"I love Herbs de Provence and has been my secret ingredient. I also like slicing the potatoes into 1/2 inch thick rounds to serve as a side-dish, especially at gatherings. Also, slicing them into round slices reduces cooking time.
My version: http://clubdinein.wordpress.com/2010/11/15/thanksgiving-side-dish-potatoes-mashed-or-not/

"I'd like to think I am a chai expert and make many variations myself. Even though I was born in the US, I grew up drinking chai. This one is pretty good, but I prefer the spices ground for intensity and to use raw, unrefined sugar instead of honey. Traditionally, people don't step their tea for 15 minutes or so, because it's like coffee. You just want to drink it right away. However, steeping does increase flavor and is much more enjoyable. I also prefer to use a high quality black tea leaves. I've recently made a Pumpkin Chai. Recipe: http://clubdinein.wordpress.com/2010/11/10/a-perfect-cup-of-pumpkin-chai/

"I'd like to think I am a chai expert and make many variations myself. Even though I was born in the US, I grew up drinking chai. This one is pretty good, but I prefer the spices ground for intensity and to use raw, unrefined sugar instead of honey. Traditionally, people don't step their tea for 15 minutes or so, because it's like coffee. You just want to drink it right away. However, steeping does increase flavor and is much more enjoyable. I also prefer to use a high quality black tea leaves. I've recently made a Pumpkin Chai. Recipe: http://clubdinein.wordpress.com/2010/11/10/a-perfect-cup-of-pumpkin-chai/

"I made this over and over again, but modified each time from the original. I've taken it two large brunch parties and made it for family and friends, they all loved it. Of course, I made it more spicy. I also made the whip cream a bit differently. It's so light and fluffy. You can see my recipe here: http://clubdinein.wordpress.com/2010/11/12/spiced-pumpkin-bread/