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 son Walker likes salads, and as chief lunch-packer, I've come to appreciate the salad (as opposed to my tedious nemesis, the sandwich). I like that you can layer flavors and ingredients any which way, and as long as you dress it with good olive oil and salt, you have a lunch you can send off proudly.
Shop the Story
Today, I started with a handful of baby arugula, topped with roasted potatoes cut into a tiny dice, and sautéed peppers. On top of that, I placed a piece of tuna and a shrimp or two that I'd poached in oil with chorizo, thyme, and garlic. The tuna came from the fridge so the oil clinged to its sides -- as it warms up on the way to school, the oil will dress the salad.
For dessert: Nutella and cream cheese sandwiches -- yes, I caved to the sandwich! -- on country bread.
What's in your lunch today? See some of the twins' past lunches.
Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.
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.