Oysters With Balsamic

A spicy-funky upgrade for lettuce cups, sandwiches, and more.

Like parsley pesto and herby chicken piccata.

Salami, provolone, olives, pickled peppers—need we say more?

A flexible San Francisco favorite, finished with bright, garlicky gremolata toasts for soaking up the saucy broth.

Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.

Put that half-full tub to use with recipes that go beyond the Italian American classics.

Creamy, vinegary, and with lots of fresh dill.

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.