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 morning after Sunday's football game, lunch was Super Foods. Over the weekend I roasted sockeye salmon and with the leftovers, I folded the shredded salmon with green sauce, Dijon mustard, pickled onion, and some mayonnaise to make all the ingredients cooperate with each other. Few kids want to eat just a bunch of salmon salad, so I balanced it out with some leftover guacamole (from the best recipe ever known to man) and a quinoa salad with roasted pumpkin seeds and roasted butternut squash (skipped the white beans and dialed back the heat!). Corn nuts on the side. And browned butter Rice Krispies Treats from one of my books that our kids made with their babysitter last week. A tip for Rice Krispies Treats: if you use fewer marshmallows, you end up with crisper treats, something more like a hardtack version. If you're a lover of biscotti, extra crisp Rice Krispie Treats will be right up your alley.
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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.