Sunday Paper Recommends—Week of May 12, 2024

This week at The Sunday Paper, we're sharing two books, a movie, a recipe, and a few items that move the needle and spark inspiring change this Mother's Day. We hope these suggestions open your heart and mind and encourage you to come together for meaningful conversations.

What We’re Reading

“Mama Cass” Elliot was widely beloved for her irreverent, outspoken take on what it meant to be a rockstar and her incredible talent. The Mama & the Papas member was also a radical feminist and a single parent to her daughter, Owen Elliot-Kugell. Now, Owen has penned a beautiful tribute to her mother in her new book, My Mama, Cass. On the pages, Owen weaves together details about her mother, who died when she was seven. This is a beautiful book about an unparalleled talent, a devoted mother, and a never-to-be-forgotten musician and woman. 

The conventional view on adoption is that it's a noble act on the part of the adults taking in the child and growing a family. But what about the other side? What are the stories of the mothers? In her new book Relinquished, sociologist Gretchen Sisson reveals her decade-long study into the world of adoption, casting a needed light on the mothers who must give away their children because parenting was not an option for them. Sisson has written a critical book in these times when abortion protections are being revoked and women's rights to their bodies are under siege. 

What We’re Watching

Mother of the Bride, a new film from Netflix starring Brooke Shields and Benjamin Bratt, is a hilarious and fun escape. At first glance, the plot seems to skim the surface, with Shields' character Lana having to navigate her bride-to-be daughter, Emma's fickleness, and pre-wedding nerves against Thailand's incredible backdrop. But as the film continues, the story deepens and covers the hard truths of marriage, grief, lost love, life's expectations, and the incredibleness of a mother-daughter bond. It's a fun and poignant story. 

The Gifts We're Gifting

This tiny onesie is for the littlest growing humanitarian in your life. By purchasing this onesie—for your son, daughter, grandson, granddaughter, niece, nephew, god child, or little one—you can help the next generation Move Humanity Forward!

As early as our twenties, our skin begins to lose NAD+ (nicotinamide adenine dinucleotide), an essential molecule for human health and longevity. To combat this, a group of scientists and researchers founded the skincare company Aramore to capitalize on the incredible impact of using NAD+ to reverse the signs of aging. Aramore offers an array of products, including their Multi-Defense Lotion SPF 30 , their bestselling NAD+ Cell Energizing Treatment Lotion, and NAD+ Restoration Cream . Now, Sunday Paper readers will receive a special discount on Aramore. Use SUNDAYPAPER15 at checkout for 15% off your first order.

Our Sunday Dinner Recipe

Chicken Thighs with Chili Crisp
Serves 4

When my friend Ian gifted me a jar of a new brand of chili crisp that he loved, I quickly became obsessed. Determined to see how many dishes I could make using this richly flavored, heat-filled condiment before I reached the bottom of the jar, I immediately made this simple chicken dinner with a kick. Serve it with Miso-Coconut Rice with Greens (page 48), plain rice or greens you have on hand.

Olive oil
1 to 1 1/2 pounds boneless, skinless chicken thighs, patted dry and cut into 2-inch pieces
Salt
1 spoonful soy sauce
2 or 3 spoonfuls chili crisp, or more as needed
Fresh cilantro, leaves and tender stems, gently torn (optional)
Scallions (optional)

Drizzle 1 full circle of oil in a large skillet over medium-high heat, tilting the skillet so that it has a light coating across the entire surface. Add the chicken pieces, season the top side with salt, and let cook without moving until they release from the pan and are browned on the bottom, 5 to 7 minutes. Flip, season the other side lightly with salt, and cook until no pink remains, about 5 or 6 minutes more (cut into the thickest piece of chicken to be sure). Remove from the heat, then add a spoonful of soy sauce to the pan, using a wooden spoon to stir it around and scrape off anything on the bottom. Add a splash more soy sauce, if you didn’t quite get everything on the bottom.

Spoon the chili crisp over the chicken, bringing the jar to the table. Tear the cilantro over the bowl and snip some scallions over, too, if desired.