Sunday Paper Recommends—Week of November 12, 2023
At The Sunday Paper, we often discover 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 Listening to
The Girlfriends is a riveting nine-part podcast series about a group of women who find themselves unexpectedly connected over Bob, a man they all dated with a strange and bone-chilling past. As the women gather to tell their tales, they piece together what happened to Bob's wife, resulting in a story of justice and redemption. It'll be hard to turn this off before the final episode.
What We’re Reading
Mitch Albom, a bestselling author, journalist, and friend of The Sunday Paper, has an unparalleled talent for story. And we're not alone in this sentiment. His incredible book published in 2002, Tuesdays with Morrie, continues to win hearts and minds. Now, Albom is out with a new novel, The Little Liar, which tells revenge, devotion, love, and redemption in beautiful sentences only Albom could craft.
What We’re Watching
The Buccaneers, a new series on Apple TV+, is a love story—but not one you'd expect. Set amidst London's late 19th-century aristocratic world of money and status, the story tells of a group of young women expected to marry lords and dukes. There is disappointment, heartache, and missteps, all of which make this show so watchable. But the most compelling is the storyline of these women and their deep bond and love for one another.
What We’re Making
Maple Butter Roast Chicken
This roast chicken recipe uses a compound butter (a butter mixed with seasonings) to add moisture and lots of flavor. Maple, garlic, and rosemary are very classic flavors, but of course, you can season your butter with any herbs and spices you like and cook the chicken the exact same way.
Makes 2 to 4 servings
Gluten-free
Use convection if you have it
8 tablespoons (1 stick) unsalted butter, at room temperature
1 lemon
10 garlic cloves, roughly chopped
3 sprigs fresh rosemary (leaves removed and chopped)
Red pepper flakes to taste
Kosher salt and fresh cracked black pepper to taste
1/4 cup maple syrup
1 raw whole chicken (remove giblets if included, pat dry, and lightly sprinkle with kosher salt 30 minutes before starting)
1 - Preheat the oven to 400°F (or 375°F if using convection).
2 - Place the softened butter in a small bowl. Zest the lemon with a microplane and add the zest to the butter. Set the lemon aside. Add the garlic, rosemary, red pepper flakes, salt, and pepper. Mix the butter well, add the maple syrup, and crush up the garlic a little into the butter to help it release more flavor.
3 - Pat the chicken dry again. Sprinkle with kosher salt all over to give it a light but even coating. Use clean hands to rub the butter mixture all over the chicken, including underneath the skin of the breast (you will need to stick your fingers between the skin and the meat to loosen it).
4 - Cut the reserved lemon in half and stick it in the cavity. Use aluminum foil or butcher’s twine to fasten the legs together, if desired. Roast for about 1 hour (but start checking at 45 minutes), until a thermometer registers 165°F at the thickest part of the thigh (not touching the bone) or holds at 160°F for 16 seconds (see page xxviii). If you cut between the leg and the breast, the skin should be totally opaque and the juices should be clear. The skin also usually shrivels near the legs when it’s done. Let the chicken rest for about 5 minutes before serving.
From SCHECKEATS – COOKING SMARTER by Jeremy Scheck. Copyright © 2023 by Jeremy Scheck. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.
