I’m a Food Editor. I Hate Thanksgiving Dinner.

Traditional Thanksgiving dinner often fails to live up to its extensive preparation, frequently resulting in a "one-note" meal of bland, soft, and brown foods. Despite the professional intensity of planning for the holiday at New York Times Cooking, the reality of roasting a turkey often yields results that are merely "good for turkey" before the meal concludes in minutes. Shifting away from these rigid culinary expectations can transform the holiday from a source of resentment into a genuine celebration of gratitude. Opting for a restaurant meal allows for diverse choices—ranging from filet mignon to pasta—while eliminating the burden of cleanup. Embracing flexibility through delegating tasks, utilizing store-bought items like professional pies, or hosting potlucks empowers hosts to prioritize personal well-being over historical precedent. Ultimately, giving oneself permission to deviate from tradition ensures the holiday remains celebratory and calming rather than overwhelming.