Lisa Hubbard

Recipes

Salmon with Hoison, Orange, and Bok Choy

Recipes

Penne with Lemon and Root Vegetables

Recipes

Steak with Mixed Peppercorns and Pomegranate Glaze

Recipes

Butternut Squash Risotto with Shrimp

Culture

Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce

This 35-minute stir-fry calls for Asian sweet chili sauce, which you'll soon want to put on everything you cook.

Recipes

Lime- and Honey-Glazed Salmon with Basmati and Broccolini

Recipes

Warm Escarole Salad with Goat Cheese, Hard-Boiled Eggs, and Bacon

Recipes

Barbecue Chicken Hoecakes with Vinegar Slaw

Chef Art Smith of Art and Soul Restaurant in Washington D.C., gives chicken a southern twist: First he smokes it, then he shreds it and coats it in a brown sugar and coffee barbecue sauce. And he serves this chicken over hoecakes, which, as the menu puts it, are sweet cornmeal griddle cakes "traditionally cooked after a hard day's work on the farm."