Quick

Serve up a Tex-Mex favorite tonight! With this easy-to-make recipe, lean chicken breasts are enlivened with the flavors of Southwest corn seasoned with poblano and red peppers.

Here's a healthy, hearty chicken dish you'll serve again and again. Our roasted garlic and herb flavors deliciously combine with chicken breasts, spices, and veggies.

Chef Hugo Bolanos of Los Angeles' Hotel Bel-Air shared this recipe exclusively with Epicurious. His turmeric-infused green juice features apples, celery, kale, and parsley but it's a flexible recipe, so feel free to experiment with different veggie combinations. Bolanos recommends swapping in Japanese cucumber for the celery, and substituting Swiss chard for the kale.

Now you can easily make one of your favorite rice dishes from the Indian restaurant. And all it takes is 15 minutes!

The south-of-the-border flavor bursts out of this dish and onto your family's Favorite Dinner list. Let the fiesta begin!

If your local Chinese restaurant made fried rice like this, you'd want to eat there every day! This recipe brings you the flavors of water chestnuts, La Choy® Soy Sauce, and eggs. Dig in!

Unlike a heavy béchamel, this streamlined cream sauce won't mask the earthy-sweet flavor of the greens.

A nice alternative to its fermented cousin; put this on pork chops or fish.

Affordable leg of lamb is a great way to break out of the usual beef-chicken-pork rut, especially when used in a quick-cooking but complex-tasting dish like this.

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.

A favorite, try this versatile crunchy peanut mixture with braised-chicken-thigh lettuce wraps.

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.

This hits all the notes of a great slaw: creamy, tangy, and crunchy.

An unfloured surface provides some traction, so it's easy to roll the dough very thin.