Saute

Can be prepared in 45 minutes or less.

Wrapped foods, such as the Vietnamese spring roll, the Filipino lumpia and the Chinese egg roll, have a long history in Asian cooking and are hot items right now all across America. The lime juice, ginger, cilantro, cucumber and mint in this recipe are found in the cuisines of all Southeast Asian countries. Round out this dinner with hot or iced jasmine tea and cold Thai beer.

This simple and delicious starter gets a hint of spiciness from cayenne pepper.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Complement the delicious soup with biscuits and a spinach and red bell pepper salad. Top it all off with some sliced sweetened plums spooned over vanilla ice cream.

Thai red chilies are used at Keo's, but a sliced jalapeño chili will work just as well.

Since this exotic dish has a very flavorful sauce, serve it with couscous or rice.

An innovative presentation from Flagstaff House Restaurant in Boulder, Colorado. Chef Mark Monette always offers a few meatless main dishes alongside his game and fish specialties. He serves rice with this one to catch the juices from the ratatouille.

If you thought you couldn't cook Thai food at home, this colorful and slightly spicy curry-a bit of a cross between a soup and a stew-will change your mind. It's a cinch to whip up after work and intriguing enough to impress your friends. Begin dinner with frozen egg rolls or take-out ones from a Chinese restaurant, and finish things off with ice cream or sorbet topped with chopped tropical fruit. GewÜrztraminer or Thai beer complements the menu nicely.

Can be prepared in 45 minutes or less.

Lots of garlic adds great flavor to this dish. At the restaurant they make it with spinach pappardelle, but fettuccine is a convenient substitution.

Tarator, a creamy nut and garlic blend, is one of Turkey's finest sauces. It traditionally enhances cooked vegetables, fish or shellfish, and it is also a lovely dip for pita bread. Although the true tarator uses hazelnuts, local cooks often make it with whatever nut grows in their area.