Sunday Paper Recommends—Week of November 24, 2024

This week at The Sunday Paper, we're sharing a new book, a hilarious new show, recipe, and podcast episode 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

A former award-winning producer at Funny or Die, author Ben Sheehan started his career as a comedian. But, when he realized how little the American people actually know about our system of democracy, he pivoted to explaining politics in an accessible – and hilarious – way. His newest book What Does the Constitution Actually Say: A Non-Boring Guide to How Democracy Is Supposed to Work, is an easily digestible primer on what is actually in the Constitution...and what isn’t. The book features the original text of the Declaration of Independence and the Constitution while also providing sidebar explanations in plain, modern language. If you feel like you, or someone you love, could benefit from a quick and fun review of your high school Civics class, this is a great place to start.

What We’re Watching

In this new show from creator Mike Schur (The Good Place), Ted Danson plays a widower named Charles who’s looking for renewed purpose in his life. After seeing a help-wanted ad in the paper for an investigative assistant to a private detective, he gets hired as a “mole” in a San Francisco retirement home with a mission to solve the mystery of a missing family heirloom. Warm and funny, starring a supporting cast of beloved senior actors (Sally Struthers, John Getz), Man on the Inside, is an unexpected tribute to the human condition and the important things in life. Streaming on Netflix now. 

What We’re Listening To

The guys from the uber-popular podcast Smartless – actors Jason Bateman, Sean P. Hayes, and Will Arnett – interview friend and fellow actor Keri Russell, where they discuss her long, storied career starting with Felicity in the 90s’. This cozy conversation featuring a heavy dose of witty banter and probing questions will inspire laughter and, likely, self-reflection. Download it here . 

Sunday Dinner Recipe

Crispy Peanut Butter Bars

Makes 16 bars

Time to prep: 20 minutes

Total time: 1 hour

Technique tip: Make sure the crumbled rice cakes are well combined and evenly coated for easy slicing.

Why I love this recipe: Since 1978, one of my favorite candy bars has been the Whatchamacallit. The textures and flavors thrown together make a beautiful alchemy of crisp, crunch, and sweet.

Swap option: You can swap almond butter for peanut butter.

Ingredients

Nonstick vegetable oil cooking spray

½ cup smooth peanut butter

2 tablespoons date syrup

2 to 3 brown rice cakes

1 cup dark chocolate chips (vegan, if desired)

1 teaspoon coconut oil

Recipe Steps

1. Spray an 8½ x 4½-inch metal loaf pan with cooking spray. Line the bottom and up the two long sides with parchment paper, leaving 1-inch overhangs. Line a small rimmed sheet pan with parchment paper.

2. In a medium mixing bowl, stir together the peanut butter and date syrup.

3. In another medium mixing bowl, crumble the rice cakes into very small pieces, enough to measure 1¼ cups. Stir them into the peanut butter mixture until well combined.

4. Press the mixture evenly over the bottom of the prepared loaf pan. Freeze for about 20 minutes, or until firm and sliceable. Grab the edges of the parchment and lift onto a cutting board. Cut into 8 squares, then cut the squares in half to make small bars.

5. In a small microwave-safe glass bowl, combine the chocolate chips and coconut oil. Melt in 10-second intervals, stirring each time, until melted and smooth, being careful not to overheat the chocolate. Or melt in a heat-proof glass bowl set over a pan of simmering water (don’t let the bowl touch the water).

6. Using a fork, dip the bars into the chocolate to coat completely in a thin layer of chocolate, shaking off any extra. Use the edge of the bowl to scrape off the excess chocolate from the bottoms. Place on the prepared sheet pan. Refrigerate for about 20 minutes, or until the chocolate is set. Keep stored in the refrigerator for up to 2 weeks.

Excerpted from NOT TOO SWEET: 100 Dessert Recipes for Those Who Want More with Just a Little Less by Jessica Seinfeld. Copyright © 2024 by Jessica Seinfeld. Interior photography © Mark Weinberg. Reprinted by permission of Gallery Books, an imprint of Simon & Schuster, LLC.