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.
Who doesn't like ratatouille and a ham-and-butter sandwich for summer camp lunch? When my kids grow up they won't be able to say I didn't try to please them!
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The ham-and-butter sandwich is a breeze -- get the ham and bread you like most and use good butter, and you'll be all set.
For the ratatouille, here's what I did: I thickly sliced eggplant and yellow squash, salted it and let it sit for 15 minutes. Then I patted the vegetables dry and roasted them with olive oil at 400 degrees. With the peppers, I roasted them whole, dressed with olive oil and salt, until they collapsed and were nicely browned, then let them cool before pulling off their skins and seeding them. And with the yellow cherry tomatoes, I tossed them olive oil and salt, and roasted them until they wilted and condensed a bit. Then I chopped up the eggplant, squash, and pepper, and folded it all together. I made a huge batch to keep in the fridge, and then I sprinkle on more olive oil and stir in chopped herbs (thyme, here) when I serve it. Instant lunch for kids and parents alike.
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.