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Same Ingredients, Different Meal

July 24, 2014

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 made today's lunch as a part 2 to last week's lunch to show you how I mix and match a few components to create what seems like a totally different meal. So with the roasted salmon and spring onions, I layered them onto country bread spread with cream cheese and added a few sprigs of dill. Nothing genius, but enough to keep lunch feeling fresh. 

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For a dose of nostalgia, I packed a couple of Petit Suisse Montebourgs for dessert -- when my kids were toddlers, they'd coo when I'd pull these out of the fridge. 

What's in your lunch today? See some of the twins' past lunches

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Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.

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See what other Food52 readers are saying.

  • Radhika
  • RoseTex10
  • ChefJune
  • Amanda Hesser
    Amanda Hesser
Amanda Hesser

Written by: Amanda Hesser

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.


Radhika July 28, 2014
Hi! Where do you find the Montebourgs? I am in Brooklyn and would love to get my hands on these!
Amanda H. July 28, 2014
I think I got them at Whole Foods.
RoseTex10 July 25, 2014
Just wanted to add how much I enjoy receiving your emails fill of great recipes,
ideas, and clicking into more lovely photo's. I'm hooked! Thank you
Amanda H. July 25, 2014
Thanks, Rose! You've made my day!
ChefJune July 24, 2014
Lucky kids! I'd like that lunch. :)