what’s for dinner?
We’ve been talking a lot about dinner lately. BHG has undeniable authority in the kitchen— it’s difficult to find a home without a copy of our iconic Red Plaid Cookbook. That’s why it made sense for us to dive right into a new food-theme issue. Food editor Nancy Wall Hopkins and her team went through our Food Factor survey, in which 2,000 people shared with us their thoughts on the American table, and found that dinner is paramount on people’s minds. That led to our first ever “Dinner Report” (page 110), where we learned some surprising things about what’s cooking in your kitchens. We also asked our staff about dinner in their homes. Senior editor Diana Dickinson: “One little tradition is called High-Low. We go around the table and everyone shares the…