Sunday Paper Recommends—Week of December 15, 2024

This week at The Sunday Paper, we're sharing an inspiring new book, a sweet and funny show, and a new podcast 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

Are you ready to unleash your potential and transform your life in 2025? Spiritual teacher and coach Cathy Heller has just released a brand new book designed to help you tap into the law of reception to create the life you’ve always wanted. Distilling lessons from her wildly popular podcast Abundant Ever After , this inspiring, how-to book provides a clear roadmap to dismantling limiting beliefs and unlocking the flow of opportunities surrounding you every day.

What We're Listening To

Watch out, Joe Rogan. NFL wife and mom of three, Kylie Kelce, launched a new podcast on December 5, and it’s already topping the Apple and Spotify charts. With new episodes dropping every Thursday, Kelce dishes on modern motherhood in the spotlight and chats with high-profile guests in her frank and funny way. Warning: F-bombs abound. So, when will bestie Taylor Swift be joining her in the studio?

What We're Watching

Inspired by the real-life story of actress and comedian Bridget Everett, who plays the lead role of Sam in this sweet and touching series–now in its third and final season on HBO–Somebody, Somewhere tells the tale of family, chosen family, and the power of friendship in a small Kansas town. With quietly powerful supporting performances by Jeff Hiller as Joel and Murray Hill as Fred, Somebody, Somewhere features a true ensemble cast of authentic characters who could be found in any small, quiet town. But, the true star is Everett herself, who shines as an unlikely TV heroine with her own daily struggles and incredible talents that she slowly begins to uncover. Her intimate, natural performance feels both compelling and everyday. So, when she finally carves out a happy but simple life, we too began to understand the little things that really matter in our own ordinary existence. All three seasons are streaming on HBO Max now.

Sunday Dinner Recipe

Mini Corn Soufflé Omelets

30 MINUTES OR LESS
GLUTEN-FREE
VEGETARIAN

PREP TIME 15 minutes • COOK TIME 15 minutes • TOTAL TIME 30 minutes • MAKES 16 mini omelets

My mom adores corn soufflé, and she requests it every year for Thanksgiving. But why can’t we have our favorite holiday foods on regular days? I started making these one summer, and now they are a breakfast staple for us. The key is the whipped egg—they are what gives you that light and fluffy soufflé texture. Be very gentle when working with the whipped whites, as they can deflate easily. Patience is your friend with this recipe! Sprinkle these minis with sea salt and thyme—and
serving them with a little drizzle of honey or a dusting of Parmesan would be delicious, too!

Softened butter, for greasing
2 cups corn kernels, fresh (from 4 ears) or thawed if frozen
6 large eggs, separated
1/3 cup heavy cream
2 green onions, chopped
1 tablespoon fresh thyme leaves, plus more for serving
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Fine pink Himalayan salt and freshly ground black pepper
3/4 teaspoon cream of tartar
1 cup shredded Gruyère cheese
1 cup fresh baby spinach, chopped
Flaky sea salt, for serving

1. Preheat the oven to 350°F. Grease two 12-cup muffin
   tins. Divide the corn evenly among 16 of the cups.
2. In a medium bowl, whisk the egg yolks with the
   cream, green onions, thyme, paprika, cayenne, and a
   pinch each of salt and pepper.
3. In a separate medium bowl, using an electric mixer,
   beat the egg whites with a pinch of salt until foamy, about
   30 seconds, then add the cream of tartar. Continue to mix
   on medium speed until glossy peaks form, 2 to 3 minutes.
   Using a spatula, gently fold the egg whites into the yolk
   mixture just to combine. Gently fold in the Gruyère and
   spinach.
4. Divide the batter among the muffin cups, filling each
   three-quarters of the way.
5. Bake for 15 to 20 minutes, until deeply golden and
   puffed. Run a knife around the edge of the muffin tin
   cups to release and remove the omelets. Serve topped
   with fresh thyme and flaky salt. Store refrigerated in an
   airtight container for up to 5 days.

Note: Make a double batch and freeze them
for an easy weekday breakfast. After baking
and cooling, arrange the mini omelets
in a single layer in a freezer storage bag
and seal—they’ll keep for up to 3 months.
Thaw them in the microwave and enjoy!

Reprinted from Half Baked Harvest Quick & Cozy, Copyright © 2024 by Tieghan Gerard. Photographs copyright © 2024 by Tieghan Gerard. Published by Clarkson Potter, an imprint of Random House.