1Place onion in a small bowl of ice water and let sit for 10 minutes.
2Meanwhile, place mustard, vinegar, water, oil, honey, salt, and pepper in a medium nonreactive bowl and whisk until combined.
3Strain onion from ice water, pat dry, and place in a large nonreactive bowl. Add spinach, pear, and 3 tablespoons of the dressing and toss until evenly coated. Taste, season with salt and freshly ground black pepper, and add more dressing as desired.
Jill Cooks Spinach Meatloaf from "The Essential New York Times Cookbook"
CHOW.com Senior Food Editor Jill Santopietro is not a huge fan of meatloaf, but she's game for giving the version from The Essential New York Times Cookbook a try. Here she makes it for the first time. You can find Jill's adapted version of the recipe here if you want to try making it yourself.
Risotto, 5 Ways
Who says a pot of risotto needs constant stirring? These creamy, flavorful versions practically cook themselves.
Bill Nye on Food
Our favorite celebrated science geek with a bowtie is back, and he's poking holes in popular thought such as food safety. Bill Nye took time to answer a few questions for Chowhound as his new show, Bill Nye Saves the World, releases today on Netflix. We wanted his takes on collaborating with Food Network's Alton Brown in an episode, molecular gastronomy, and one of the most hot-button food-science issues today — GMOs.
How to Make Microwave Strawberry Meyer Lemon Jam
You don't need any canning equipment to make fresh jam--this recipe calls for just 15 minutes and a microwave.