The Sunday Paper Recommends

At The Sunday Paper, we want to inspire you to gather at your table—virtually or with friends and family—and open your heart and mind to conversations that will move the needle. After all, the dinner table is where we connect on topics and map out the changes we can all make that’ll really move the needle.

This week, to encourage your conversations, we recommend checking out the following:

Our friend and New York Times Best-Selling Author Mitch Albom’s new book The Stranger in the Lifeboat. (Watch Maria’s Conversation Above the Noise with Mitch about his new best-seller here.)

Maneet Chauhan’s new cookbook, Chaat, and her shakarkandi chaat (sweet potatoes and star fruit) recipe (below).

David Chang’s new documentary series about the food system, The Next Thing You Eat.

And “How to Find the Secret to Meaningful Work” on The Atlantic‘s ‘How to Build a Happy Life’ podcast.

Shakarkandi Chaat Recipe by Maneet Chauhan

Ingredients:

3 large sweet potatoes
Vegetable oil, as needed
Kosher salt
2 star fruit, thinly sliced crosswise
2 teaspoons chaat masala, or more to taste 1 teaspoon finely chopped cilantro
1⁄2 teaspoon red chile powder Juice or 1 lemon, or more to taste

Preheat the oven to 425 degrees F. Rub each sweet potato with oil and prick all over with fork, then sprinkle them all over with salt. Wrap each potato individually in foil and roast until tender, 45 to 55 minutes.

Once the potatoes are cool enough to handle, peel them and cut them into 1-inch cubes. In a large bowl, toss the sweet potatoes with the star fruit, chaat masala, cilantro, chile powder and lemon juice until everything is well coated. Serve while the potatoes are still warm, preferably with toothpicks.

Recipe excerpted with permission from Chaat by Maneet Chauhan.