Sunday Paper Recommends—Week of March 3, 2024

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 this one item we've been turning to lately—open your heart and mind and encourage you to come together for meaningful conversations

What We’re Reading

Many know Savanna Guthrie for her longtime role as co-host on the Today show. The TV personality and journalist has a knack for both bringing out the most of her guests and captivating her audience. But what many may not know is that Gurthrie is also a prolific writer, having penned two children's books. In her new book, Mostly What God Does: Reflections on Seeking and Finding His Love Everywhere, Guthrie gets raw and personal, revealing through personal essays how her faith has played a role in her life. She weaved childhood stories and reflections on hard times to offer an illuminating, hopeful, and inspiring book. 

What We’re Watching

In their dazzling short documentary The Last Repair Shop, Oscar-nominated directors Kris Bowers and Ben Proudfoot take us into the vibrant world of a downtown Los Angeles instrument repair shop. For decades, the shop's craftspeople have been offering music students of the LA school district their services, fixing broken and out-of-tune instruments, all free of charge. The stories that come to light are dazzling: tales of playing with Elvis, coming out, finding love, and living through music. It's a heartwarming look at the critical role of music and music education. 

What We’re Listening to

Author Susan Cain has an unparalleled talent for putting words to nuanced feelings. Her last book, Bittersweet, was a compass for exploring the quiet force of myriad feelings, from sorrow to joy to pain. Her new work is equally poignant and profound: A Quiet Life in 7 Steps. In this audiobook, Cain helps us connect to our inner quiet by offering wisdom from daily meditations. Like all of Cain's work, this audiobook is a deep breath and hopeful guide. 

What We’re Loving

Our supremely cozy Sunday Paper white sweatshirt has a new look! This staple feels as good with jeans as workout pants or lounge sweats. Made of the softest cotton with a slightly slouchy fit, it will serve you at home, running errands, on hikes—literally anywhere. The light blue logo in the back and small flying birds in front show the world you're part of our ever-grateful Sunday Paper community. We wear ours with joy, and we hope you will too!

Our Sunday Dinner Recipe

Broiled Salmon with Spinach and Rice Teriyaki 

Pronounced “teh-ree-YAH-kee,” the name is a combination of two words: “teri” or “tare,” which refers to the shine from the sugar glaze, and “yaki,” which indicates the cooking method of grilling or broiling. 

SERVES 4 

ALLERGENS Dairy-Free, Nut-Free 

TOTAL PREP & COOK TIME  50 minutes + 2 hours or overnight to marinate 

What You’ll Need
4 garlic cloves 3 scallions
1 tablespoon olive oil, plus more to grease the baking sheet
4 (6-oz) salmon fillets
1 1⁄2 cups short-grain rice
Salt
10 ounces fresh spinach
1 tablespoon sesame oil
Pepper

NORI SESAME 
1 tablespoon nori seaweed flakes 1 tablespoon sesame seeds 

YUMMY TERIYAKI SAUCE
1⁄4 cup soy sauce 1⁄4 cup mirin 
2 tablespoons sake or cooking sake (optional) 
1 tablespoon sugar
2 teaspoons ground ginger 
1 teaspoon sesame oil 

1. Prep the ingredients 
Garlic—Peel and mince or crush with a garlic press. 
Scallions—Trim the ends and thinly slice. Use half in step 2 and half in step 6.
Nori Sesame—Combine the nori and sesame seeds in a small bowl.

2. Marinate the salmon (at least 2 hours ahead or overnight) 
Yummy Teriyaki Sauce—Combine all the ingredients in a large bowl and mix well. 
Add the minced garlic, half of the scallions, and 1 tablespoon of olive oil and mix well. 
Add the salmon and mix well. Cover and marinate in the refrigerator for at least 2 hours or overnight.  

3. Cook the rice
Rinse the rice in a colander to remove excess starch. 
In a small pot, combine the rice, a pinch of salt, and 21⁄4 cups water. Bring to a boil over high heat. Cover the pot and decrease the heat to low. Simmer for 15 minutes, or until the liquid has been absorbed and the rice is tender. 
Remove from the heat and fluff the cooked rice with a fork. 

4. Broil the marinated Salmon
Adjust the top oven rack to 6 inches below the broiler. Preheat the broiler to high.
Cover a baking sheet with aluminum foil and lightly grease it with olive oil.
Transfer the salmon with the marinade onto the baking sheet. Note: Be careful; make sure the marinade does not overflow. 
Broil for 3 minutes per side or until dark brown and slightly charred. 
Carefully switch the baking sheet to the bottom rack and broil for an additional 3 to 7 minutes, or until the salmon is just cooked through. 

5. Sauté the spinach
Rinse the spinach and trim off the ends. 
In a skillet, heat 1 tablespoon of sesame oil over medium-high heat until hot. 
Add the spinach, 1 tablespoon water, and a pinch of salt and pepper to taste. Stir well. 
Cover the pan with a lid and steam for 2 minutes. 

6. Serve your dish
Place the broiled salmon or plates, drizzle with some of the sauce, sprinkle with the remaining scallions, and top with half of the Nori Sesame. 
Serve with the rice and sautéed spinach and sprinkle the remaining Nori Sesame over the top. 

Excerpted from A Taste of the World by Rowena Scherer, copyright © 2024, Ashley Skatoff & Nicholas Shaw photography copyright © 2024 by The Collective Book reprinted by permission.  All rights reserved.