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.
My kids like what they call "snacky lunches" -- a few slivers of this and a little mound of that, a miniature smorgasbord. Today's snacky lunch was peppers and fennel braised/sautéed in olive oil, roasted cauliflower, cubes of fresh mozzarella (leftover from pizza night), a scroll of smoked ham, and radish wedges (for a little crunch). For dessert, I made thirschfeld'sBreton Butter Cake (the version made with all-purpose flour) -- which has inspired a butter cake fixation. Brace yourselves for a few more versions in the coming weeks!
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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.