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.
You may have noticed that my fall-back ingredients are smoked ham and multigrain bread. They're good tasting, healthy, and while not exactly blank slates, you can mix them with countless ingredients. Here I wanted a little crunch and tang so I spooned some pickled beets and horseradish (from a jar) on the other half of the sandwich. For dessert, I cheated. Our test kitchen made Meyer lemon cheesecake and amazingly there were leftovers, so I snagged a couple slices. Keep an eye out for the recipe -- coming to a website near you soon!
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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.