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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  • DeesJournal
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    Dtown Boy
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    Alex Emmott
  • Komal
  • Amanda Hesser
    Amanda Hesser
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.


DeesJournal May 20, 2013
seems great. Curious as to what the kids think about it, happy plate? I will copy that for my kiddo and replace the pickled beet with cornichons (his favorite)
Amanda H. May 22, 2013
They like salmon, so it went over well. And bread and butter are always a winner!
Dtown B. May 19, 2013
I'm big on packing leftovers for lunch and this is the next item on my lunch menu!!
Alex E. May 17, 2013
Can you pack my lunch??
Amanda H. May 17, 2013
Sure thing -- just bring your insulated animal-themed lunchbox to my apt at 8 am on weekdays.
Komal May 16, 2013
wow that's my kind of packed lunch!
Amanda H. May 17, 2013