooking = the bible!

I sure do wish Martha would shut up and let the chef talk.

Why are so many people always wanting to put jalapeño in everything. This is French cooking please respect the traditional cooking. I don’t think every food has to burn. The worst was in Texas at a very expensive resort, I was served their strawberry preserves and it had jalapeños in it. I couldn’t eat it.

Stop the talking and get on with it

spag bolgarttis plants kristen pruniers own trance mikey murray lance

WOW............all of that .........to b honest.........I cannot eat that food .........u have to put water in the eggplant for it to steam and become grayish in colour .......it is not properly cooked.......do u know that the skin of the eggplant can make a drink.......... wash it before peeling ..........put skin in a plastic pitcher soak with hot water.........cloves.....stick of spice and sugar........soak it for a day or two drink with ice ........yummy drink and

Can’t watch anymore boring

That women can't stop talking very annoying

Are we still just see if I will see if I will let them see you let them out and let them see you just see you see if you see me see if it is so it just so

I hate the way Martha just have to talk, most of which meaningless.