Sunday Paper Recommends—Week of January 11, 2026
This week at The Sunday Paper, we're sharing a film, book, podcast, and recipe 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
In less than a year, the Emmy Award-winning series The Pitt is back with Season 2. Get a realistic view of what it's like to be a frontline hero, from the challenges to the burnout inside the emergency room, on HBO Max.
What We’re Reading
Our Sunday Paper’s own Meghan Rabbitt is releasing The New Rules of Women’s Health on January 13! It’s a guide for women to thrive at every age, from diet to fertility to menopause. While you wait for your copy to arrive, you can watch Maria’s conversation with Meghan and other women’s health experts on how to take better care of yourself this year.
What We’re Listening To
Here’s another women’s health recommendation! Dr. Mary Claire Haver, a recurring guest of The Sunday Paper, dives into what it takes for women to love and care for their new selves in the second half of life on her podcast, unPAUSED.
Sunday Paper Recipe
Miso Salmon with Asparagus
There are a few things that have stood the test of time: everyone’s grandma’s secret cookie recipe (but really . . . how are they all always good?), leftover pizza (why does it always taste better the next day?), and this recipe. This is one of the first recipes
I created when I lived in Boston years ago, but it’s so good that to this day it’s still in my and many of my friends’ weekly dinner rotations! The marinade is so simple and versatile. It uses white miso, which is the lightest in flavor and adds a sweet and salty umami and richness to the dish, with a little tang coming from the rice vinegar.
Serves 4
Total time: 25 minutes
Olive oil spray
2 tablespoons maple syrup 2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce 2 tablespoons white miso
1 garlic clove, minced
4 salmon fillets (4 ounces each)
1 pound asparagus (see Note), tough bottoms trimmed
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Steamed Rice (page 158), for serving
Preheat the oven to 400ºF. Lightly spray a sheet pan with olive oil.
In a bowl, combine the maple syrup, vinegar, soy sauce, miso, and garlic. Add the salmon and toss to coat.
Using a large thin spatula, carefully place the salmon fillets at least 1 inch apart on one half of the sheet pan and place the asparagus on the other half of the pan, and lightly drizzle with olive oil. Season with a pinch of salt and a few twists of black pepper.
Place the pan in the oven and roast until the center of the fish is opaque throughout and the asparagus spears are tender, about 15 minutes.
To serve, divide the fish and asparagus among 4 plates. Place a scoop of the rice alongside the fish.
KYLIE’S KITCHEN NOTE
If the asparagus you purchase is very thin, check frequently when the spears are roasting so they don’t burn. Carefully remove them as soon as they are tender and keep warm.
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