Pigs in Blankets, Artful Pie Pans, Gluten-Free Cakes and More Stacy Cole, left, and Missy Koo of Brooklyn Piggies. To Snack: Wee Pigs Till the Wee Hours You'll still find Missy Koo's and Stacy Cole's Brooklyn Piggies at Smorgasburg on weekends. But now, Ms. Cole and Ms. Koo, pictured here from left, also have a trim little store in the East Village, opening on Thursday, to sell their pigs in blankets from late morning until late night - really late. On Thursdays, Fridays and Saturdays, a streetside window will be open until 4 a.m. The company makes about 10,000 pigs a week to sell online and frozen, and for Madison Square Garden's skyboxes. They are available in original, spicy or chicken. Coming soon: a vegetarian style and potato puffs: about $20 for a box of 14; Brooklyn Piggies, 195 Avenue A (12th Street); brooklynpiggies.com. Different flavors of of Tenayo salsa. To Slather: Salsas With a Kick, for Extra Points Tenayo, a new collection of vibrant chip-worthy salsas for that Super Bowl spread, is made from roasted vegetables, according to a Mexican family recipe. They trade the freshness of pico de gallo's raw vegetables for the deep, earthy complexity of roasting, with doses of chile that give them a kick. Made the way the chef Arturo Cruz learned from his mother, the salsas come in mild, original, chipotle, habanero (the hottest) and green and are named for his hometown, near Mexico City: $30 for four 16-ounce jars from tenayo.com; $6.99 a jar at Gourmet Garage stores. Sauerkraut made from conical cabbage. Dan Neville/The New York Times To Reheat: A Special Cabbage, a Mellow Sauerkraut Kimmich's Sauerkonserven is one of only three companies in Germany still making sauerkraut from conical cabbage, also known as Filder-Spitzkraut or Arrowhead. The cabbage is preferred because it has less moisture than regular cabbage and is sweeter, making for quicker fermentation. Now, Formaggio Kitchen in Cambridge, Mass., which also has a store in Manhattan, has started importing Kimmich's deliciously mellow German canned sauerkraut made from the cabbage: Filder-Sauerkraut is $3.95 for a 550-gram (19-ounce) can at Formaggio Kitchen in the Essex Market. Gluten-free treats at By the Way Bakery. To Indulge: A Glutton for Cake, Not for Gluten Helene Godin's moist, rich baked goods are not too sweet. And they are gluten- and dairy-free, by the way, which is the name of her new bakery on the Upper West Side. Ms. Godin, who is a self-taught baker, is not gluten-intolerant herself, but she decided to pursue the gluten-free angle because she saw its popularity soar. At this branch of her original bakery in Westchester, there are loaf cakes, layer cakes, muffins and more. Instead of using butter or other dairy products, Ms. Godin uses organic shortening and tofu sour cream. She does use eggs: By the Way Bakery, 2442 Broadway (90th Street); 212-877-0806; btwbakery.com. Handmade pie pans. To Bake: Art Object or Utensil: A Pan With an Edge A carbon-steel pan with an irregular rippled edge is a lovely handmade container for homemade pie. Marsha Trattner, a graduate of the Rhode Island School of Design, makes the pans at her metalworking studio in Brooklyn, where she forges sculptures and other kitchen accessories and conducts classes. The heavy pans produce a crisp crust, come preseasoned and are easy to clean: $145 for an 8-inch pan with handles, $165 for a 10-inch pan without handles, Greene Grape Provisions in Fort Greene, Brooklyn; the studio and shop are at 106 Ferris Street (Van Dyke Street), Red Hook, Brooklyn; 917-482-4721. An assortment of Don Ciccio & Figli liqueurs. To Pour: From Italy, Liqueurs With a Colorful Pedigree You may know limoncello. But how about a mandarin orange version of the popular Italian liqueur? Francesco Amodeo, from Furore, on the Amalfi coast, discovered that a crumbling building on the family property had been a distillery dating from the 1880s and had been used to produce artisanal liqueurs with fruit from their orchards. It was destroyed in an earthquake in 1980. He has revived the tradition, and now, after introducing his line of colorful liqueurs in the Washington area, he has entered the New York market. In addition to limoncello and the lovely mandarinetto, there are others in jewel-like tones, including fennel (anise); an intense nocino (green walnut) that is wonderful in coffee; prickly pear to sweeten tequila cocktails; and a dark, syrupy Concerto, a digestivo from an old recipe with herbs, spices and coffee: Don Ciccio & Figli liqueurs, donciccioefigli.com; $24 to $36 for 750 milliliters at internationalwineshop.com.