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 tuna salad so I thought it was time to step things up and make salmon salad. I poached the salmon in salted water (but could have just as easily roasted it -- it's up to you) and mixed it with nearly equal parts sliced celery and wedged radishes (salmon is expensive!), capers, dill, mayonnaise, and Dijon mustard. To go with everything, I packed a few slices of rye. My kids love medjool dates, so they went in, too, with some clementines to cut the sweetness of the dates, and some leftover chocolate Easter bunny for fun.
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.