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 cucumbers, kale, and cherries from our CSA inspired today's lunch. Every weekend, my kids and I go for a run (I run, they scooter) through a local park, and we end our workout at a small local grocery where they sell good bread and chocolates. This past weekend, I picked up a loaf of Hot Bread Kitchen rye, the unsung hero of the sandwich world.
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I spread the rye with cream cheese and laid down a blanket of smoked salmon. I topped this with some shredded kale and pickled onion, and declared it a post-modern Jewish deli sandwich. On the side, I added some cucumbers, which our babysitter had sliced and salted, and fresh cherries, and sent the kids off to wall-climbing and skateboarding camp.
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.