What Should I Cook?

What some of L.A.'s chefs pack in their kids' lunchboxes

The sun is barely up, but already the kitchen counter looks like a restaurant line at the height of dinner service. Strewn across the Formica are the makings of today’s specials: some leftovers, a few nubby carrots, a baton of mozzarella, and sliced apples that are doomed to bronze before mealtime....

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