At Gjelina Take Away in Los Angeles, you can only get this excellent sandwich in the summer because the tomatoes have to be sweet and richly flavored with just the right texture. The sourdough bread should be toasted, but make sure it’s not too dark and crisp. Slideshow: More BLT Recipes
"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question for the chef is, how do you not screw it up?" Lett's answer is to keep things simple, by cooking the sweet peas with fresh mint, crushed red pepper and sofrito (an aromatic Italian mix of sautéed minced vegetables, usually used to flavor soups and sauces). More Summer Vegetable Recipes
"We have wood-burning ovens that retain a lot of heat after a day of cooking pizzas," explains Travis Lett. "So we often use them overnight for things like this slow-cooked leg of lamb." While Lett cooks his lamb for up to 10 hours, this version in a conventional oven cuts the cooking time by more than half. More Lamb Recipes
"Our audience has really been receptive to our homemade alternative-flour pastas," says Travis Lett. He likes buckwheat for its added richness and texture. At the restaurant, Lett cuts the fresh pasta into rough rag shapes and tosses it with summer vegetables; this simplified version uses dried pasta.