We’ve lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor.

The spirit of primavera, Italian for “spring,” comes alive in garlic and herb-scented artichokes, crisp lettuces, sweet baby carrots, aromatic fennel, and blissfully light cheese-dappled gnocchi....

Our food editors raided old family recipe boxes to rediscover their childhood favorites.

Shake off the final chill of winter with a hearty lamb stew surrounded by spring vegetables.

A marinade made from hibiscus flowers lends extra richness to the lamb.

In the Catskill and Appalachian mountains, ramps are the first sign of spring. Ann Hodgman looks into their raffish history.

Vermont’s maple sugaring season is in early spring, and Vermont Grade B maple syrup—which has a more pronounced flavor than Grade A—is available by mail order.