Veggies Jumping into Yogurt, Anchovies from Italy and More To Spoon: Fresh Vegetables Join the Yogurt Crowd For many years, Dan Barber has served savory vegetable yogurts in his restaurants, Blue Hill and Blue Hill at Stone Barns. He is now producing them for retail sale. Made with milk from grass-fed dairy cows in the Berkshires and upstate New York, including at his family's Blue Hill Farm, these yogurts are blended with fresh local vegetable purées like beets, carrots, tomatoes and butternut squash. They are brightly colored, smooth and a little tart. The beet and carrot are the most vibrant, and the squash has a hint of spice; the tomato is fairly subtle: Blue Hill Yogurt is $2.99 for six ounces at Whole Foods Markets; bluehillyogurt.com. To Savor: For Connoisseurs of Very Small Fish Those of us who like our anchovies rich and meaty are often disappointed by the ones sold at many supermarkets; while flavorful, they often tend to be flimsy or skimpy. Carlo Petrini, the founder of Slow Food, is an anchovy aficionado who likes his from Italy, hand-packed in olive oil. These are available for the next few weeks, either plain or seasoned with garlic and parsley: I Sapori del Mare anchovies are $22 for a six-ounce jar from (718) 389-0985 or heritagefoodsusa.com. To Cut: A Sweet Job, Swiftly Done An apple corer seems to need no improvement. But in this version, a cylinder can be opened to release the core instantly, so you don't have to pry it out with your fingers. It's all done with the touch of a lever, which locks in place for coring and releases for the core to drop out: Casabella Apple Corer is $9.95 at Sur La Table stores, (800) 243-0852, surlatable.com. To Read: Think You Know Apples? There's More to Learn Now that it's apple-picking season, you may need a guide to the fruit and its abundant varieties. "Apples of North America" by Tom Burford (Timber Press, $29.95) is an illustrated directory of 192 types, and provides information on each one, including history, season, use and storage. Mr. Burford, an expert from a family of growers in Virginia, describes how cider, vinegar and other apple products are made. The take-away is in his introduction: "I painfully watched the disappearance of apple culture and the emergence of so-called beautiful apples. Eating with our eyes brought this tasteless object to the fruit bowls of America. But there is hope, which goes by the term "heirloom." To Celebrate: Summoning Autumn the Chinese Way In China, the midautumn festival is a major holiday. It is celebrated with mooncakes, delicate, fluted pastries with a dense, eggy filling. Buttery and the size of a biscuit, mooncakes are usually factory produced and sold in elaborate and expensive gift boxes that customers line up for. At the venerable Peninsula in Hong Kong, the chef, Yip Wing Wah, above right, makes them by hand. For the first time, he will be making them in the United States, at the Peninsula hotels in Chicago and New York, through Friday: $35 for two mooncakes packaged with six tea bags; a dim sum afternoon tea served with mooncakes and other desserts is $55 at the Peninsula New York Hotel, (212) 903-3923. To Pour: It's Come to This: Tattoos on Wines Wine labels designed by artists are old hat. Now a tattoo artist from Brooklyn has added his mark. Scott Campbell of Saved Tattoo in Williamsburg, whose client list includes Johnny Depp and Jennifer Aniston, is also a wine lover. On a trip to the Central Coast of California, he hit it off with Clay Brock, the general manager of Wild Horse winery, and they decided to collaborate on two wines. Produced at Wild Horse, they are both called Saved and are etched with designs by Mr. Campbell that suggest tattoos of mystic symbols. There's a robust but nicely balanced red blend based mainly on zinfandel and carignan, and a dry rosé with an alluring whiff of raspberries: Saved Red is $25, Saved Rosé is $15 at savedwines.com.