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.
Remember the poached salmon from my last post? I used half of it for that salad, and set some aside for a different lunch. Here, I crumbled it up with some fresh thyme leaves, nestled it in a container with some steamed asparagus and pickled beets, and dressed it all with some olive oil and lemon juice. On the side, bread from one of my favorite bakeries -- Breadzilla -- in the Hamptons, topped with cultured butter. And clementines for some happy color.
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What's in your lunch today? 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.