A Spanish grocery downstairs, Marcel Duchamp upstairs — one Chelsea walk‑up quietly held two very different New York histories. This chapter follows the paper trail, the studio, and the vertical logic that bound them together.

Entre éxitos y fallas, estos son los sabores que experimento en este momento.

What’s been worth the bite, what hasn’t, and why I’m eating it anyway. Here are the flavors I’m chasing in this moment.

Aglio e olio is Italy’s ultimate midnight pasta—simple, comforting, and quietly elegant. I learned to make it in a friend’s kitchen near Milan, and it’s stayed with me ever since. This post explores the ritual of garlic, oil, and chile, the art of l’arte di arrangiarsi, and why pantry cooking might just be the most beautiful kind.