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.
I love an egg salad sandwich almost as much as I love eggs with toast. Not that they're very different, but the differences are important to egg and bread devotees. I'm trying to instill our kids with my passion for the world's two most perfect foods, so I put together a zesty egg salad, busy with red onion, capers, anchovy, and celery, and layered it on grainy bread with a few arugula and cilantro leaves. Roasted pumpkins seeds were the intended amuse bouche and the apple as dessert, but who knows, the egg sandwich may very well have concluded the lunch hour.
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.
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