If you celebrate Sukkot, you know just how tricky it can be coming up with a menu. We’re supposed to be eating our meals in a Sukkah all week long. (Picture eating outside in a hut for the uninitiated.) I say “supposed to” because in reality, most members of the Jewish community don’t, me included.

When I was growing up, none of the families I knew ever built their own Sukkah. We had a communal one at the Temple. Once or twice, during the holiday week, it would be open to the Hebrew school kids and their parents. Other than that, I don’t recall doing anything special.

My Orthodox friends, on the other hand, are very into Sukkot! The majority of families build them, dine in them, and I’ve even heard of some who are so devout, they sleep in them! (That’s a bit much for me, but whatever works.)

So, for those who do want to dine a Sukkah, the question is: what should I make? There are no specific foods associated with this holiday, so the sky’s the limit. I suggest making food ahead, if at all possible. Also, select foods that taste good at room temperature. Dining in a Sukkah is akin to a picnic.

For Sukkot, I love to serve salads—green, chicken, egg, potato, pasta, etc. All of these dishes are easy to make, affordable, and appropriate for a crowd.

Another great item is a veggie/dip try. You can buy one already prepared, but it’s much cheaper to make yourself. If you enjoy traditional Jewish foods, the Sukkah is a great place for knishes, bagels & cream cheese (smoked salmon optional), and kugel.

There are certain individuals who like to serve soup. This has never made any sense to me, because the likelihood of the liquid actually being hot is almost zero. Skip the soup, by all means.

For dessert, a variety of sweets is great—honey cake, cinnamon rolls, or rugelach. (Homemade or bakery, your choice.)

If you hate cooking, fear not! The most interesting Sukkot party I ever attended featured nothing but Subway and Domino’s pizza and it was still awesome.