This winter at Food & Wine we’ve been thinking a lot about home—what it means, what it tastes like, how it should feel. And it struck us that our very definition of the word is a moving target.
There was a time when “staying home” and “going out” meant two very different things. “Home cooking” conjured up the sort of elemental foods that might have emerged from your grandmother’s oven on a chilly winter night: slow-cooked brisket, gooey mac and cheese or maybe a deeply decadent potpie like the one on our March cover. Home meant simple, familiar and, above all, comforting.
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Meanwhile, “dining out” meant something more rarefied. We dressed, behaved and ate differently in restaurants. We sat up straight and never put our elbows on the table. We looked to restaurants for exotic flavors and showstopping creations that only a professional kitchen could pull off. You wouldn’t try to re-create those for Tuesday-night supper any more than you’d go to a four-star restaurant and order a chicken potpie.