Good morning friends! First of all, I want to say a HUGE thank you to all of you who emailed me offering to recipe test!! I cannot tell you how touched and overwhelmed I was to receive so many offers – not to mention sweet, encouraging emails. You all made my day. Thank you! Please forgive me if I don't respond immediately - yesterday I was recipe-testing and prepping for today's photo shoot (which is happening in less than an hour!) and I'll be busy cooking and styling for the rest of the day. But I promise I'll get back to each of you in the next day or two - I really am so excited to get a chance to collaborate with each of you on this project. It makes it way more fun, don't you think?!

This is going to be a short post because of said photo shoot. (Signe, the photographer is arriving in 30 minutes and I still have 2 bags of props to unwrap!) We are going to take some behind-the-scenes shots today –which I'll share on the blog tomorrow! – so you can see just what doing a photo shoot in my 650-square-foot apartment entails. You'll find it all very amusing, I'm sure!

Anyway, I wanted to share with you one of my favorite ways to eat Brussels sprouts: raw, crunchy, and in a salad! Never had raw Brussels sprouts? They're actually really delicious, especially when tossed with a lemony vinaigrette. For this salad (featured in the current edition of Anthology magazine), I sliced them really thinly with a mandoline and tossed them with thinly sliced red and yellow endives, plus some lemon juice, olive oil, and grated Pecorino. (NOTE: If you're using a mandoline, please, please, please be careful! I've sliced myself pretty badly while making this salad. Make sure to use a hand guard at all times. If you don't have a mandolin, slice the Brussels sprouts thinly with a sharp knife.) This makes a really pretty side salad for a buffet (or Thanksgiving!), or just alongside a piece of grilled fish or roast chicken. Give it a try, and let me know what you think!

(Also, if you're interested in another yummy way to eat raw Brussels sprouts, try this wintery Brussels Sprouts & Red Cabbage Slaw.)

Photo by Amy Dickerson