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.
Sometimes my home cooking and lunch menus are guided by mistakes. This week, that mistake would be ordering, oh, 4 too many bunches of Italian parsley from Fresh Direct. What to do with so much parsley? Make green sauce, of course! (This version, but with a higher proportion of parsley, plus a handful of basil, and lemon juice in place of the vinegar.) We're having green sauce with everything -- on salad, on roasted pork shoulder, on cereal. And for lunch, Walker and Addison are having it on chicken fingers and roasted potatoes. What's better than a lunch that involves dipping? For dessert: chocolate cookies from Balthazar and salty black licorice, made by Quin for Provisions.
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.
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