Sunday Paper Recommends—Week of December 3, 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 Watching

People near and far are talking about the new Netflix documentary American Symphony, and for good reason. The film follows musician Jon Batiste and writer Suleika Jaouad through their triumphs and sorrows. Raw, heartfelt, and stunning, this is more than a story of love and commitment. It is a true tale of showing up, moving through fear, facing adversity, and always choosing beauty, even in the darkest moments. 

What We’re Listening to

The world needs more of Missy Modell. The activist and "recovering chronic apologizer" has a brilliant podcast called Sorry for Apologizing that explores the various ways women have been made to feel less than, inferior, and just downright small. Modell investigates inequities, conditioning, antiquated cultural beliefs, and so much more. Her work is a rallying cry for women to speak up and out.

What We’re Reading

Liz Cheney, a true architect of change, recounts her story as she took a staunch stand against Donald Trump and his actions that led to the violent January 6th attacks in her new book, Oath and Honor: A Memoir and a Warning. Cheney, a former representative from Wyoming, tells of how she helped to lead the Congressional Select Committee investigation into how the attacks happened and why these instances still pose a threat to our democracy today.

What We’re Making

Mozzarella Sticks with Creamy Tomato Sauce
Recipe courtesy of Alex Guarnaschelli, Selena + Chef: Home for the Holidays

These are the pigs in a blanket of the Italian American appetizer world! I love a slightly creamy tomato sauce and the crisped breadcrumbs and cheese. Fry the sticks as close to eating as you can. They only keep warm and gooey in the oven for a short time. You can fully bread and freeze them (unfried) for another day and just pop out, defrost and fry as well.

Ingredients

Tomato Sauce
2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
2 large cloves garlic, minced
Kosher salt
2 teaspoons sugar
1/4 teaspoon red pepper flakes
One 14.5-ounce can whole, peeled tomatoes
1/4 cup heavy cream, at room temperature

Sticks
1/4 cup all-purpose flour
3 large eggs, lightly beaten
2 cups Italian-style breadcrumbs
12 mozzarella cheese sticks (about 12 ounces)
Kosher salt

Fry
Canola oil


Directions
1. Make the sauce: In a medium skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt. Stir in the sugar and red pepper flakes. Cook for about 5 minutes, then add the tomatoes. Cook over high heat, stirring from time to time, an additional 5 to 8 minutes. Taste for seasoning. Stir in the cream. Transfer the mixture to a blender, let cool slightly and puree until smooth. Set aside.
2. Make the sticks: Set up the flour, eggs and breadcrumbs in separate containers. Roll each stick in the flour and shake off the excess. Roll each in the egg and then in the breadcrumbs. Refrigerate for 30 minutes (reserve the egg and breadcrumbs for a second breading).
3. Roll the sticks again in just the egg and breadcrumbs a second time. Refrigerate.
4. Preheat the oven to 350 degrees F.
5. Fry: Pour the oil into a deep, heavy- bottomed pot. Heat the oil to 350 degrees F over medium heat. Prepare a baking sheet fitted with a kitchen towel and a slotted spoon.
6. Drop about half of the sticks into the oil and gently “swirl” the oil so they fry more evenly on all sides. When they are light to medium brown, after 3 to 5 minutes, remove them with the spoon and lay them on the kitchen towel to cool. Season immediately with salt. Keep them warm in the oven while you fry the rest.
7. Serve: Serve the tomato sauce, warm, in a bowl for dunking. Arrange the sticks on a platter.

This recipe is from Selena + Chef: Home for the Holidays.