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.
Today I made a simple variation on a salmon and cream cheese sandwich. I began with a loaf of coarse whole wheat and rye bread from Orwashers, spread the slices with cream cheese, draped the salmon on half the bread, and topped the remaining slices with roasted beets -- what kids don't like a little sweet, salty, creamy sandwich? They'll barely notice the uber rustic bread. For dessert, child-size pears and these Vanilla Rooibos Tea Cookies, leftover from a dinner party.
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What's in your lunch today? See some of the twins' past lunches.
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.