Sunday Paper Recommends—Week of February 1, 2026
This week at The Sunday Paper, we're sharing a film, book, song, and Super Bowl dip that will have you scoring your own touchdown on game day! We hope these suggestions open your heart and mind and encourage you to come together for meaningful conversations.
What We’re Watching
Whether you’re 94 suffering the loss of your decades old best friend, or 19 recovering after your mother passes, grief is a long and life-changing journey. Eleanor the Great follows 94-year-old Eleanor Morgenstein as she moves back to New York after losing her friend, and finds healing in her new and unexpected friendship with a young grieving journalist. Watch Scarlett Johansson’s moving directorial debut on Netflix.
We’re staying up until 2 a.m. in Los Angeles tonight to watch the 68th Grammys! This long-running award ceremony remains one of the biggest nights in the music industry, with more than 90 awards presented to artists around the world. Join us for the celebration on CBS and Paramount+, and check out the video below to see all the nominees.
What We’re Reading
In 1957, Albert Campus gave an inspirational speech shortly after being awarded the Nobel Peace Prize. After being translated and republished, his speech, Create Dangerously: The Power and Responsibility of the Artist, is still motivating artists today to use their creations to fight back against those trying to keep their voices silenced. Campus’s message, that are is necessary for liberation, continues to be prominent today.
What We’re Listening To
In a time of turmoil and terror, Bruce Springsteen uses his music to honor those lost and unite the ones defending. Springsteen wrote his newest single, “Streets of Minneapolis,” as dedication “to the people of Minneapolis, our innocent immigrant neighbors and in memory of Alex Pretti and Renee Good.” Written, released and performed all in one week, this song is at the top of the charts and the top of our playlists.
Sunday Paper Recipe
Better-Than-Everybody's Buffalo Chicken Dip
Girls my age like to fix this with canned chicken– gross. If you need to do it in a dash, grab a rotisserie! Your guests are worth the effort!
Makes 10-12 servings
2 T rendered chicken fat or butter
½ cup chopped celery
½ cup chopped red onion
I pound boneless, skinless chicken tenderloins, cut into 1-inch pieces
½ tsp salt
½ tsp coarsely ground black pepper
½ tsp garlic powder
8 ounces (1 block) cream cheese, cubed
1 cup sour cream
1 ½ T dry ranch dressing seasoning mix
¾ cup buffalo sauce, such as Texas Pete or Louisiana Hot Sauce
1 T honey
1 heaping cup (8 ounces) shredded low-moisture mozzarella, divided
1 heaping cup (8 ounces) shredded sharp cheddar, divided
Celery sticks and crackers, for serving
1. Preheat the oven to 350°F. In a large ovenproof skillet, melt the chicken fat over medium-low heat. Cook the celery and onion until tender, about 4 minutes. Increase the heat to medium, add the chicken, and sprinkle with salt, black pepper, and garlic powder. Stir occasionally until the chicken is cooked through, about 6 minutes.
2. Transfer the chicken and vegetables to a food processor and pulse until coarsely chopped (or chop by hand). Return the chicken mixture to the skillet. Add the cream cheese, sour cream, and ranch dressing seasoning to the skillet and stir over medium-low heat, until the cream cheese is melted and the mixture is well combined. Turn off heat.
3. Pour the buffalo sauce into the skillet and drizzle in the honey. Stir in about three-quarters of the mozzarella and cheddar, and mix. Spread evenly in a 9 x 13-inch baking dish.
Sprinkle the remaining cheeses evenly across the top.
4. Bake for 25 minutes. Serve hot, with the celery sticks and crackers.
IN A DASH: To save time, replace chicken with a pre-cooked, store-bought rotisserie chicken, removing skin and bones. Sprinkle with salt, black pepper, and garlic powder.
Wait to add the chicken until Step 2.
Please note that we may receive affiliate commissions from the sales of linked products.
