Food

Whiskey — wherever it is made, and in whatever style — is a great beverage for the winter.  Just a few sips can warm the gullet, and take a bit of the chill off the coldest of winter nights. 

All whiskeys were once almost universally considered kosher. But in the last few decades the kashrut of whiskey has come up for debate.

Yatir, Viognier,  Judean Hills, 2009: With a straw color, a medium body and a satiny mouth-feel, this fruit-forward wine has flavors and aromas of apples, pears, honeydew and cantaloupe, with just a hint of fresh churned cream. Drink within a year. Score B+
$29.95

Skyview Wine and Liquors
5681 Riverdale Ave.
(Riverdale)
(718) 601-8222

Next weekend is the dreaded three-day yom tov, when the two days of Rosh HaShanah meld right into Shabbat, and you spend three days alternatively sleeping, eating and bonding with family members.

With so much to prepare and cook and plan, it is nice to have some things you can make in advance. While most pastries deteriorate with age, and are best either the first or second day they are made, there are recipes that are still great the second, third or even fourth day they’re made, and some that even improve with age.