Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.
I like high-low food, and try to share (or impose, depending on your perspective) this with my kids. So for lunch today, I packed up German potato salad and sautéed asparagus with ranch dressing (homemade, and it includes smoked paprika, thus the ultimate mash-up of high-low), and for dessert I carved them each a slab of S'mores Pudding Cake. My son will eat the asparagus. My daughter will like the tangy potato salad. And they'll both devour the pudding cake. Works for me!
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What's in your lunch today? See some of the twins' past lunches.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.