Main Courses

Give dinner a Southwestern twist with these full-flavored, quick-to-fix wraps. They’re packed with black beans, spiced pork and chunky salsa. The pork is cut into thin slices to speed up cooking. If desired, substitute chicken strips for the pork.

Bagged mixed stir-fry vegetables help cut time in this weeknight dish.

Thais serve this deliciously simple stir-fry of chicken, cool basil, feisty chiles and garlic over a plate of steaming jasmine rice. You also can toss it with rice noodles or angel hair pasta. When choosing chiles, keep in mind that jalapeños provide a milder heat, while tiny Thai chiles are quite hot. If you find fresh Thai basil, use it in place of regular basil. Serve this dish with rice.

 Chicken thighs are the perfect cut for this punchy marinade because their rich meatiness balances the classic trio of Thai flavors: sweet, salty and spicy.

Salty fish sauce, sour lime, sweet brown sugar and spicy chiles create a perfect balance of flavors to complement the fish.

The classic British combination of roast lamb and mint jelly is transformed here in an Asian stir-fry infused with generous amounts of fresh mint.

Serve these chops over cooked jasmine rice. For a quick salad to accompany the chops, top greens with slivered green onions and thinly sliced cucumbers. Dress it with an oil and vinegar mixture made with rice wine vinegar and a little grated fresh ginger.

This curry is addictive—despite the blast of heat it carries.

Jasmine rice is imbued with coconut milk and served with quick-cooked shrimp, green beans and asparagus.

This stir-fry starts with plump, large shrimp, which are sprinkled with curry powder and quickly cooked in citrus-accented coconut milk.