Sunday Paper Recommends—Week of September 7, 2025

By The Sunday Paper Team
September 06, 2025

This week at The Sunday Paper, we're sharing a TV show, a podcast, a recipe, and a writing workshop 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

From Greg Daniels who brought us The Office comes The Paper. The documentary crew that once followed the Dunder Mifflin paper company in Scranton, Pennsylvania, is now following a once-respected and now struggling newspaper called the Toledo Truth-Teller. The first episode follows Ned Sampson, the new editor-in-chief who enlists a rag-tag crew of volunteer, amateur reporters to help him resurrect the paper to its former glory. The first season is now streaming on Peacock.

What We’re Listening To

From Jennifer Welch and Angie “Pumps” Sullivan, I’ve Had It, is a funny, ferocious, feel-good listen for anyone who has HAD IT with anything. Known for their quick-wit, hot takes, and biting coverage of news, politics, and pop-culture, Jennifer and Angie say it all so you don’t have to. Some of their recent guests include fascism and authoritarian expert Ruth Ben-Ghiat, Zohran Mamdani, Adam Rippon, Sophia Bush, and E. Jean Carroll.

What We’re Loving

October 10-12, bestselling author and friend of The Sunday Paper, Cheryl Strayed is teaching a new version of her beloved writing workshop at Omega to share what she knows about “how to write with clarity, courage, consciousness, and heart.” This workshop is available both in-person and online. You can learn more here.

What We’re Making

Chocolate Butter Pecan Toffee

Toffee is one of my all-time favorite flavors, and one that goes all the way back to my youngest years, when my grandmother shared her secret stash of Werther’s Originals with me. This version has that classic savory- sweet combination but adds a pop of bourbon flavor and a layer of chocolate to finish. If you really wanted to go for it, you could melt a few more cups of chocolate and dip whole pieces of toffee.

PREP TIME: 10 minutes COOK TIME: 25 minutes YIELDS: 8 to 10 pieces

2 cups salted pecan halves, divided
1 cup bourbon-washed butter (see recipe in book)
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup milk chocolate chips

Optional: Add chopped pecans to the top.

1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Spread 11/2 cups of the pecans on the sheet and toast them in the oven for 5 to 7 minutes, or until fragrant and lightly browned. Remove from the oven and set aside.

2. In a heavy-bottomed saucepan, combine the butter, granulated sugar, and salt. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.

3. Attach a candy thermometer to the saucepan. Continue to cook the mixture, stirring frequently, until it reaches 300 degrees Fahrenheit, which is the hard crack stage. This process takes10 to 15 minutes. Be careful to monitor the temperature closely to prevent burning.

4. Once the mixture reaches the hard crack stage, remove it from the heat and quickly stir in the vanilla and toasted pecans.

5. Immediately pour the hot toffee mixture onto the prepared baking sheet. Use a heatproof spatula to spread the toffee evenly.

6. Sprinkle the milk chocolate chips over the hot toffee. Let them sit for 5 minutes, until they start to melt. Use a spatula to spread the melted chocolate evenly over the toffee. Sprinkle the remaining pecans on top.

7. Allow the toffee to cool completely at room temperature or place it in the refrigerator to speed up the process. Once it is fully set and hardened, break it into pieces using your hands or a knife. Store the pecan toffee in an airtight container at room temperature. It will keep well for up to 2 weeks.