Photo Courtesy of Anna Chiaradonna 

Whether you are hunting for your next read to enjoy as you watch the snowfall, a binge-worth TV show to cuddle up in bed with, or a yummy recipe, we’ve got you covered with our round-up of winter recommendations. Check out what TCR is loving over break! 


The Guest List by Lucy Foley 

This thriller murder mystery follows a wedding celebration on a remote island that turns dark. We watch secrets, lies, and motives slowly get revealed as we try to figure out who the killer is before it is revealed to us. Check out Crysal’s Corner for more details! 

— Crystal Olauge​​ ‘24, Staff Writer

After Dark by Haruki Murakami 

After having my free time devoured by the black hole of final tests and projects and crying in the library over an endless pile of work, then having that free time spontaneously returned over break, I attempted to remember what I did for fun. This ill-fated attempt, paired with the post-final flu gifting me insomnia for Christmas, led me down the dangerous path of reading. In After Dark, bleary-eyed night owls, or annoying-well adjusted early risers, will find themselves drifting down dark alleys, love hotels, and Denny’s at 3:00 am, searching for nothing but seeing everything. 

— Teagan Durkin ‘26, Opinions Editor 

Everything I Know About Love by Dolly Alderton 

A memoir by British journalist and author Dolly Alderton, Everything I Know About Love is a warm embrace from a friend you’ve known your whole life. Almost like a handbook for life and love, the memoir teaches readers how to accept and cherish the love and joy life gives. Female friendship lies at the heart of the narrative, and many stories lean on the intricacies and stability of platonic love. The writing is beautiful, honest, and, in some magical way, familiar to the soul. 

— Anna Chiaradonna ‘26, Editor-In-Chief


Freudian by Daniel Caser 

This has been one of my favorite albums, as it evokes a feeling of serenity and warmth through its beat and lyrics. If you’re looking for bliss similar to a pure, genuine, and loving relationship or the sun gently touching your skin, this album is for you! 

— Ellie Chiaradonna ‘26, Contributing Writer 

Orange Blood by Mt. Joy 

I like this album because it reminds me of the summer and spending time with my friends. It’s the perfect summer drive with the windows down album. 

— Gurbani Chawla ‘26, Contributing Writer 

A Very Laufey Holiday by Laufey 

Although Christmas has passed, Laufey’s new “A Very Laufey Holiday!” (pronounced LAY-vey) is a timelessly beautiful album. Her melodic voice, complimented by jazz-influenced instrumentals makes for a sound that is comfortingly nostalgic and perfect for this time of year. 

— Maya Stein-Greene ‘27, Contributing Writer 

Think Later by Tate McRae 

This album has been long awaited since Tate released Greedy this past September and Exes in November — it surely does not disappoint. “Grave,” “Run for the Hills,” and “Think Later” are my personal favorites from the album. 

— Skylar Zachian ‘25, Director of Marketing 


Percy Jackson and the Olympians (Streaming on Disney+)

This is a beautiful retelling of the Percy Jackson and the Olympians book series that takes you back to your childhood to experience this world all over again. Join this terrific trio on their journey to find Zeus’ missing lightning bolt in order to restore order to Olympus. 

 — Crystal Olauge, Staff Writer

The Holdovers (Streaming on Amazon Prime & Peacock) 

This film simultaneously grapples with extreme tragedy and the indomitable human spirit that urges us to continue amidst overwhelming loss. It flawlessly portrays the 1970s in style and general aesthetic and is a fantastic watch overall. 

— Maya Stein-Greene ‘27, Contributing Writer 

School Spirits (Streaming on Netflix) 

This show came out in March and has become increasingly popular over the past few months. After watching the whole show in a day, I can confidently say that the acting and storyline are extremely engaging! You will love this show if you like mystery and/or surprise! 

— Skylar Zachian ‘25, Director of Marketing 


White Red Velvet Cake:  


  • 250g unsalted butter, room temp
  • 2 1/2 cups caster sugar
  • 6 egg whites, room temp
  • 2 tsp vanilla extract 
  • 1 tsp baking powder
  • 3 1/4 cups cake flour (if using all-purpose flour, remove 6 tsp of flour and add 6 tsp corn flour)
  • Cocoa powder (use as much as you would like)
  • Red food coloring 


1. Preheat oven to 180 degrees and grease 3 cake tins 

2. Mix the butter, sugar, and vanilla in a large bowl with an electric mixer for 10 minutes on high speed 

3. Beat in the egg whites, one at a time, each for 10 seconds 

4. In a separate bowl, sift together the flour, baking powder, and salt

5. With the mixer on low, add the flour mixture with the buttermilk 

6. Divide 2/3 of the batter into two pans, and with the last 1/3, shift in cocoa powder and red food coloring 

7. Bake for 25-30 minutes and assemble cake 

8. Decorate cake and enjoy!

 — Crystal Olauge ‘24, Staff Writer

Italian Orange Slices 


  • Oranges
  • Olive oil 
  • Salt & pepper 


  1. Super simple! First, slice the oranges. 
  2. Then drizzle olive oil and salt & pepper over the slices.  

— Anna Chiaradonna ’26, Editor-In-Chief

Dark Chocolate Chunk and Dried Cherry Oatmeal Cookies from BakeorBreak


  • 1 cup unsalted butter, softened
  •  1 cup firmly packed light or dark brown sugar
  •  2 large eggs
  •  1 & 1/2 teaspoons vanilla extract
  •  1 & 1/2 cups all-purpose flour
  •  1 teaspoon baking soda
  •  1/2 teaspoon ground cinnamon
  •  1/2 teaspoon salt
  •  3 cups old-fashioned rolled oats
  •  1 cup (one bag) dried cherries
  •  8 ounces (one bag) semi-sweet chocolate chunks


  1. Preheat the oven to 350°F: grease or line baking sheets.
  2. Beat the butter and brown sugar together with an electric mixer until smooth. Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
  3. Whisk together the flour, baking soda, cinnamon, and salt in a separate bowl. Gradually add to the butter mixture, mixing just until combined. Do not overmix. Stir in the oats, cherries, and chocolate.
  4. Drop by tablespoonfuls onto the prepared pans. Bake for 10 to 12 minutes or until the bottom edges are lightly browned. Cool on pans for a few minutes, then remove to wire racks to cool completely.

 — Ella Peeples ‘25, Managing Editor

Brownie in a Mug 


  • 4tbsp. unsweetened cocoa powder
  • 4tbsp. all-purpose flour 
  • 6tbsp. light brown sugar 
  • ½ tsp. instant espresso granules 
  • ⅛ tsp. kosher salt 
  • 5 tbsp. whole milk 
  • ¼ tsp. vanilla extract
  • 4 tbsp. semisweet chocolate chips 
  • Vanilla ice cream for serving 


  1. Into a 12-ounce microwave-safe mug, add the cocoa powder, flour, sugar, espresso granules (if using), and salt. Stir with a fork. Add the milk, butter, and vanilla, and stir with a fork until smooth. Stir in 3 tablespoons of the chocolate chips. Use a damp paper towel to wipe excess batter off the sides of the mug. 
  2. Microwave for 2 minutes 45 seconds on high, then sprinkle the remaining 1 tablespoon chocolate chips on top. Let the brownie stand for 2 minutes before eating. Serve warm with vanilla ice cream. 

— Nikki Quiles ‘25, Contributing Writer