Sunday Paper Recommends—Week of July 12, 2026
This week at The Sunday Paper, we're sharing a new book, podcast, and show 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
Song, then book, then movie: Girls Like Girls is the rare project that's earned its own trilogy without ever leaving one idea. Hayley Kiyoko wrote and directed this coming-of-age romance herself, following introverted Coley and her new town’s golden girl, Sonya, through a summer that reshapes them both. Set in the early 2000s, back when a crush played out over clunky instant messages instead of texts, the film settles into a slow burn as the two friends wonder if they might be something more. The original song became an anthem for queer listeners who finally heard their own love story, and the movie carries that same unguarded honesty into every scene. It’s the kind of "IP" story that doesn’t exist much anymore—the source material was Kiyoko’s own heart. Stream the song, pick up the book, and catch the film.
What We’re Reading
Some memoirs are built around a single dramatic turn. Scavenging Beauty is built around thousands of small ones—every street in Santa Cruz County, walked one by one by author Angelica Glass. After years spent as a social worker absorbing other families’ crises, Glass turned to walking as relief, only to find her own past waiting for her along the way. The book moves between what she saw through her camera lens and what she was finally ready to look at inside herself.
As a bonus, we’re sharing an excerpt so you can start walking those streets with Glass today.
What We’re Listening To
There’s a reason why public figures and civilians alike gravitate toward Ryan Weiss. The teacher and thought leader offers poignant, soulful bits of wisdom to help you navigate this world with more integrity, love, and peace. And he meets you where you are. It’s for these reasons we’re thrilled at the launch of his podcast, “Waking Up with Ryan”: a daily series centered on guided spiritual insights meant to be embodied and carried into your day. Each episode is a soul snack: an invitation to awaken your truth and lead with love. The world needs this.
What We're Making
GREEN CHILAQUILES - Chilaquiles Verdes
Remember the Roasted Tomatillo Salso (page 39)| from the family restaurant? This is where it really shines. Crisp tortillas are tossed in the solo, then topped with Almond Crema (page 28) and Almond Queso Fresco (page 31). This is the simple version, but you can customize it to your liking by adding a vegetable sauté, avocado slices, Mexican-Style Tofu Scramble (page 78), or your favorite chicken substitute. If you plan to make this for a crowd, you can work ahead by making the sauce, frying or baking the tortillas, and making the Almond Crema and queso fresco the day before.
Serves: 4-6
Total Time: 40 minutes
Ingredients:
1 cup (236 mL) vegetable oil
18 corn tortillas, each cut into triangles
¾ cup (88 g) Almond Queso Fresco or vegan feta cheese
1 tablespoon avocado oil
½ cup (12 g) chopped fresh cilantro
Double recipe Roasted Tomatillo Salsa page 39: about
4 cups (946 mL)
½ large white onion (116 g), thinly sliced (about 1 ¼ cups)
½ cup (118 mL) Almond Crema (page 28) or vegan sour cream
Directions:
- Heat the vegetable oil in a large, heavy-bottomed skillet over medium high heat until the oil reaches 350°F (175°C) or a tortilla sizzles when it touches the oil. Fry the tortilla triangles in batches until golden brown, for about 1 minute on each side. Remove them from the skillet, place them on a paper towel-lined plate, and let them cool.
- Heat the avocado oil in a large pot over medium-low heat and pour the sauce in, stirring constantly. Be careful as it might splash. Let it simmer for 5 minutes, or until it slightly thickens.
- Add the fried tortillas to the pot with the sauce and stir to coat. The tortillas will begin to soften, but we don’t want them to be completely soft, so you have to work fast! Transfer the coated tortillas to serving plates and top with the Almond Crema, queso fresco, cilantro, and onion.
- Serve immediately: I do not recommend you store the chilaquiles, but you can store the sauce in an airtight container in the fridge for up to 3 days. The fried tortillas will stay crisp in an airtight container at room temperature for up to 2 days.
Time Saving Tip:
You can use store-bought vegan feta cheese to replace the Almond Queso Fresco, and vegan sour cream instead of the Almond Crema; just add a little bit of water to thin out the sour cream to the consistency of a thick heavy cream.
Variation:
Oil-Free: Bake the tortilla strips on a rimmed baking sheet at 425°F (220°C) for 8-10 minutes, flipping halfway through. Omit the oil when simmering the sauce.
Excerpted from Comida Casera: More Than 100 Vegan Recipes, from Traditional to Modern Mexican Dishes. Copyright (c) 2025 by Dora Ramírez. Used with permission of the publisher, Balance, a division of Hachette Book Group. All rights reserved.
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