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 salad, but a container full of greens isn't going to get them through the day. This is why the composed salad was invented. Or maybe it was created to clean out the fridge. Either way, it's a win-win. We had leftover steak, which I cut into little cubes to top a kale and cucumber salad, which I then tossed with garlic dressing. To freshen up after this pungent feast: caramels and clementines.
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.