Video: No-cook Zucchini Blossoms

SQUASH MATCH The New York Times’ Melissa Clark shares a no-cook recipe for stuffed squash blossoms (watch the video below; read the story here), a treat that usually involves ungodly amounts of frying oil. Since I didn’t have ricotta, burrata, or tapenade fixings on hand, I used cream cheese and fig jam (pictured above). Couldn’t have been easier—and the result was pretty enough to serve guests as a one-bite amuse-bouche.