Sunday Paper Recommends—Week of March 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
What exactly is the “manosphere”? In this new documentary, Louis Theroux: Inside the Manosphere, Theroux goes straight to the source, embedding himself among its influencers and followers. As he follows these men, he offers a revealing look at a culture that thrives on attention and controversy, letting their words speak for themselves.
What We’re Reading
Friendship doesn’t always look the way we expect, especially in the thick of motherhood. In You’re In Good Company: The Gift of Friendship, Motherhood, and Showing Up, Ashlee Gadd shares personal stories and insights about finding connection, building community, while encouraging her readers to do the same.
What We’re Listening To
Judge Stone is a new mystery thriller co-written by James Patterson and actress Viola Davis. What makes this novel even better? Listening to it being read by Viola Davis herself. In this gripping story, we follow Judge Mary Stone as she takes on a controversial case that has shaken her small town. Although it threatens to destroy her reputation, there is no case Judge Stone will back away from. Listen as Viola Davis brings Judge Stone to life.
Sunday Paper Recipe
Rhubarb Frangipane Galette
The rustic shape of the galette makes it an easy beginner pastry as you don’t have to fuss with it too much. This will make double the frangipane you need for this recipe. You can divide it and put the other half in the freezer to use in a last-minute galette crisis.
Makes one 12-inch galette
Ingredients:
For the galette dough:
2 ¼ cups (280 grams) all-purpose flour
1 tablespoon sugar
½ teaspoon kosher salt
1 cup (227 grams) cold butter
6–8 tablespoons ice water
For the rhubarb:
4 long stalks rhubarb
1 ½ teaspoons orange zest
3 tablespoons sugar
For the frangipane:
227 grams (one standard package from the grocery) almond paste
½ cup (113 grams) cold butter
2 tablespoons sugar
1 tablespoon all-purpose flour
1 egg
For the egg wash:
1 egg yolk
¼ cup heavy cream or whole milk
2 tablespoons demerara or granulated sugar
For the glaze:
¼ cup apricot jam
¼ cup water
Directions:
To prepare the dough, in a medium bowl, whisk together the flour, sugar, and salt.
Pull the butter straight from the fridge and cut into tablespoons. Using a food processor, or using your hands and working quickly, rub the flour into the butter until the butter is roughly the size of peas. Again, working quickly, add the ice water tablespoon by tablespoon until the mixture comes together into a ball. It shouldn’t be crumbly, but it shouldn’t be too sticky either.
Pat the dough into a circle a couple inches thick, wrap with plastic, and chill for 1 hour.
Preheat the oven to 400 degrees Fahrenheit.
Prepare the filling by cutting the rhubarb into pieces 2 inches long, on a bias. Combine in a bowl with the orange zest and sugar, and let stand for at least 20 minutes before arranging in the galette.
To prepare the frangipane, use a stand-up mixer or large bowl. Blend almond paste, butter, sugar, and flour on medium speed until thoroughly combined and fluffy. Then add the egg and beat until combined.
Roll the dough out into a 16-inch circle/oval situation. It doesn’t have to be perfect—that’s the beauty of a galette.
Spread the frangipane into an even layer, starting from the center of the dough and leaving about a 2-inch border between the frangipane and the edge of the disc.
Arrange the rhubarb in any geometric pattern you desire, or else in a big, beautiful heap on top of the frangipane. You really can’t go wrong.
Mix egg yolk and heavy cream/whole milk. Brush onto pastry and sprinkle with demerara or granulated sugar, whichever you have on hand.
Bake for 40 minutes, or until nicely browned. Let the galette cool for about 20 minutes. While it cools, prepare the glaze.
In a small saucepan, combine apricot jam with water. Bring to a gentle simmer and then remove from heat. Let sit for about 10 minutes.
When the tart has cooled a bit, brush the fruit with the glaze. The galette is delicious with a dollop of Greek yogurt, crème fraîche, or vanilla ice cream.
Excerpted from Bittersweet: The Five Tastes of Dessert and Beyond (A Baking Book) by Katherine Anderson and Friends, published by Marquand Books. Copyright © 2026.
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