We're putting our team's culinary survival skills to the test. Things are bound to get interesting. 

Happy first day of spring! The day we've been waiting for, through these long winter days, has finally arrived. 

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

From Chinese crabs to Moroccan bread, we've gone all over the world and back this past week at FOOD52.

"When I don't have much inspiration or if I have a more challenging ingredient, cream cheese is my secret weapon. Kids love cream cheese so it can help soften the blow of flavors like radish or pickled ramps. That's just what I packed here, along with fresh strawberries from the Union Square Greenmarket."
- Amanda

We hope Walker and Addie packed enough to share, because their lunch looks fantastic. What are you having?

Congratulations to meganvt01 whose Ramp Carbonara won this week's contest for Your Best Spring Alliums Recipe!

Merrill and her husband spend some quality time with friends over a home-cooked meal.

I happened to have a conversation with Addie after she and Walker took this to school for lunch, and I can report that she really enjoyed it! Virginia ham, cucumbers, and MissGinsu's recipe for Sweet and Spicy Pickled Ramps make a wonderful sandwich on brioche bound together with a swipe of mayo, plus a Cara Cara orange for dessert.

The pickles were leftovers from Amanda's Friday night dinner party, but it was more than just efficiency that prompted her to put them in the sandwiches. She says, "My kids love pickles and cucumbers so I try to find ways to tuck them into their lunches."

What's in your lunchbox?