You'll want to have plenty of white rice on hand to soak up the incredibly complex sweet-and-sour sauce that adorns these ribs.

Food editor Gina Marie Miraglia Eriquez often cooks for hordes of children, and she knows that meatballs are always an easy sell.

The stars of this dish are the meatballs, of course, and they don’t disappoint.

These meatballs are legendary, and for good reason: Three types of meat give them depth, and a meaty, bacon-studded sauce puts them over the top.

We serve this sauce with both the sugar snap pea tempura and the pork and jicama dumplings. If you make only one of these hors d'oeuvres, however, this recipe should be halved.

This finely chopped slaw has just the right balance of sweet and tart. It goes on top of the pulled pork, not alongside it.

Here we combine some favorite flavors in an eclectic dish. We don’t think you’ll mind the loose definition of meatball: Free-form versions don’t require any shaping.

Creative spins on comforting classics—from caramel apples with red wine in the glaze to a quesadilla filled with kimchi—will make you more excited for fall than you’ve been in years....