Easter Dinner and My Mysteriously Cheap Lamb Chops

Cooking Easter dinner with no oven.

Easter dinner has always been a giant-baked-ham affair for me.  Glazed with a sticky concoction loaded to its saturation point with brown sugar and splashed with bourbon, studded with cloves, and baked until warm and tender--ah, it's hard to beat.

Living here in a country full of pork , I figured reproducing this wouldn't be too hard to pull off.  But two problems presented themselves:...

Is Broiling a Steak as Good as Grilling One?

There is "no doubt early man cooked his meats using dry heat," claims Madeleine Kamman, author of the esteemed Making of a Cook and a very friendly-looking lady who I sometimes wish was my grandmother.  She speculates that he might have discovered this gastronomic feat in the instance of two different accidents, producing two enduring ways of cooking meat.  The first, a discovery...