Sunday Paper Recommends—Week of April 19, 2026
This week at The Sunday Paper, we’re sharing a new book, podcast, and show that we believe will add inspiration to your days. We hope these suggestions open your heart and mind and encourage you to come together for meaningful conversations.
What We’re Watching
What does it take to bring down a man no one wants to believe is dangerous? In Trust Me: The False Prophet, Netflix's riveting new four-part documentary, cult expert Christine Marie and her husband Tolga risk everything to find out. After moving to Utah to help a polygamist community still reeling from the arrest of Warren Jeffs, the couple secretly uncovers the disturbing truth about a man who has convinced his followers that he is Jeffs' chosen successor—a prophet through whom God now speaks. From the award-winning team behind Keep Sweet: Pray and Obey, this is a true crime story that will leave you equal parts outraged and in awe of the people who refused to stay silent. Stream Trust Me: The False Prophet now on Netflix.
What We’re Reading
Lizzie Allan has a theory about how the world gets better, and it starts with you. In How to Save the World & Other Things on My To Do List, Allan—creator of Hilarapy—makes the case that the most radical thing any of us can do right now is do the inner work. She takes readers on a journey from self-doubt and fear to a life built on possibility, purpose, and what she calls Creative Intelligence. This is not another self-help book telling you to think positive. It is a deeply personal, funny, and genuinely transformative guide. One of the best parts? You can start your journey today with this book for free! Lizzie has made her book available for anyone to download, and has been narrating the book herself on Spotify. Click the link below to get your free copy today!
What We’re Listening To
You don't have to be a rocket scientist to love Houston, We Have a Podcast—but after a few episodes, you might feel like one. The official podcast of NASA's Johnson Space Center brings listeners up close with the brilliant minds behind some of humanity's greatest adventures, from the astronauts training for missions to the Moon to the scientists unlocking the mysteries of deep space. Whether you're a lifelong space enthusiast or just curious about what's out there, this is the podcast that will make you look up at the sky a little differently.
Sunday Paper Recipe
Grilled Hoisin-Harissa Lamb Chops & Plums with Herb Salad
When I was growing up, our kosher meat was delivered once a month from Chicago; we picked it up from a local synagogue. “Shopping” for dinner often meant heading out to the extra freezer in the garage and removing the package we planned to cook on any particular night. Lamb chops were a special treat then, and they still are now. The simple hoisin-harissa glaze is the crowning glory here; brush on toward the end to prevent smoking. The herb salad can be served alongside or on top.
Serves: 4
Cook Time: 35 Minutes
Ingredients:
3 tablespoons hoisin sauce
2 tablespoons Harissa (page 15 or store-bought)
3 plums, halved
1/2 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 tablespoon olive oil, plus more for brushing
8 to 10 baby lamb chops (2 to 21/2 pounds)
1 tablespoon freshly squeezed lime juice
1 cup dill fronds
1 cup picked mint leaves
1 cup picked parsley or cilantro leaves
1/4 cup thinly sliced red onion
Directions:
- In a small bowl, combine the hoisin and harissa. Heat a grill or grill pan over medium-high heat.
- Season the plums on their cut sides with salt and pepper. Brush the hot grill pan with oil, then grill the plums, cut side down, until softened and grill marks are visible, 3 to 4 minutes; transfer to a large plate and loosely cover with foil. Season the lamb chops with salt and pepper and grill until light grill marks appear, 2 to 3 minutes per side for medium-rare. Brush the tops of the chops with half the hoisin-harissa mixture, flip, and grill the underside until the sauce caramelizes slightly, 30 seconds. While the underside is grilling, brush the tops with the rest of the mixture, flip, and grill for 30 more seconds. Transfer to the plate with the plums, lightly cover to keep warm, and let the chops rest for 5 minutes while you make the salad.
- In a medium bowl, whisk together the lime juice, 1/2 teaspoon salt, and the olive oil. Add the herbs and onion and gently toss. Season the chops with more salt; serve with the plums and herb salad.
Excerpted from Zariz: 100 Easy, Breezy, Tel Aviv-y Recipes by Adeena Sussman with permission of Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © Adeena Sussman, 2026.
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