Sunday Paper Recommends—Week of December 10, 2023

At The Sunday Paper, we're always discovering books, podcasts, films, and other works that move the needle and spark inspiring change. We hope these suggestions—plus this new recipe—open your heart and mind and encourage you to come together for meaningful conversations.

What We’re Reading

We're sure that most of the world has been waiting for iconic actress and singer Barbara Streisand to release her memoir. And now that she has, millions are raving about My Name Is Barbra. In this densely rich book, the superstar gets honest about her failures, triumphs, loves, and richly colorful life. Beloved celebrities, from Marlon Brando to Warren Beatty and more, make appearances. Streisand is a storyteller, and her life is one to examine.

What We’re Watching

An unparalleled joy comes from watching an Eddie Murphy movie—and this point is underscored by the star's latest movie, Candy Cane Lane. Murphy brings his signature energy to the screen, alongside Traci Ellis Ross, to tell this hilarious story of a man on a mission to win his neighborhood's annual holiday decoration contest. This movie is nothing but folly and fun—which we all need.

What We’re Listening to

Sunday Paper friends Hoda Kotb and Jenna Bush Hager have created an original song for the season, Carefree Christmas, and it is officially one of our new holiday favorites. The vibrant duo joined forces with beloved vocal coach Cheryle Porter to bring their passion project to life. The song, which Hoda and Jenna performed live on TODAY, tells about how we all feel the season's busyness, but that doesn't mean it must rob us of joy. As they sing, "It's gonna be a carefree Christmas. Stop and smell the pine." 

What We’re Making

Latke-Style Smashed Potatoes with Dilly Crème Fraîche

Serves 6 Total time: 1 hour

I LOVE A SMASHED POTATO. I mean, really, you can sign me up for any potato. But I am especially enamored with this fun twist on latkes. In my family, we make latkes only once a year for two very good reasons . . . (1) Hanukkah, the fried food holiday, happens only once a year, and (2) they’re a messy nuisance to make.

This recipe gets you crispy, crackly potatoes, sweet and tender apples, AND tangy dairy all in a package that takes way less time and effort. Will it replace the latke? No. Should it become a regular staple in your rotation? Yes.

Smashed Potatoes
2 pounds peewee or fingerling potatoes (2 to 2½” in size)
1¾ teaspoons salt, divided
½ cup plus 3 tablespoons extra virgin olive oil, divided
1½ teaspoons distilled white vinegar
⅓ cup water
1 teaspoon black pepper
1½ teaspoons onion powder
3 crisp, sweet apples, cut into 1-inch slices (I like Fuji or Pink Lady apples)
Chopped dill, for serving (optional)
Dilly Horseradish Crème Fraîche
1½ cups crème fraîche (or full-fat sour cream)
1½ tablespoons coarsely chopped dill
1½ tablespoons finely chopped chives
¾ teaspoon salt, plus more to taste
¾ teaspoon black pepper, plus more to taste
2 tablespoons prepared horseradish, plus more to taste

Preheat the oven to 425°F.

TO MAKE THE SMASHED POTATOES: Grab a large baking sheet and put the potatoes on it. Season with 1 teaspoon salt, 3 tablespoons olive oil, 1½ teaspoons vinegar, and ⅓ cup water. Cover the baking sheet tightly with aluminum foil and roast until fork tender, about 35 minutes. While the potatoes are roasting, make the crème fraîche.

TO MAKE THE DILLY HORSERADISH CRÈME FRAÎCHE: In a medium bowl, whisk together 1½ cups crème fraîche (or sour cream), the dill, chives, ¾ teaspoon each salt and pepper, and 2 tablespoons prepared horseradish. Season with extra salt, pepper, and horseradish to taste. Refrigerate until ready to serve.

When the potatoes are tender, remove the foil and let them rest until they’re cool enough to handle. In a large bowl, toss the potatoes with ¾ teaspoon salt, 1½ teaspoons onion powder, 1 teaspoon pepper, and ½ cup olive oil. Divide the potatoes and sliced apples between two baking sheets. Using anything flat (a spatula, the bottom of a mug, your palm, a cup measurer), smash the potatoes so they’re all no taller than a half inch. Rip any larger potatoes in half to create extra texture. The craggier the potato, the crisper the potato. Make sure there is enough room for everything to lay flat without any overlapping. Pour any extra olive oil from the bowl over the potatoes.

Bake the potatoes and apples until the bottom edges of the potatoes are mega-crispy and the apples are caramelized, about 15 minutes. Flip and continue cooking until the second side is crispy, 10 to 20 more minutes. If any of the apples begin to burn, remove them and add them back in before serving.

I like to serve these on a big platter with the crème fraîche on the bottom and the potatoes lounging in the sauce with extra dill on top.

From The Dinner Party Project by Natasha Feldman. Copyright © 2023 by Natasha Feldman. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.