Sunday Paper Recommends—Week of April 13, 2025
This week at The Sunday Paper, we're sharing an event, a television series, a podcast, a new book, and a recipe 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 Reading
"The essence of myself is not running scared, waiting for life to pounce. The essence of myself is in co-creation with something hungry for something entirely pure, joyful, and free." So writes Laura Munson in one of her beautiful essays she wrote for The Sunday Paper. Yes, Munson has a way with words. And that is why we are thrilled over the release of her new book, The Wild Why. Rich in lessons to help us lean into wonder and find our inner authentic voice, this book is a soul guide leading us to beauty and self-expression.
What We’re Watching
The Studio has us at Seth Rogen. He always makes us laugh. But the show kept us guessing and laughing for a million other reasons. Rogen plays Matt Remick, a movie industry exec who just landed his dream job. He's running around Hollywood, landing on movie sets, going to producers' houses, and agreeing to the wild requests of the movie stars. It's all a lot, and it's very on par with the industry. And what adds to the show's vibrance are all the other stars, including Bryan Cranston, Kathryn Hahn, and Catherine O'Hara, with brilliant cameos by Charlize Theron and more. This is a sit-back-and-be-entertained winner.
What We’re Excited About
Maria and all of us are greatly looking forward to the WAM Forum on May 19th in Las Vegas. The Women's Alzheimer's Movement is putting on this day of education, empowerment, and inspiration. Some of the top leaders in women's health, including Dr. Mary Claire Haver and Dr. Beri Ridgeway, will come together to celebrate the recipients of the 2025 WAM Research Grants and inaugurate the WAM Awards for Leadership and Caregiving. Get your ticket and/or support the cause today!
What We’re Listening To
Let Yourself Rage with Poet Laureate Ada Limón
In this week's episode of The Washington Post’s Modern Love podcast, Ada Limón and host Anna Martin ask: What happens when writers fall hopelessly in love? And Limón explores how anger and grief can be a way to feel more alive.
“I think we’d all be better off if we encountered poetry on a regular basis, because it reminds us to feel, that we’re not supposed to numb out, that the weeping and the rage and the grief leads to feeling alive.” — Ada Limón
Click here to listen now. (P.S. This is a gift link to listen for free—enjoy!)
Sunday Dinner Recipe
honey-sesame candied matzo
Serves 8-12
If you grew up somewhere predominantly Jewish, like my child- hood neighborhood in Toronto, there’s a good chance that you’ve seen a bowlful of those individually wrapped sesame-coated tof- fee candies at the checkout counter at Jewish delis or at a bubbie’s house. I’ve always loved the syrupy floral sweetness of the honey combined with an absurd amount of nutty sesame, which I wanted to combine with another favorite dessert among members of the tribe: matzo coated in toffee and chocolate. I added that sesame overload to the toffee and ended up with a confection that blends the best of both worlds in one stupidly simple, deeply obsession- worthy sweet-salty treat.
1 teaspoon extra-virgin olive oil, plus more for greasing
2 1/2 matzo squares (see Note below)
1/2 cup honey
1/2 cup packed dark brown sugar
1 teaspoon kosher salt
2 tablespoons unsalted butter
2 cups sesame seeds, plus more for garnish, toasted in a dry pan until golden and fragrant
6 ounces bittersweet chocolate, chopped
Flaky sea salt and/or shredded halva, for garnish
- Lightly coat a spatula with olive oil and set aside. Line a baking sheet with parchment paper and arrange the matzo on top so that the pieces are touching. Set aside.
- In a medium pot, combine the honey, brown sugar, and salt. Bring the mixture to a boil over medium heat, stirring constantly. Boil for 2 minutes, until the mixture darkens slightly.
- Stir in the butter. When it has melted completely, add the sesame seeds and olive oil and let the mixture come to a boil, continuing to stir. Heat for another 2 minutes, until the mixture is nice and thick.
- Immediately pour the candied sesame mixture over the matzo. Use your oiled spatula to spread the mixture into a smooth, even layer that completely covers the matzo. Transfer the baking sheet to the freezer and chill until the matzo is hardened, about 15 minutes.
- Meanwhile, place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted, about 2 minutes total. Pour the chocolate over the set candied matzo, using a spatula to spread it in a smooth, even layer that completely covers the matzo.
- Immediately sprinkle with flaky salt, toasted sesame seeds, and/or shredded halva. Transfer the baking sheet back to the freezer until the chocolate is set, about 15 minutes. Break up the candied matzo into big, delicious pieces and serve.
- The candied matzo can be stored in an airtight container at room temperature for up to 7 days or in the freezer for up to 2 weeks.
Note: You can skip the matzo and make this as a toffee-like candy instead. Just pour the caramel into a greased, parchment paper–lined 9-inch pan and let it set. Cut into rectangles and enjoy.
“This honey-sesame candied matzo was inspired by those little sesame crackers every bubbie keeps in her purse. The sesame-toffee layer, plus the sea salt and halva topping bring it to the NEXT LEVEL. One batch is never enough, your guests will want to take it home and you'll want plenty leftover for snacking.”
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