Phoenix Thanksgiving Archives

https://www.phoenixmag.com/wp-content/uploads/2016/11/Thanksgiving_greetings.jpg

Thanksgiving is my favorite holiday. There are few things I enjoy more in this world than copious amounts of comfort food and day drinking. And (I feel you reading this, Mom) quality family time, of course.

I like that it's the only holiday I can recall that feels distinctly American. Tangent: 10 years ago, I was studying abroad in England over the holiday and my host university attempted to cook us homesick Americans Thanksgiving dinner. It was a lovely gesture but no amount of dried out turkey breast and typically British, flavorless sweet potato pie could replace the epic meals we'd grown up with.

I suppose part of that is because Thanksgiving often falls close after Election Day, forcing far flung relatives of differing political persuasions into perilously cramped kitchens, paving the way for an innocent gravy burning to morph into a familial battle royale over who voted for who. Ahhh, the sweet smell of Democracy.

But most of all, I love that it's the everyman's holiday – about nothing more than friends and family coming together and sharing a really good meal. No required gift giving, no obnoxious music and nary a jingle bell in sight.

The PHOENIX Magazine offices are closed Thursday and Friday so we can recover from that third helping of pumpkin pie. In lieu of regularly scheduled blogs, we're instead giving you this round-up of Thanksgiving odds and ends from around the Valley.

From all of us here at PHOENIX, happy Thanksgiving!

https://www.phoenixmag.com/wp-content/uploads/2016/11/turkey.jpg

Are you a disaster in the kitchen? An occasional agoraphobic in cut-throat grocery stores? How about you give yourself (and your family) a break from dried-out stuffing and store-bought pie this holiday and spend this Thanksgiving eating food lovingly made by paid professionals. Whether you’re looking for a traditional turkey dinner or a modern twist on America's annual 7,000 calorie meal, Phoenix restaurants are prepared to deliver. With both pre-order and dine-in options, these restaurants give you an alternative choice to high stress levels and the very real possibility that you will have to wash every single dish in your kitchen.

logo-phx-2019

For more than 50 years, PHOENIX magazine's experienced writers, editors, and designers have captured all sides of the Valley with award-winning and insightful writing, and groundbreaking report and design. Our expository features, narratives, profiles, and investigative features keep our 385,000 readers in touch with the Valley's latest trends, events, personalities and places.