Sunday Paper Recommends—Week of February 16, 2025
This week at The Sunday Paper, we're sharing a book, podcast, and television series 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
The highly anticipated third season of The White Lotus premieres today, February 16 on HBO. This satirical dark comedy created by Mike White dives deep into the lives of the uber rich during a week of vacation in a breathtaking location—this time, we’re in Thailand. Notably, Patrick Schwarzenegger, Maria’s son, joins the cast as Saxon Ratliff, the eldest son of a wealthy family, portrayed by Jason Isaacs and Parker Posey. White has hinted that this season will focus on themes of spirituality, potentially exploring the intersection of Eastern philosophy and tourism. Stream the first episode at 9 p.m. EST/6 p.m. PST on HBO Max.
What We’re Reading
Executive Producer of The White Lotus, Mark Karmine, offers a behind-the-scenes look at the world of film and television location scouting in his new book On Locations: Lessons Learned from My Life On Set with The Sopranos and in the Film Industry. Drawing from his years of experience, specifically as a location scout for the award-winning series, The Sopranos, Kamine unpacks the logistical, artistic, and often chaotic process of finding the perfect setting for a production, while sharing some juicy stories about stars like James Gandolfini, Steve Buscemi, and Lauren Bacall.
What We’re Listening To
“A podcast for people who love books,”Bookish with Sonya Walger goes beyond mere book recommendations and delves into the ways that literature influences our lives. Walger, an actress who loves to read, interviews writers, actors, and creatives about the five books that have shaped them sparking deep, intellectual conversations. Past guests include Huma Abedin, Jon Hamm, and Krista Tippett. Just last week, Walger released her own first novel, Lion, autobiographical fiction that explores the complex relationship between an actress daughter and her charismatic, narcissistic father. Listen on Spotify.
Sunday Dinner Recipe
Provençal Stuffed Tomatoes
For this attractive dish, select large tomatoes that are ripe and unblemished but still firm; overly juicy ones tend to turn to mush as they bake. Feel free to assemble the tomatoes ahead of time— just wrap them tightly in plastic and refrigerate for up to 3 days before you plan to serve. If baking straight from the fridge, allow for an additional 10-15 minutes in the oven.
In 2020, a study on tomatoes, a known dietary source of melatonin, showed that most menopausal women women who ate beefsteak tomatoes every day for eight weeks slept better and had increased melatonin production compared to a control group that had been given no tomatoes.
Ingredients
4 medium beefsteak or large vine-ripened tomatoes (about 2 lb.)
Kosher salt and freshly ground black pepper
3 Tbsp. extra-virgin olive oil, divided
Two 3-oz. Italian-style chicken sausages, casings removed
1 small yellow onion, finely chopped
3 garlic cloves, finely grated
2 tsp. herbes de Provence
1½ cups cooked brown rice
⅓ cup coarsely chopped fresh parsley
3 Tbsp. freshly grated
Parmesan cheese
1. Cut ½ inch off the stem end of the tomatoes, reserving the tops.
Use a spoon to carefully scoop out their insides without breaking the outer walls. Coarsely chop the pulp and transfer it to a bowl, along with any juices. Sprinkle the insides of the tomatoes lightly with salt and black pepper.
2. Drizzle 1 tablespoon of the olive oil into a large baking dish. Place the tomatoes cut-side up in the dish and rub them all over with the oil. Rub their lids with some of the oil as well, then set aside.
3. Preheat the oven to 275°F. In a medium cast-iron skillet or other heavy skillet, heat the remaining oil over medium heat until it begins to shimmer. Add the sausage and cook, stirring and breaking up the meat occasionally, until cooked through and beginning to brown, 3-4 minutes. Add the onion and continue cooking until translucent, about 5 minutes more. Stir in the garlic and herbes de Provence and cook until fragrant, about 1 minute. Stir in the reserved tomato pulp and any accumulated juices, scraping the bottom of the skillet with a wooden spoon. Continue cooking until the mixture has the consistency of a chunky sauce, 12-15 minutes.
4. Transfer the sausage-and-tomato mixture to a large, heatproof bowl. Stir in the rice, parsley, and Parmesan, season to taste with more salt and black pepper, then scoop into the reserved tomatoes.
(Fill them, but do not pack the filling tightly.) Place the tomatoes' lids back on, then transfer the dish, uncovered, to the oven and bake until the filling is very hot and the tomatoes are tender when poked with a fork, 25-30 minutes. Serve hot or at room temperature.
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