One of the most important mitzvot of Sukkot is eating in the sukkah, so you wouldn't want those meals to be boring!
PAN ROASTED CARROTS WITH GOLDEN RAISINS, PINE NUTS AND CAPERS
These fall flavors make a sweet and savory side dish. You can thank chef Michael Leviton of Lumière for sharing his recipe.
SUKKOT SPAGHETTI SQUASH
A twist on an Italian classic is an annual favorite in Prozdor director Dan Brosgol's sukkah.
While the esrog (aka etrog, aka citron) is primarily used for rituals on Sukkot, it can also lend a seasonal flavor to your Sukkot cooking.
CONCORD GRAPE PIE
The grapes are local and in season, and the flavor works much better for pie than it does for wine, no offense to Manischewitz. You'll love this recipe from food blogger Molly Parr.