Tea Stains on Parchment

I'm sure we've all seen a certain Italian, family baker on TLC. You know, the one who has three annoying sisters? The one with the stereotypical Jersey-Italian accent? Yes, I'm talking about Buddy Valastro from Cake Boss. After watching every episode of every season, dreaming of cannoli, tiramisu, lobster tails, and (of course) cake, I wanted to try it for myself, obviously! But is it really that amazing? The sweet, little Italian bakery we see on the show? I stumbled across Carlos' Bakery, wedged between skyscraper and expensive boutiques, the product of nearby Rittenhouse. It seemed like fate. My friends and I were just saying that we needed something to eat; apparently soft serve ice cream and a third of a cheesesteak isn't a meal! Naturally, seeing a bakery made us think that was the answer to balancing our meal. I practically insisted that we go in. My friends were international students, after all, and this was part of the American experience--celebrity TV c

After a 6:15 a.m. flight, an hour long layover in Florida, and less than pleasant neighbors on my flight home, I was ready for lunch. And not just a sandwich from any run of the mill airport kiosk. I wanted delicious, sumptuous, blog-worthy food. My plane took me to Kansas City, but my stomach took me to Westside Local. The restaurant itself lives up to any foodie, hipster gastropub--exposed brick, modern art by local artists, rustic wooden benches. It was perfect. I wanted something different, a get away from dining halls (though I really shouldn't complain; they served scallops the other day...). My only complaint about as I sat down, looking at the menu, was that I did not have a clear choice of what I should order. Everything was unique, flavor combinations that perfectly melded the classic with the exciting. I started, if I'm being honest, a little jealous of my server, who had winged eyeliner so sharp it could filet a fish and a blinding highlight...But you're pro

Gastropubs. They are everywhere. It's as if restauranteurs suddenly realized that people want the food to actually taste good when they go out? What a surprise! But, in all honestly, this shift probably occurred in response to the "foodie scene." People began to go out to share a meal together, enjoy each other's company, have an actual conversation with friends as if your having a family meal, instead of going out for a wild Friday night, getting so drunk that some greasy chips are enough to satisfy. I've been to my fair share of these little gems, and as time has passed, some were merely made to keep up with a trend, and others are worth the night out. A few months ago I went to Philadelphia, just another part of my college application process, but one that was a lot more fun. After a long flight, no reservation, a casual wardrobe, and little understanding of the city, we decided to go to a British themed gastropub. According to Google, it had good reviews, an

There are certain restaurants that you hear about over and over again, whether it be on TV or instagram or tourist brochures. You have to wonder, are they worth it? *cue buzzfeed intro* After a while, I begin to wonder if these places are actually good or if they are the kind of place you go to just to take some pictures, buy a t-shirt, and brag to your friends about, like some sort of foodie accomplishment badge. Well, my curiosity and love of these well-marketed TV shows were enough to win me over. Today let's see if one infamous dessert spot is actually worth the long lines, high prices, and all the praise. First up, Shake Shack. I have heard so much about this East coast based burger chain, stories about waiting in line for hours just to taste some blended ice cream. I love milkshakes as much as the next person, but I doubt I would wait much longer than an hour for any milkshake. Luckily, there's not much of a wait at one of these restaurants outside of New York City.

When I'm with you, I'm rolled in sugar. I leave behind the mundanity of cookie cutters To be whisked away by your adventure. I trade cinnamon and vanilla For the excitement of cardamom Or the oil of anise. With you by my side, My face is iced in pigments of pink. For once I live not by recipe Because I achieve perfection With the ingredient of you. But when we depart, My face is besprinkled with salt. Christina Rand

If you have ever watched Top Chef, you may be familiar with Mike Isabella. If that still doesn't ring a bell, Top Chef winner Richard Blaze gave Mike part of his prize money in order to open a restaurant. That restaurant is Graffiato. The Jersey Shore Graffiato is Italian for scratched, and everything here is definitely artisanal and made from scratch. This restaurant specializes in pizza, but you're not going to come here and get your standard pepperoni or cheese pizza. Boring! You are going to get something special with an explosion of unique flavors that pair perfectly. There are other entrees on the menu, but why go to a pizza place with your friends and then get pasta? That's selfish, you just don't want to share. During my visit with my family, I ordered an appetizer of dressed broccolini garnished with feta cheese. It was served cold which made it light and refreshing, perfect for a starter. Next came the pizzas. The White House was a...well...white piz

cake. Get naked cake! The cake trend that is sweeping the Pinterest scene is naked cakes. I was a skeptic, but when done properly (not out of laziness), they can be gorgeous. There are plenty of reasons to love these crumb coated beauties. 1. It's really easy ice a cake that is known for almost no icing 2. Technically it is healthier, right? Less icing=less butter+ less sugar 3. Cakes with flowers and height are really pretty! At first glance, naked cakes seem like a cheap trick, like you ran out of icing, or are simply too lazy to ice a cake all the way, but this method is great. With less icing, it is easier to achieve a smooth finish* and show off those beautiful layers underneath, this is especially stunning if you use small pans (I used 6 inch layers) to create several thick cakes. Downside to this, it is hard to cut, but I can guarantee that if a cake is better looking, it is better tasting. If you want an ombre effect, just add the colored frosting to the bottom (by spa

No, this isn't some trick your older sibling plays on you. This is a donut chain that serves up creative, one-of-a-kind pastries that I cannot get enough of! Walking into Hurts is like walking into a child's sugar wonderland. The walls are brightly colored and the little shop is decorated with an odd assortment of decor. But your eyes automatically gravitate to the glass case filled with dozens and dozens of donuts. You have your choice of s'mores, nutella, Andes mint, Oreo, German chocolate, animal cracker... I could sit here naming donuts for days. There are also those that have fun quirky names, like the monkey brain (don't ask me what flavor that is, I just know it is tasty), the Jesús (cinnamon drizzled with dulce de leche), and the Homer (plain donut with pink frosting and sprinkles). These sugary confections may cost a pretty penny in comparison to your "big chain" shops, but there is a wide variety of phenomenal flavors. You have to get a dozen,

Every time I go to Whole Foods, I see heaps and bushels of odd fruits and vegetables I have never heard of before. Most people would pass by these, only casting curious glances, but I must know what these exotic delicacies taste like, what one does with it, what it looks like below its spiky shell. My last taste adventure was the rambutan. I thought it looked funny, like the prickly gumballs that litter the sidewalks at my grandmother's house, so naturally I bought one. Here's what I found out... The rambutan must be peeled, which is not an easy task The inside is white and slightly translucent like a lychee It was also quite squishy, like a lychee, and chewy There is a pit that is actually inedible and toxic. This pit peels and makes it very hard to eat this weird fruit Flavor: mild and slightly tart Although tasty, the rambutan is not worth the trouble it takes to peel and remove its shell bits. *Comment if you know the secret to unlocking these funny fruits.* S

Obviously any trip begins with a trip to Barnes & Noble to buy the latest edition of Fodor's so that you can make an informed decision on the important stuff: food. D.C. is no exception. Searching through the semi-glossed pages, I found a cheap lunch spot that was owned by none other than Top Chef alum Spike Mendelsohn. Partly fueled by my desire to meet a celebrity chef and partly from an episode of Unique Sweets featuring Spike's restaurant, I made my way to Good Stuff Eatery. Now, my obsession with The Cooking Channel finally paid off because I knew exactly what I had to order- milkshakes. Such a simple thing milkshakes are, ice cream, milk, and a good blending is all you need. The options at Good Stuff are wide and definitely unique, ranging from cotton candy to chocolate coconut. I opted for the toasted marshmallow shake (and took more than a few sips of my travel buddy's Vietnamese coffee shake). This shake...perfection. I have had my fare amount of shakes,

What do you do when you have about an hour to make a dessert for an impromptu dinner party? Or rather, what do you not do- don't use the oven (sort of). With time running out and limited ingredients in my arsenal, I came across a chocolate orange and lemon wafer cookies, and thus my pie was born. This is a very forgiving recipe and is very versatile, substitute flavors for what you have on hand; no one enjoys running to the store at 5. Preparation : 30 minutes Crust : about 35 lemon wafer cookies 2-3 tablespoons butter (melted) Filling : 1 package cream cheese (softened) 3/4 cup heavy cream 3/8 cup powdered sugar (sifted) Zest of one small orange Zest of half a medium lemon Splash (about 1/2 teaspoon) vanilla extract Topping : 8 chocolate orange slices 3 tablespoons heavy cream Preheat oven to 325F (I know, I cheated, but just a bit.) Start by crushing the cookies in a food processor until a fine crumb. Next, pour in the melted butter, adding the third tabl

Before I start, you should all know that I find most modern novels to be bland, over-done, a rehash of the same story, but sometimes I am pleasantly surprised. This post is about one of those surprises. I recently read The Swans of Fifth Avenue  by Melanie Benjamin, and I instantly fell in love! The story is centered around Truman Capote and his elegant swans, namely the perfect Babe Paley. The novel delves into Capote's relationship with his socialite friends and the subsequent scandal that rocked tabloids and the high society ladies that Capote betrayed. The plot is phenomenal, providing details that create a close connection between the reader and each of the characters.  I have grown so close to the story that I may have a minor obsession with Truman Capote, Babe Paley, and Slim Keith. Although the story will keep you enraptured, wanting to know more about the social life of the affluent ladies in the 50's and 60's, the novel is held back by one thing. Benjamin'

Every now and then I get the urge to just bake, bake something I've never made before. Today I'm sharing a slice of my newly found tart knowledge. 1. There are many options for crust: pie crust, graham cracker, or short crust. But all of these crusts have something in common- you have to get whatever dough you made into a pan and bake it. I used a short crust recipe which is akin to a shortbread cookie, but I ran into a problem. I rolled my dough too thick. Because it is like a cookie dough, you should make the dough thinner in the pan, otherwise you will have a thick, dense crust. I suggest rolling your crust, if a dough, instead of just working or into the pan with your hands. 2. The filling is the best part of a tart, at least in my opinion. Choose something scrumptious and don't skimp on it! Your tart will also have more luscious cream if you learn from my mistake and roll a thinner crust. Tip: add lemon zest to complement berries and cut through the sweet milkin

Warm blankets, a cozy fire, the feeling of dry parchment between fingers, sipping tea. These are the things that make life worth while. When the edges of your own world begin to crinkle, escape to the embrace of books. Or share earl gray with your friends, nibbling on tasty treats and the latest gossip in  Gone with the Wind . Or simply escape to Tea Stains on Parchment {tea~cuisine~literature} Join me for afternoon tea, Christina