“I’ll plan my menu at least a month in advance and freeze soups, meats, chicken, kugels, and desserts, so that everything is ready long before I need it. That also helps me spread out the Yom Tov expenses, since I’m not buying the meat and chicken so close to Yom Tov. I even make salad dressing in advance — I’ll make a quadruple batch of three or four dressings and put them in the fridge. They last for weeks, and it’s a huge time-saver.” —Shani, Lakewood   “I like to make foods that can be served cold or hot — for example, apple crumble. Then I’ll serve it cold one meal and hot another. I also divide everything and freeze half for the second days. That way I can have a bigger variety of foods during each set of days without cooking more.” —Etty, New York   “I make a lot of things in different forms and serve them twice — for example, potato knishes in loaf and in individual muffins. This way it doesn’t feel like I’m serving the same thing twice, even though I am.” —Tzippora, Detroit