Though you may associate bocconcini with the tiny mozzarella balls sold at Italian markets and cheese shops, the word simply means "little bites" (the veal in this stew is cut into bite-size pieces). When...

Our editors' top picks this month—a collection of hearty, satisfying dishes and fresh, market-driven fare—reflect the transition from winter into spring.

This comforting dish marries the simplicity of meatloaf with the flavor and depth of a French pâté.

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.

Albóndigas (meatballs) are often served in soup, but our skewered version needs only a squeeze of lime juice to bring out their meaty richness.

Quick-cooking scallopini are perfect for breathing new life into busy weeknights. And the brown butter doesn’t hurt either.

These grilled breaded chops combine the best of both worlds, with the crumbs toasting and crisping up while taking on a hint of smoke.

We’ve taken these bland, brittle crackers beyond matzo ball soup and created 13 innovative recipes for the Passover table.

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.