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 I forget about chicken salad. It's not that chicken salad can't be memorable, but we so rarely have leftover chicken. We buy small chickens, just enough for the four of us. But my husband was away this week, and we had a bounty of leftovers, so it was time for a chicken salad school lunch. I pulled the meat into small irregular pieces, which I like better than cubed chicken. I had a bit of quinoa in the fridge (a sign of the times) and tossed that in, followed by the last of the summer corn, the carrots I roasted with the chicken, and chopped kale. For a dressing, I whisked up Dijon mustard, Meyer lemon, ground ancho chile, olive oil, and mayo. This gave the salad a good tang and a gentle lashing of heat.
Somehow, I felt something was missing, so I dropped in a couple of baby potatoes and for dessert, two small-fry nectarines to keep the miniature theme going.
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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