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.
We just got back from a spring break road trip to Nashville and other parts of the mid-South where we ate a lot of burgers and fried chicken, so I thought it would be a good idea to send our kids to school with some lighter fare to recalibrate them to Brooklyn life. It doesn't matter that I made us 20 minutes late to school in doing so, does it? Lunch is important. (I snuck them in the side door and up the staircase to avoid being written up—ah, kids, there are fun adventures to be had when your dad is away!) I whipped up some smoked salmon, cream cheese, and mustard green sandwiches. For their cafeteria intermezzo: a salad of avocado, red onion, grapefruit, and blood orange. Chocolate toffees petit fours. Recess for dessert!
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.