I loved these and can't wait to make them again. We had them with home made oven roasted french fries and chardonnay. I'll definitely have these again although I may serve them with an aioli of some sort to dip into...

I loved these and can't wait to make them again. We had them with home made oven roasted french fries and chardonnay. I'll definitely have these again although I may serve them with an aioli of some sort to dip into...

After the birth of my oldest daughter I read a book called "I Don't Know How She Does It", because honestly I didn't know how I was going to handle being a wife, mother, and career-girl. On those nights when I have to ask myself "I Don't Know How I Do It" this is a perfect go to meal. There are as many versions of Puttanesca sauce as there are varieties of tomatoes, but this particular one is my favorite version. Lately instead of tossing it with Spaghetti, I'm using Campanelle Pasta for something a little different. Add in some garlic bread and a glass of red wine to give you a perfect weeknight meal.

After the birth of my oldest daughter I read a book called "I Don't Know How She Does It", because honestly I didn't know how I was going to handle being a wife, mother, and career-girl. On those nights when I have to ask myself "I Don't Know How I Do It" this is a perfect go to meal. There are as many versions of Puttanesca sauce as there are varieties of tomatoes, but this particular one is my favorite version. Lately instead of tossing it with Spaghetti, I'm using Campanelle Pasta for something a little different. Add in some garlic bread and a glass of red wine to give you a perfect weeknight meal.

As I've stated on many occasions I'm no baker but I love using fresh fruits to make simple and delicious desserts. This recipe is a perfect way to use those cherries, nectarines, and peaches that are coming into season now. It was a wonderful dessert alternative for the Fathers Day dinner in my house this year.

As I've stated on many occasions I'm no baker but I love using fresh fruits to make simple and delicious desserts. This recipe is a perfect way to use those cherries, nectarines, and peaches that are coming into season now. It was a wonderful dessert alternative for the Fathers Day dinner in my house this year.

I love Middle Eastern kebabs, and was itching to try this recipe. Pressed for time, I was a little taken aback when I first read it required that you soak the three slices of sandwich bread in water for 30 minutes. I only had 10 minutes to do so, but in hindsight, I don't think you need to soak the bread at all. Even after 10 minutes, the bread was a sopping mess. I tried to squeeze out as much water as possible, but it was still really soggy. The result? Kebabs that were mushy, bordering on bad meatloaf texture. That being said, though, the flavor was quite nice with the allspice, cinnamon and cloves, and the zesty tarator sauce. I would make this recipe again, but just not soak the bread.

I love Middle Eastern kebabs, and was itching to try this recipe. Pressed for time, I was a little taken aback when I first read it required that you soak the three slices of sandwich bread in water for 30 minutes. I only had 10 minutes to do so, but in hindsight, I don't think you need to soak the bread at all. Even after 10 minutes, the bread was a sopping mess. I tried to squeeze out as much water as possible, but it was still really soggy. The result? Kebabs that were mushy, bordering on bad meatloaf texture. That being said, though, the flavor was quite nice with the allspice, cinnamon and cloves, and the zesty tarator sauce. I would make this recipe again, but just not soak the bread.