Esquire: Get out and vote -- and maybe Will Ferrell will make you a pasta dinner. Or let you watch him eat toenails. -- Patrick Farrell Huffington Post: Before and after Sandy at Governor restaurant in the Dumbo neighborhood of Brooklyn. Five feet of water. But refurbishing has begun. - Glenn Collins Details: What do you call a food truck without wheels? How about . . . a restaurant? The magazine puts a spotlight on some of the best previously mobile chow spots in cities like Seattle, Chicago, Austin and Los Angeles. -- Jeff Gordinier The Wall Street Journal: For once, Coney Island has to import its pungent flavor from elsewhere: Food trucks to the rescue! -- Patrick Farrell Dinner A Love Story: Sam Sifton on some of the laws of Thanksgiving: Get yourself two pounds of butter. Don't put garlic in the mashed potatoes. Start drinking early. -- Jeff Gordinier NPR: At the Madame Tussaud Wax Museum in Washington, D.C., children were invited to vote for the next president while making their own red, white and blue sugar cookies smothered with sprinkles and chocolate chips. President Obama won, 79 to 12. - Glenn Collins A Cozy Kitchen: Making pesto with kale . . . -- Jeff Gordinier Chop Chop: . . . And whipping up a smoothie that tastes like pumpkin pie . . . -- Jeff Gordinier Culture: . . . And letting Brussels sprouts luxuriate in bacon and melted cheese . . . -- Jeff Gordinier Herbivoracious: . . . And turning chickpeas into a stew (and pairing that with crispy polenta, oyster mushrooms and a puree of figs). - - Jeff Gordinier The Economist: As wild stocks decline, the world relies increasingly on farmed fish, which become susceptible to disease when crowded together in aquaculture pens. Enter a Tokyo University scientist who is using genetic and breeding techniques to produce crowd-disease-resistant flounder, trout and amberjack. No one has asked the fish for their opinion about the crowding. - Glenn Collins Chicago Reader: Buzz is building for Iliana Regan's new restaurant, Elizabeth. Mike Sula weighs in: "One of the more outstanding dishes on this menu features a foamy green sponge made from lamb's quarters and gel from foraged wild carrot flowers, both of which anchor the real star of plate: the brilliantly colored roasted red, orange, and yellow carrots pulled from Regan's garden. When this arrives the room smells of dill, the roots taste like meat, and you wonder why carrots almost never taste like this." -- Jeff Gordinier