Links We Love
A look at what we’re reading, cooking, and clicking this week.
• Belgium's bintje potato, the tuber of choice for crisp, flavorful Belgian frites, is in danger because it's just not good-looking enough: gnarled and irregularly shaped, it doesn't produce the uniform, obelisk-like fries that the rest of the world wants to eat. Can the ugly potato be saved? Wall Street Journal
• How can we say no to wine advice like "You wanna be the girl who sticks with the California Roll of wines for the rest of her life? No? Then step out of your comfort zone." The Hairpin
• The humble, innocent pickle: a moral outrage? In the early 20th century, they were considered a gateway for children to become interested in drinking alcohol. NYT
In true Willy Wonka fashion, Wrigley's Extra has released a "Dessert Delights" line of chewing gum—featuring everything from Key Lime Pie to Strawberry Shortcake. Serious Eats takes one for the team and tries every flavor. Serious Eats
• From root to fronds, fennel is one of fall's most versatile vegetables. Gilt Taste
The logical next step after organic food is organic design — like New York's ABC Kitchen, a restaurant where the interiors have as much of a sustainable point of view as the menu. Lonny Mag
• The Ulterior Epicure, the blogger whose far-flung restaurant adventures have inspired the lust and envy of thousands (not to mention landed him a finalist spot in the 2011 SAVEUR Best Food Blog Awards), has finally dropped his veil of anonymity. Eater National
Sometimes even an army of editors can let a mistake slip by — and when that error is in a cookbook, the results can be catastrophic. UK Guardian
• The announcement that New York Times dining critic Sam Sifton would be leaving his post has given rise to a spate of state-of-the-medium thinkpieces on the role of the restaurant reviewer. But in the age of internet criticism, social media, and questionably stable print journalism, is this a job one anyone would even want? The Atlantic Wire
• You've got a centrifuge in your home kitchen, right? Cooking Issues
• We love the simple elegance of an open-faced chicken salad sandwich garnished with sliced grapes and almonds. House of Brinson
Photo: Acorn squash stuffed with apples from Michael Carian/Flickr
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