IT happened last week that about 1 lb. of fresh lamb was put into an oven at night in order that it might be cooked by morning on the “hay-box” principle. It was in a casserole, with a little water.

Vandaag Chef Phillip Kirschen-Clark doesn’t merely bake his own bread—he smokes it with hay. And this is only one example of the various ways local restaurants are deriving a distinctive fragrance ...

Place a small mound of charcoal in the smoker firebox or to one side of a kettle grill and light it. Brush and oil the grate. When the coals glow red, place the cheese in the smoke chamber (or on the ...