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 started the school year with optimism and big plans to attack the daily lunch challenge with fresh ideas and renewed vigor. And just days into the school year, I was pulled away for an extended work-related trip. Sorry to leave you hanging!
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This week, as I got back into the swing of things, I realized that one of my lunch strategies starts at the Greenmarket or the grocery store: I’ll become fixated on one enticing, new component and build lunches around it. Somehow, focusing on one part of the lunch makes the rest seems easier.
This past weekend, I spotted brioche slider buns at Bread Alone’s Greenmarket stand. Sliders are an ideal size for third grade hands, and buttery brioche has just the right appeal -- to me at least.
To start off the week, I slathered the buns with mayonnaise, crumbled some poached tuna on top, and layered in red peppers (that I’d simmered in lots of olive oil and finished with pounded anchovy and capers), and arugula. Kind of a pan bagnat, kind of a tuna sandwich, and kind of a pissaladière, all housed in a slider.
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.