Cubicle Cooks

At Cubicle Cooks, we crave simple and tasty food. No fancy stuff. This is what drew us to recreate David Tanis’ “Ham Sandwich in a French Bar,” one of his 14 casual kitchen rituals described in his book, “Heart of the Artichoke.” The grocery list? Good bread, butter and ham. Working near Eataly, we walked over to the packed Italian mega-market and picked up the goods—plus a pint of bright cherry tomatoes to punch up the color palette and starve off scurvy.

Word to the wise: slicing a baguette with a plastic knife is an automatic FAIL. We broke the knife and probably confused many an office on-looker. That said, the lunch was simple, salty heaven thanks to some crusty bread, creamy butter and sweet-tasting prosciutto. If we had to tweak this at all, we might add some chopped jalapeño for crunch and kick.