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.
Stuck pot rice is one of my favorite dishes (jasmine rice tossed with yogurt and curry spices and cooked until the rice is literally stuck to the bottom of the pan, forming a crisp shield that you later break up and blend into the warm, fluffy rice above it). Usually we don't have any left over, but I'm getting savvy in my years and beginning to simply double or triple everything I like. So today's lunch was leftovers of stuck pot mixed with kale salad and poached tuna (both staples, as you've probably noticed). For dessert, I picked up some of the tiny Montebourg yogurts that our kids used to love when they were tots, and tossed in some candy canes that were hanging around. They are, by the way, organic, and in case you should ever want to feel like a sustainability zombie/idiot, pay extra for organic candy canes.
Shop the Story
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.