Sunday Paper Recommends—Week of May 24, 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
Martin Short is a master of character comedy. From his breakout roles on Saturday Night Live to his five-season run as Oliver Putnam in Only Murders in the Building, he has never failed to make audiences delight in his talent. In his new documentary, Martin Short himself, along with comedy legends from Catherine O’Hara to Steve Martin, reflect on his renowned career. Whether you’re doubled over laughing or drying your tears, the loss, love, and humor in Marty, Life Is Short is sure to leave you wanting to watch a Martin Short marathon. Stream it today on Netflix.
What We’re Reading and Watching
Do you read the book then watch the movie? Or watch the movie then read the book? Find out for yourself this week with Remarkably Bright Creatures. Written by Shelby Van Pelt, this beloved debut novel follows Tova Sullivan, a cleaning woman quietly working the night shift at a small-town aquarium, haunted by the long-ago disappearance of her son, and Marcellus—a giant Pacific octopus with a remarkable mind and a mystery only he can solve. Now, Netflix has adapted this bestselling novel into a tender and magical film starring Sally Field and Lewis Pullman. Read the book, then stream the film—or do it backwards and enjoy every minute either way.
What We’re Listening To
This week we’re recommending a podcast hosted by none other than Gracie Award winner and Alliance for Women in Media Foundation ceremony host, Yvette Nicole Brown. She took home the Gracie for Audio Podcast/Narrative for Squeezed, a Lemonada Media series where she talks with real caregivers about the highs and lows of loving someone through hard times—from navigating Medicaid cuts to sitting beside a loved one in their final days. Packed with humor, harsh realities, and happy moments, Squeezed with Yvette Nicole Brown is proof that the most powerful stories are the ones we all share.
What We're Making
Skillet Berry Crumble
A bubbling, warm fruit crumble, crowned with melting vanilla bean ice cream, is pure comfort in dessert form. Its appeal lies not just in its golden, crisp topping or jammy fruit filling, but in its effortless ver-satility. I love the deep sweetness of mixed berries, but this crumble easily shifts with the seasons—apples and pears in the fall, peaches and stone fruit in the heat of summer, or a glossy, ruby sweet and tart blend of strawberries and rhubarb come spring. Frozen fruit works just as well; simply add an additional ¼ cup of all-purpose flour or 2 tablespoons of cornstarch to help absorb extra juices. It’s a fuss-free, no-fail combination that delivers big flavor with minimal effort—ideal for a low-maintenance dessert that feels special.
Serves: 10
Total Time: 1 hour and 35 minutes
Ingredients:
FOR THE CRUMBLE TOPPING
1½ sticks (12 tablespoons) unsalted butter, melted, plus more for the skillet
1 cup lightly packed light brown sugar
1 teaspoon grated lemon zest
1¼ cups all-purpose flour 1¼ cups rolled oats
½ teaspoon ground cinnamon
¾ teaspoon kosher salt
FOR THE FILLING
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons cornstarch
2 teaspoons pure vanilla bean paste or extract
2 pounds mixed berries of choice
½ cup lightly packed light brown sugar
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg Vanilla bean ice cream, for serving
Directions:
- Place one oven rack in the top third of the oven and one in the middle and preheat the oven to 350°F. Butter a 12-inch cast-iron skillet or 9 x 13-inch baking dish. Line a sheet pan with parch-ment paper or aluminum foil.
- MAKE THE CRUMBLE TOPPING: In a medium bowl, add the brown sugar and lemon zest. Using your fingers, rub the zest into the sugar until pale orange and fragrant, about 1 minute. Add the flour, oats, cinnamon, and salt and, using a wooden spoon or silicone spatula, mix well. Add the melted butter and mix until evenly combined and pea-sized crumbles form.
- MAKE THE FILLING: In a large bowl, whisk the orange zest, lemon zest, orange juice, lemon juice, cornstarch, and vanilla until no clumps remain. Add the berries, brown sugar, cinnamon, ginger, and nutmeg and toss with a spoon until evenly coated.
- Transfer the berry mixture and all the juices to the buttered skillet and place on top of the lined sheet pan. Sprinkle the crumble evenly on top.
- Bake for 35 minutes. Raise the heat to 400°F, transfer to the top rack of the oven, and continue to bake for about 35 minutes more (70 minutes total), until the top is golden and crisp and the fruit is thick and bubbly. If you want the crumble extra toasty, turn the broiler on high for the last 2 to 3 minutes. Allow to cool for at least 5 minutes.
- TO SERVE: Divide among serving bowls and top with a big scoop of vanilla bean ice cream.
Excerpted from DIG IN!: Over 100 Easy, Delicious, and Stress-Free Recipes to Make on Repeat. Copyright © 2026 by Erin O’Brien LLC. Photography copyright © Matt Armendariz. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
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