Hold the urchin tongues, let’s cook like Grandma

'Tis the season to do cooking. And the holidays are when folks yearn for the old classics, just like ones we used to know. Even some hardcore "foodies" put away the experimental cuisine and make predictable dishes with recognizable ingredients.
One can understand why food writers persist in advocating "makeovers" of traditional dishes. If they didn't put a new spin on standards, they'd have nothing to write about. They'd just reference a cookbook or provide links to the chicken potpie recipe on Epicurious (though I doubt the pioneers had access to dried chanterelle mushrooms).