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.
This is take two for this lunch. Take one was disliked by Addison (second time's the charm?). Also, the photo of take one was on my phone, which was stolen. You can't keep me down, thieves! I'm back with a fresh version.
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To anyone who thinks mixing anything but mayonnaise into egg salad is heresy, I hear you. And yet, I couldn't resist folding in chopped chard, capers, preserved kumquats, and mustard. The second time wasn't a charm for Addison either, but I thought this egg salad was pretty good, and ate it for dinner (she got a ham sandwich the next day). This egg salad is especially good with a sturdy, wheat-y cracker like a Triscuit. For dessert, clementines and Chocolate Hazelnut Crack Ups (a recipe whose dough surprisingly contains no flour).
Looking more inspiration? Click here to 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.