Sunday Paper Recommends—Week of June 14, 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
Six episodes, six crops, and one extremely confused comedian: that’s the setup for This Is a Gardening Show, which sends Zach Galifianakis into orchards and fields to learn what farmers and curious kids already know about growing food. He tackles a single crop at a time, apples, tomatoes, corn, root vegetables, even foraging in the French wilderness. Funny, curious, and unexpectedly insightful, the series offers a fresh appreciation for the people and processes that sustain us every day. You can stream all episodes now on Netflix.
What We’re Reading
Dating is complicated enough without trying to decode every text message and mixed signal. In Walking Red Flag: Dating Advice from Your Favorite Guy Friend, Jared Freid delivers a hilarious and surprisingly insightful look at modern relationships. He explores everything from first dates to relationship pitfalls with wit, self-awareness, and a refreshing willingness to admit that nobody has it all figured out. Funny and relatable, it’s a reminder that sometimes the best way to improve your love life is to laugh at it first.
What We’re Listening To
What if the hardest moments of your life could become your greatest source of strength? On his podcast The Adversity Advantage, Doug Bopst sits down with experts, athletes, entrepreneurs, and thought leaders to explore how challenges can become catalysts for growth. Each episode offers practical insights on resilience, mindset, health, and personal transformation, while highlighting the remarkable ways people have overcome life’s toughest challenges. It’s the kind of podcast that helps you see obstacles not as roadblocks, but as opportunities for reinvention.
What We're Making
Key Lime Pie - 1930s
As a Florida native, I must include one of the most celebrated desserts in American history: key lime pie. Not only is it one of my favorite pies, but it’s also one of the simplest to make. Traditionally, the base consists of key lime juice, condensed milk, and eggs. In my version, I elevate the classic recipe by using cooking techniques that allow for more control, specifically by making a delicious lime curd. Additionally, I prefer to use Italian meringue instead of the traditional French meringue for its marshmallow-like texture, especially when toasted with a brûlée torch.
The history of key lime pie is quite mysterious, with several theories about its origins. One story is that it was created by coastal sponge fishermen who would snack on stale bread, condensed milk, and lime juice. Another theory posits that a private chef invented it for a wealthy client in the mid-1800s. The most compelling theory I’ve come across is that it was developed in the 1930s by the Borden brand, known for their sweetened condensed milk. They had already created a recipe for “magic lemon cream pie,” discovering that when lemon juice was combined with egg yolks and their sweetened condensed milk, it would curdle and set without the need for heat. They later tested this method using lime juice, and the rest is history.
As someone who is quite particular about my key lime pie, I can confidently say that this version is my favorite. Though it requires more effort than what my grandmother used to put in, it will surely become your go-to recipe.
Serves: 8
Ingredients:
For the crust:
1½ (170 g) cups graham cracker crumbs
2 tablespoons (25 g) granulated sugar
1 tablespoon (12 g) brown sugar
⅛ teaspoon (0.6 g) salt
7 tablespoons (100 g) unsalted butter, melted
For the filling:
3 tablespoons (25 g) cornstarch
2 tablespoons (15 mL) water
1 cup (240 mL) fresh key lime juice or regular lime juice
6 large eggs plus 6 large egg yolks, beaten
1 cup (200 g) granulated sugar
¼ cup (50 g) brown sugar
½ cup (113 g) unsalted butter, cold
For the Italian meringue:
1 cup (200 g) granulated sugar
½ cup (120 mL) water
4 large egg whites, room temperature
½ teaspoon (2 g) cream of tartar
Juice of 1 lemon (2–3 tablespoons)
Pinch salt
Grated lime zest and thinly sliced limes, for garnish (optional)
Directions:
- Preheat the oven to 350ºF (175ºC).
- To make the crust, in a large bowl, combine the graham cracker crumbs, granulated sugar, brown sugar, salt, and melted butter and mix well. Transfer the mixture to a 9-inch pie pan and firmly pack the crumbs into the bottom and sides using the bottom of a measuring cup. Bake for 10 minutes, then allow to cool completely.
- To make the filling, pour an inch or two of water into a medium saucepan and bring to a boil. In a heatproof bowl, whisk together the cornstarch and water to make a slurry. Add the lime juice, eggs, egg yolks, granulated sugar, and brown sugar and mix well. Place the bowl on top of the pot of boiling water and continue to cook until the custard reaches about 170ºF (75ºC) and is thick enough to coat the back of a spoon. Remove from the heat and gradually incorporate the cold butter, whisking after each addition to emulsify the lime curd. Allow to cool.
- To make the Italian meringue, combine the sugar and water in a small saucepan and cook over medium-high heat until it reaches the “soft ball” stage, 240ºF (116ºC), 10 to 15 minutes. While that is cooking, add the egg whites, cream of tartar, lemon juice, and salt to a stand mixer fitted with the whisk attachment. Whisk on high speed until medium peaks form, then slowly pour in the hot syrup while it is running, until you get the desired stiffness and the bottom of the bowl is cool to the touch. Transfer the Italian meringue to a piping bag fitted with a large pastry tip.
- Add the lime curd to the cooled graham cracker crust, evenly spreading with an offset spatula. Top the pie with the Italian meringue. To brown the meringue, either slip the pie under the broiler for several minutes or carefully use a brûlée torch.
- I prefer to freeze the pie and serve it cold. Alternatively, you can allow the pie to chill in the refrigerator for an hour, or until set. Grate some lime zest over the top, garnish with the lime slices if desired, and serve.
Note: I like to add a small pinch of flaky salt on top as well. Each bite plays on your palate, offering a sweet, salty, and sour experience, which is way more fun.
Excerpted from Retro Recipes. Copyright (c) 2026 by Bobby Hicks. Used with permission of the publisher, The Countryman Press, a division of W. W. Norton & Company, Inc. All rights reserved.
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