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.
In an effort to break out of sandwich jail and to introduce our kids to more grains, I'm starting to cook up a bunch of barley, rice, and/or farro to keep in the fridge for salads. I'd like to tell you that I carefully plot out these salads, but I would be lying.
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Today, for instance, I noticed that we had some roasted cauliflower (made by my husband) in the fridge, and this seemed like a smart companion for cooked barley. I spotted some thyme. In! Then a nice leafy cress, that must have been leftover from this week's photo shoot. All the salad needed was some protein. Some smoked ham made the cut. I mixed it all up with some olive oil and lemon juice, and a barley salad was born. With a slice of rye and a macaroon alongside, we were in business.
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.