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.
Most of the time, I focus my lunch efforts on the main event: the savory part of the meal. But there's nothing wrong with giving savory short shrift now and then in favor of most kids' favorite part: the sweet. This past weekend, we made Whole Wheat Chocolate Chip Cookies, a favorite recipe around the Food52 office. We mixed, we scooped, and we watched the mounds of dough collapse into puddles of cookie. And we made plenty for the week's lunches. On the side, I included a ham, avocado (squint, and you won't notice the bruises!), and cilantro sandwich on country bread.
Shop the Story
Looking more inspiration? Click here to 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.