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.
The dill and garlic scapes at my farmers market were so vibrant and fragrant that I bought them just so I could build a lunch around them. I also picked up a loaf of challah from Bread Alone, a bakery in upstate New York that I worked at the summer after I graduated college. Then I took the easy route with salmon and cream cheese. Nothing new here but it's always a good pairing. With the garlic scape I simply sliced it super thin and sprinkled it on the cream cheese so the little circles would stick like sprinkles on icing. For dessert: sweet little cherries, also from the market.
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What's in your lunch today? See some of the twins' past lunches.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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.