Amanda's Kids' Lunch

A (Small) Taste of Winter Food for Amanda's Kids' Lunch

October 22, 2015

I had mujaddara—a comforting rice and lentil dish—on my mind with the onset of frosty weather. But I wasn't quite ready to give in entirely to winter food, so I made my kids a salad, topped with black lentils (cooked in salted water) and stuck-pot rice, and dressed with lime juice and olive oil. The radishes are for some crunch and heat, the aged Manchego for heft. The Salted Double-Chocolate Olive Oil Cookies were baked by Josh, our new Test Kitchen Chef, and leftover from my cookbook stoop sale—my kind of leftovers. 


Photo by Amanda Hesser

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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).

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Amanda Hesser

Written by: Amanda Hesser

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.


Liz October 22, 2015
This looks so good! It's great to grow up eating REAL food.
Amanda H. October 24, 2015
Thank you!
ChefJune October 22, 2015
That looks so good. I wish I had THAT for lunch today. :)
Amanda H. October 24, 2015
My new thing is to cook grains on the weekend and throw them into lunches -- easy to do! Hope you've been well, June.
ChefJune October 24, 2015
I'm good... that's a great idea.