Executive food editor Kemp M. Minifie incorporates pumpkin or sunflower seeds, plus parsley, into this dish. It’s not quite Italian anymore, but it works.

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

Tired of the same old tuna sandwich? Try this mayoless version—it just may be the best we’ve ever tasted.

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

In Vietnam's favorite sandwich, a warm, crusty baguette lends its Continental pedigree to an Asian mix of rich meats and crisp vegetables.

The toasted crumbs on top have a cheesy crispness, and the pasta beneath is creamy and rich. Kids will appreciate the individual servings, but the recipe makes plenty, so why not pour the extra into a baking...

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