PermaLink at: http://thefamilydinnerbook.com/in-the-kitchen/2012/11/01/lentil-stew-with-potatoes-and-warm-indian-spices/
COOK’S TIP:
Garam is the Indian word for “warm” or “hot,” and the blend of dry-roasted, ground spices known as garam marsala (gah-RAHM mah-SAH-lah) adds a sense of “warmth” to both palate and spirit. You can find a blend in the spice aisle of any well-stocked grocery store.
LEFTOVER TIP:
The next day, put the stew into a blender and blend until smooth. Then thin it with a bit of milk, broth, or coconut milk so it becomes a soup and give it a fancy new name, like Princess Jahanara’s Wedding Soup.

Herbs de Provence can be purchased at any gourmet food store. It is a combination of many herbs – rosemary, thyme, marjoram, etc. You can use any of these separately as a substitute.

via The Kids Cook Monday
Permalink at: http://www.thekidscookmonday.org/2012/08/27/potato-salad-with-vidalia-onion-vinaigrette/

2/3/2013
You should try this with other vegetables — I made a mistake last time and used mayo instead of sour cream and it came out fine — it also might need 10 minutes more to bake if you use a deeper casserole to bake the potatoes.

• Cover potatoes with water and a dash of salt to prevent discoloration while slicing, then drain thoroughly

Do Ahead: The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a dark baking sheet in a 375 degree oven for about 5 minutes, or until warmed through and crisp.

Aloo Gobi