So nice to be back stateside, and back in the kitchen.

 Rome is always fantastic, and I miss it already,  but I’m always excited to take everything I’ve absorbed

and translate it to my cooking back home.

Today,  we’ve got a little combo I had while I was there,

Percatelli, with artichokes and clams.

Clams and Artichoke

And Casarecce, with braised beef, red wine, black pepper and tart Italian cherries.

Braised beef casarecce

Also today:

Fusilli, with brown butter and sage cream