The Bon Appétit Test Kitchen

Kohlrabi, a bulbous vegetable with thin stems attached, is a member of the cabbage family. Both green and purple varieties are available. The flavor is a mix of turnip, celery root, and radish. Like other vegetables in the cabbage family, kohlrabi is rich in antioxidants.

Mesquite seasoning is a spice blend sold in the spice section of many supermarkets.

Asian sweet chili sauce is available in the Asian foods section of many supermarkets.

This sandwich is a favorite in the Bon Appétit Test Kitchen. It's a clever—and delicious—way to clean out the fridge.

Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled.

Bulgogi (grilled marinated beef) is a traditional Korean dish. Here, lamb stands in for the steak. The meat is served with lettuce leaves and other veggies, hot pepper paste, and a slightly sweet dipping sauce. Guests use all of the ingredients to assemble their own lettuce wraps, which is a common practice in Korean restaurants. Timing note: The lamb needs to marinate for at least four hours.

A pat of the slightly tangy butter is tucked into the center of each beef patty. As the burger cooks, the butter melts, giving the meat an extra-tender texture and a hit of citrusy flavor.

If you prefer a spicier sauce, add two chipotles instead of one.

These humongous sweet-and-smoky beef ribs will be the talk of your next backyard barbecue. Because the ribs are an unusually large size, your butcher may have to special-order the whole racks for you.

The inspiration for this recipe comes from poc chuc, a grilled pork dish from Mexico's Yucatán region. Brining the pork chops prevents the meat from drying out on the grill.

An homage to the prehistoric pitmasters: giant steaks cooked directly on hot coals. This method gives you a steak that's moist on the inside and pleasantly charred on the outside. Be sure to use hardwood lump charcoal (not briquettes) for this recipe. It will burn cleaner, hotter, and faster than traditional charcoal.

Serve this with jasmine or basmati rice on the side.

This is terrific on grilled baguette slices, sprinkled with feta or fresh goat cheese. Or try it as a topping for grilled fish or chicken.

This grown-up dessert is perfect for a backyard bash.

If the cutlets are thicker than 1/3 inch, slip them into a heavy-duty resealable plastic bag, and pound them with a mallet.

If you don't have a 9-inch-diameter tart pan, use a buttered 9-inch glass pie dish. Cool the tart in the dish, then cut it.

Chipotle chiles canned in adobo sauce are sold in the Latin foods section of some supermarkets.