Sunday Paper Recommends—Week of August 3, 2025
This week at The Sunday Paper, we're sharing a TV shows, an iconic podcast, and a book 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
New from Chuck Lorre, the co-creator of beloved shows like The Big Bang Theory and Two and a Half Men comes a warmhearted sitcom starring our dear friend, the hilarious, Leanne Morgan. Leanne's world is turned upside down when her husband of 33 years unexpectedly leaves her for another woman. Supported by her family, including her ride-or-die sister Carol (played by the ever-hilarious Kristen Johnston), Leanne learns to embrace the chaos and finds strength, laughter and hope in the most unexpected places. This heartfelt comedy proves that it's never too late to rewrite your story.
What We’re Listening to
Often credited as the first person to do podcasts as we’ve come to know them, comedian Marc Maron’s podcast WTF with Marc Maron is coming to an end after 16 years. A beloved figure in the worlds of stand-up and podcasting, the response to the news has proven just how many current podcasters credit Maron with their own ventures. If you haven’t tuned in before, don’t worry you’re not out of time. Check out all 1,665 episodes here.
What We’re Reading
A teenage girl named Thecla sits at her bedroom window listening to a man share stories nearby. Her mother and fiancé order her to stop. But Thecla, trapped in a world that expects her to marry and have children, refuses. This man, Paul, is talking about a world she wants to believe in: an inner world of freedom to define her own life. And he’s talking about a kind of love she hasn’t known before—a love that asks her to be true to who she is within.
Watterson synthesizes scripture, memoir, and politics to illuminate a story that has been left out of the canon for far too long, one that follows a girl freeing herself from a life predicated on the expectations of others—a path that made her feel unworthy. Thecla’s story offers us a path to take back the power we often give to others and live based on the truth of who we are.
What We’re Making
Masala Brussels Sprouts
SERVES 4 · COOK TIME: 45 minutes
Jyoti Brussels sprouts were unfamiliar to me until I moved to the United States in the 1970s. When I finally got my hands on some, I had a lot of fun experimenting with different Indian-style preparations. This version emerged as one of my favorites, and it has since become a sought-after recipe among my students as well. The sour tang of the dried mango and the creaminess of the potatoes complement the nutty, spice-darkened sprouts marvelously. No need to peel the potatoes for this one—as with all of our recipes, potatoes should remain unpeeled unless indicated otherwise.
⅓ cup (80 ml) canola oil
1 tablespoon cumin seeds
1 large russet potato
(11¼ ounces // 320 g), cubed into 1-inch (2.5-cm) chunks (see above)
2 tablespoons ground coriander
1 tablespoon amchoor (ground dried mango)
1 teaspoon ground cumin
1 teaspoon salt, plus more to taste
¼ teaspoon ground cayenne (optional)
1 pound (455 g) Brussels sprouts, trimmed and quartered lengthwise
(if some or all of your sprouts are shorter than 1½ inches // 4 cm, halve them lengthwise rather than quartering them)
1. Heat the oil in a large, lidded (but uncovered for now), nonstick pan over medium-high heat. Once the oil starts to shimmer, add the cumin seeds and sizzle, giving the pan a shake or two, until they darken a couple of shades and become fragrant, about 30 seconds.
2. Add the potato and cook, stirring frequently, until the potato is lightly fried all over and starting to brown on all edges, 5 to 7 minutes.
3. Reduce the heat to low and add the coriander, amchoor, ground cumin, salt, and cayenne (if using). Try to sprinkle the spices evenly over the whole pan to avoid clumping. Stir well to combine, and then immediately add the Brussels sprouts. (The ground spices should cook in the hot oil for a second or two before the sprouts join the pan, but they will scorch if you wait too long, so move quickly.)
4. Stir thoroughly again. Increase the heat to medium, cover, and cook, stirring every few minutes to make sure every vegetable piece is eventually coated with ground spices. Keep the pan tightly covered between stirrings to preserve the steam. The dish is done when the potato pieces are totally soft but still keep their shape, 10 to 15 minutes (if the potato takes a bit longer than that to soften, reduce the heat to low and stir often for any additional time to ensure the spices don’t burn). The sprouts should be cooked through, but can have a bit of bite, and the spices should darken a few shades but not blacken.
5. Taste for salt and serve hot.
Reprinted with permission from Heartland Masala by Jyoti Mukharji and Auyon Mukharji, The Collective Book Studio, September 2025. Photo credit Kevin Miyazaki
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