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.
I'm an opportunistic lunch packer. When I find an enticing new ingredient or the chance for a leftover to be turned into lunch, I pounce. On a trip to a specialty store in Dumbo, I came across pizza-sized crepes and snapped them right up. Even if the kids didn't like the filling, I knew I could charm them with the lacy crepes folded like a dinner napkin.
Shop the Story
During the school year, my kids' classrooms were nut-free zones, but in summer day camp, their group doesn't have any children with allergies, so I can feed them their fill of nuts. With the magic crepes, I focused on nut butter, two ways:
1. Spread one half of a crepe with Big Spoon's almond peanut butter. Fold into a quarter. Spread with cream cheese and crumbled goat cheese. Fold into an eighth.
2. Spread one half of a crepe with Big Spoon's almond peanut butter. Fold into a quarter. Spread with butter and cream cheese. Drizzle on some chestnut honey, or any honey you like, and fold into an eighth.
For dessert: summer berries tossed with turbinado sugar.
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.