Dinner in 20 minutes sounds simple, but in reality creating the recipes is challenging. When a recipe requires more than 20 minutes in our Test Kitchens—even by a minute—we streamline it until it meets that criteria. And, of course, Superfast recipes, like all others from Cooking Light, must meet our nutritional guidelines. Keeping reasonable sodium levels is tricky, since timesaving canned foods, prepared sauces, condiments, and other convenience products often have considerable amounts. Finally, but most important, all of the recipes must meet our taste standards. If the flavor is not up to par, the recipe doesn't make the cut.

So what are the secrets to success? Minimal ingredient lists and straightforward procedures mean recipes depend on quality ingredients. We start with fresh, quick-cooking protein, such as fish fillets, pork chops, lamb chops, sausages, ground beef, chicken breast halves, or turkey cutlets. Then we often combine convenience products with a few fresh ingredients to brighten the result. Finally, we employ quick cooking methods, such as sauteing (cooking quickly over medium-high heat) or broiling, and pair the dishes with simple accompaniments to round out the meal.

Choose ingredients carefully, follow a few simple strategies, and you, too, can master the art of Superfast suppers.

Get started with 10 of the staff's favorite Superfast supper recipes of 2006.

1. Skillet Fillets with Cilantro Butter
2. Wasabi and Panko-Crusted Pork with Gingered Soy Sauce
3. Pork Chops with Ginger-Cherry Sauce
4. Sesame Noodles with Chicken
5. Mozzarella, Ham, and Basil Panini
6. Lemon- Splashed Shrimp Salad
7. Swordfish Siciliana
8. Chicken-Peanut Chow Mein
9. Shrimp and Sausage Paella
10. Turkey and Bean Chili

Look for our Superfast column in the magazine each month to find simple, fresh, and inspired 20-minutes or less main dish recipes.