Sunday Paper Recommends—Week of February 22, 2026
This week at The Sunday Paper, we're sharing a new book, podcast, and film 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
Black and Jewish America: An Interwoven History, is a new series documenting the complex relationship between Black and Jewish Americans while they both faced racism and antisemitism. Although experiencing different journeys, they still discovered cultural bonds and the "formidable force” they form when together, finding unity amongst their challenges. Watch Black and Jewish America: An Interwoven History, hosted by Henry Louis Gates, Jr., on PBS.
What We’re Reading
Since Pope Leo XIV’s election in May of 2025, he has delivered sermons and speeches to share his vision for the future, convey his calls for reconciliation, and spread his message to find peace within ourselves. In his first full-length book, he shares some of those addresses, inviting all into communion. Read Peace Be with You!: My Words to the Church and to the World when it releases on February 24, 2026.
What We’re Listening To
Two space icons come together for an unscripted conversation on human exploration, overcoming societal biases, and topics ranging from black holes to spirituality. In Cosmos Confidential: Bill & Neil's Excellent Bromance, Neil deGrasse Tyson and William Shatner go in depth on their journey into their careers, Shatner taking on his iconic Star Trek character, and Tyson becoming a globally recognized astrophysicist, and the subjects that interest them the most. Blast off into their conversation, recorded right in Shatner's own backyard.
Sunday Paper Recipe
Collard Green Dip
Don’t underestimate a collard green. Spinach dip is basic. Collards have more flavor. You can fix all of this in one pan. Use leftover homemade greens ’em (see Good Collard Greens, 174), if you wish, but drain well.
Makes 10 to 12 servings
5 or 6 slices bacon, chopped, divided
1 small red onion, chopped
2 garlic cloves, finely chopped
1/4 tsp crushed red pepper flakes
1 T light brown sugar
4 ounces (1/2 block) cream cheese, cubed
1 (14-ounce) can seasoned Southern-style collard or turnip greens, such as Glory Foods, well-drained (squeeze to remove liquid)
1/2 cup sour cream
1 cup grated Parmesan, divided
1 cup shredded sharp Vermont white cheddar, divided
Pork rinds, for serving
1. Preheat oven to 350°F. In a large ovenproof skillet, fry the bacon over medium heat, stirring often, until crisp and browned, about 7 to 8 minutes. Remove the bacon from the grease and place on a paper towel–lined plate. Reduce heat to medium-low and cook the onion and garlic in the drippings until softened, about 3 to 4 minutes. Add red pepper flakes and brown sugar.
2. Add the cream cheese and greens, and cook, stirring often, to melt the cream cheese. Stir in the sour cream.
3. Reserve two tablespoons of bacon, two tablespoons of Parmesan, and two tablespoons of cheddar to sprinkle over the dip later in the recipe. Then add the rest of the bacon, Parmesan, and white cheddar to the skillet.
4. Bake the dip in the same skillet until bubbling, about 25 minutes. Sprinkle reserved Parmesan, white cheddar, and bacon on top. Serve with pork rinds.
Excerpted from Stand By Your Pan: 100 Easy and Affordable Comfort Food Recipes So Good They'll Hurt People's Feelin’s by Hannah Dasher, published by Harper Celebrate. Copyright © 2026.
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