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.
Last week, I gave a shout-out to the slider roll -- its lovably wee dimensions and squishy texture inspire a different kind of lunch.
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This week is part two of my slider infatuation. This time, I went for a classic ham and butter sandwich, using prosciutto in place of French ham and Castelvetrano olives swapped in for the usual gherkins. For dessert, I couldn't help but match the apple diameters with those of the sliders for some satisfying symmetry.
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.