Her basic premise is that it's pointless to reinvent Thanksgiving food every year for the sake of something new to write about, all the while knowing that people will make the same old stuffing, the same old potatoes, and the same marshmallow-smothered sweet potatoes.
And yet every year the merciless grind begins again in October, as hapless food writers and editors wrack their brains for ways to make Thanksgiving "fresh."
Here's our favorite quote...
I guess I'm a total hypocrite, though, because I do the work I'm assigned each year and then get up on Thanksgiving morning and ignore everything I wrote. I make my stuffing as usual, roast my turkey as always, whisk up the same pan gravy, peel and mash potatoes, don't get fancy with the cranberry sauce, and cook whatever green vegetable looks best at the farmers' market. If I have time this year I'll make pumpkin-thyme dinner rolls and the sweet potato-pecan pie I have baked 20 times before. It's amazing how efficient you can be without new recipes.
There's no need to reinvent an entire American classic - although we will be skipping those marshmallow-potatoes for these sweet potatoes.
• Read the whole article here: Thanksgiving? No Thanks! - Why food writers secretly hate the November feast.