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.
Frittata is my friend when it comes to making lunch. I can cook it the night before (this one brings together leftover roasted potatoes, spinach, and grated pecorino), and simply slice it in the morning. The frittata slowly warms in their lunchboxes so that it's the perfect temperature by lunchtime. For dessert: flapjack (I added dried cherries) and grapes.
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What's in your lunch today? See some of the twins' past lunches.
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.