Our favorite recipes to pack in our kid’s (or our own!) lunchboxes.
The Ultimate Grilled Cheese
The secret to making a perfect grilled cheese sandwich is cooking it over low heat, which brings out the subtle flavors of a cheese, and slathering the bread with butter, which crisps it in the pan. Comte, with its semifirm texture and nutty taste, is great for grilling. The toasted bread helps resist sogginess, so the sandwich stays crisp and tasty even at room temperature. See the recipe for The Ultimate Grilled Cheese »
Ricotta and Honey Sandwich
A dollop of ricotta on earthy-sweet oat bread is delicious; add a drizzle of sourwood honey and it’s elevated to the exquisite. (For a bit of sophisticated heat, top with a sprinkle of freshly-crushed red pepper flakes.)
Radish and Butter Sandwich
It’s tres French to pair crisp, spicy radishes with softened, salted butter; a thin-sliced baguette is the perfect vehicle.
Classic banana-nut muffins get a tangy boost from buttermilk and a hearty dose of oatmeal for a nutritionally-packed lunchbox (or breakfast) treat.
Olive Oil Crackers
Adapted from Anya Fernald’s Home Cooked, this recipe for delicate, whole wheat-flecked crackers makes enough to feed a party, or last all week in your pantry. “The key to [their] crispiness is to roll out the dough extremely thin,” the author writes. If the dough springs back at all while rolling, let it rest at room temperature for 5 minutes, then try again. Get the recipe for Olive Oil Crackers »