A demon holing up in a basement preys on a single mom and her three kids; and a San Francisco filmmaker delivers a sublime meditation on grief and grieving.

Those two films — “The Deliverance” and “The Secret Art of Human Flight — are worth watching during one of the most unreliable times on the movie calendar, Labor Day weekend.

Here’s our roundup.

‘The Deliverance’

Demonic possession movies don’t gain respect since most of ‘em can’t compare to William Friedkin’s 1973 pea-soup-spewing classic “The Exorcist.” The lackluster track record of exorcism movies doesn’t faze Lee Daniels (“Precious”), who takes a gritty “based-on-a-true-story” (an Indiana case doubted by many) and then scares the Beelzebub right out of you, and even makes you crack up a time or two. What fully invests us into the story of bad demon behavior that issues forth from the basement of a new home where Ebony Jackson and her three children live are the performances. Andra Day, in particular, flings herself into a meaty role as alcoholic single momma bear Ebony (dad’s serving in Iraq) who, on occasion, smacks cute young son Dre (Anthony B. Jenkins) around and threatens kids who aren’t nice to hers. Ebony stockpiles one bad decision after another, enough  to warrant repeat visits from a wary Child Protective Services agent (Oscar winner Mo’Nique). Day’s volcanic performance seethes with hair-trigger fury and that’s enough reason to give this guilty pleasure a go. So is the chew-the-scenery performance from a delicious Glenn Close as Ebony’s born-again momma Alberta, who moves into this citified “Amityville” hell house after a cancer diagnosis. “The Deliverance” does jump the shark, but it is undeniably entertaining and powered by terrific over-the-top performances.

Details: 2½ stars out of 4; out Aug. 30 on Netflix.

‘1992’

Ariel Vromen’s B-movie thriller rises above its standard heist plot thanks to the actors in it — Tyrese Gibson, Scott Eastwood and the late Ray Liotta — as well as its setting: the post-Rodney-King-verdict L.A. riots. That historical moment plays off in the background as we follow two very different fathers, one a Black man named Mercer (Gibson) who’s recently released from being incarcerated, the other a White man named Lowell (Liotta), who’s intent on stealing metal from a factory where Mercer works. Mercer is trying to protect his son (Christopher A’mmanuel) from getting caught up in the volatile events of that night while Lowell pushes his two sons Riggin (Eastwood) and Dennis (Dylan Arnold) to do dangerous things that will benefit him. A direct and to-the-point screenplay from Sascha Penn and Vromen, and genuine scenes between Gibson and Ammanuem, aid in making “1992” a genre exercise with much more on its mind than you might suspect.

Details: 3 stars; in theaters Aug. 30.

‘You Gotta Believe’

Ever get a lump the size of a baseball in your throat watching an underdog emerge as a hero when the game is on the line? It might seem corny to some that this kind of scene can still make is cry like a baby, but that is the beauty of this baseball movie by director Ty Roberts (“12 Mighty Orphans”) and screenwriter Lane Garrison. Their dramatized true story plays out in 2002 Fort Worth, Texas, recounting how beaten-down attorney and Little League manager Jon Kelly (Greg Kinnear) and even-keeled coach and father Bobby Ratliff (Luke Wilson) took their downright awful Westside Little-League All-Stars team to the Little League World Series — a minor miracle that comes about due to practice, patience and, finally, focus. Just as the players coalesce into something special, Ratliff — a dear friend to all — discovers he has cancer. The amazing thing is “You Gotta Believe” isn’t overly maudlin, even if it occasionally drops the ball in a few scenes. This is a winning family-friendly inspirational drama that celebrates teamwork, friendship and baseball.

Details: 3 stars; in theaters Aug. 30.

‘The Secret Art of Human Flight’

Accurate cinematic portrayals of the various stages of grief are sometimes so grave and depressing that they’re virtually unwatchable. Uber-talented San Francisco filmmaker H.P. Mendoza doesn’t skimp in relating the hardships of getting yourself out of the grief rut when you lose a loved one, but he also shows how there are moments of dark, profound humor. Indeed, Mendoza’s lead character Ben Grady (Grant Rosenmeyer, in a yank-your-heart-out performance) stumbles more than once as he tries to move forward after his wife, his co-author of children’s books, has died. But he needs some help getting there, and that’s when he decides he needs to pursue flight after seeing a questionable guru (a hysterically funny Paul Raci) who becomes his Obi-Wan guide of sorts, to the distress of his neighbors, the cops and his sister and her husband. “The Secret Art of Human Flight” lands at a time — just like “The Supremes at Earl’s All-You Can-Eat” — when we could all use it emotional boos it offers. The bittersweet screenplay from Jesse Orenshein ends on an exquisite note.

Details: 3½ stars; available to rent now on various platforms.

‘Slingshot’

In this tragically flawed and sluggish space thriller, an astronaut named John (Casey Affleck) goes on a laborious mission to Saturn’s moon, Titan, where perhaps a solution for global climate may lie. Getting there, though, presents a real risk to him as well as to Captain Franks (Laurence Fishburne) and another astronaut Nash (Tomer Capone) since they need to use the tricky orbital velocity of Jupiter to slingshot their way to their destination. Director Mikael Håfström does an admirable job of making the ship’s tight quarters hostile and claustrophobic. Good that. Where the film utterly fails is in the blah flashback-told backstory about the tepid earth romance between John and a brainy Zoe (Emily Beecham). Their flaccid connection is a real deal breaker since it’s instrumental to the plot. With a shorter running time, a better final scene and a heated-up romance, “Slingshot” might have had lift-off.

Details: 2 stars; in theaters Aug. 30.

‘Greedy People’

An ensemble of top-notch actors (Joseph Gordon-Levitt, Himesh Patel, Simon Rex, Tim Blake Nelson, Lily James, Uzo Aduba) make up for some screenplay slips in director Potsy Ponciroli’s unpredictable, highly entertaining neo-noir. It begins with new-to-a-small-town cop Will (Patel) making a false move that results in the death of a woman (Traci Lords, yes that Traci Lords) in her ritzy home. Will and his swaggering and full-of-himself partner Terry (Gordon-Levitt, landing a good role for a change) discover a bag of loot near her body. Rather than ‘fess up to what happened, they make it look like someone else did the job and then take the money and attempt to run. Screenwriter Mike Vukadinovich packs his tone-shifting plot with numerous interesting characters — including scene-stealing Bay Area native Rex as a living-at-home-with-his-momma masseuse who rubs clients in an extra special way for a few dollars more — along with twists, double crosses and stacks of corpses. It doesn’t always work, but it more often than not hits its target, thanks to the performances and an unexpected ending.

Details: 2½ stars, available to rent.

Contact Randy Myers at soitsrandy@gmail.com.

This sophisticated recipe cooks up in 15 minutes — perfect for elevating a harried weeknight. It comes from Caroline Chambers, the popular Substack food writer and author of the new “What To Cook When You Don’t Feel Like Cooking” (Union Square & Co., $35).

“It seems super bougie — like something you’d find on the menu at a white-tablecloth restaurant,” she writes. “But it’s actually the fastest, simplest meal to prepare. A quick sear, a speedy saute and a really good sauce — done.”

Everything-Crusted Tuna with Snap Peas and Tahini-Jang Sauce

Serves 4

INGREDIENTS

4 (4- to 6-ounce) tuna steaks

3 tablespoons low-sodium soy sauce, divided use

2 tablespoons sesame oil (toasted or not)

3 tablespoons everything bagel seasoning or sesame seeds, plus more as needed

1 tablespoon neutral oil

1 pound snap peas

2 garlic cloves

1 lime

3 tablespoons gochujang

2 tablespoons tahini (or any nut/seed butter)

1 tablespoon honey

DIRECTIONS

“What to Cook When You Don’t Feel Like Cooking” by Caroline Chambers offers more than 115 recipes organized by how long they take to cook, with many in the 15- to 45-minute range. (Courtesy Union Square & Co.)

Rub the tuna steaks with 1 tablespoon of the soy sauce and let them sit at room temperature while you heat your skillet or for up to 30 minutes, if you’ve got the time.

Heat a large skillet over medium-high heat. You want it really hot, which is why you’re warming the pan while you prep the tuna.

Pat the marinated tuna steaks dry. Rub them all over with 1 tablespoon of the sesame oil (or enough to lightly coat them). Pour the everything bagel seasoning onto a plate in an even layer, then press the tuna steaks into it until completely coated all over. You might need to add more seasoning to the plate as you work.

Add the neutral oil to the skillet, which should now be piping hot. Swirl the skillet to coat it with the oil, then add the tuna steaks. Cook until the seeds on the bottom are lightly golden, 1 to 2 minutes. Use tongs to flip the tuna and cook until the seeds on the second side are golden, 45 seconds to 1 minute more. Transfer the tuna to a cutting board to rest.

Meanwhile, return the skillet to medium heat (no need to wipe it out). Add the remaining 1 tablespoon sesame oil to the skillet. When it shimmers, add the snap peas. Using a Microplane, grate in the garlic and the zest from half the lime; reserve the zested lime for the sauce. Cook, stirring occasionally, until the snap peas are crisp-tender, about 4 minutes. Stir in 1 tablespoon of the soy sauce to coat. Remove the skillet from the heat.

In a jar, combine the gochujang, tahini, honey and remaining 1 tablespoon soy sauce. Halve the zested lime and squeeze in the juice. Cover with a lid and shake vigorously to combine.

Cut the tuna into 1/2-inch-thick slices and divide among four plates. Add the snap peas. Serve with the jar (or a bowl) of tahini-jang sauce alongside for dipping and/or drizzling.

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Learn: To get a smooth sauce, you might have to use a spoon to smoosh the tahini to help it incorporate. Add a tiny splash of water if needed to make it nice and drizzleable. Too spicy? Add a little more soy sauce and honey. Not thick enough? More tahini.

Swap: Lots of swap possibilities for the snap peas! Snow peas or frozen peas will take less time, green beans will take a bit more time, and asparagus will take about the same amount of time as the snap peas.

 — Caroline Chambers, “What To Cook When You Don’t Feel Like Cooking,” (Union Square & Co., $35)

A perfect late-summer staple, this recipe comes from London-based, best-selling cookbook author Anna Jones and her forthcoming book, “Easy Wins” (Fourth Estate, $35).

“Putting peach in a sandwich might seem like a strange thing to do, but remember tomato is also a fruit,” she writes. “The tahini tempers the sweetness here.”

Jones says the inspiration came from chef Daisy Bennett — of London’s gourmet Gladwell’s Deli & Grocery.  One note of caution, though. “Your sandwich will only be as good as your peaches and tomatoes,” Jones says.

Tomato, Peach and Tahini Sandwich

Serves 2

INGREDIENTS

1 ripe peach

1 tablespoon apple cider vinegar

1 green chile, sliced

1 teaspoon runny honey

2 ripe summer tomatoes, thickly sliced

“Easy Wins” by Anna Jones (Fourth Estate, $35)

Zest of 1 unwaxed lemon

2 pieces of fresh bouncy focaccia

2 tablespoons tahini

1 bunch of arugula

Extra virgin olive oil

1/2 a bunch of basil, leaves picked

Optional: mozzarella, burrata or feta would all work well as additions

DIRECTIONS

Dress the peach: Cut the peach into eight slices and put into a bowl with apple cider vinegar, chile and honey.

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Season the tomatoes: Cut tomatoes into thick slices and put into a colander over a bowl with a good scattering of sea salt and a teaspoon of the liquid from the peach. Stir in the lemon zest.

Make the sandwich: If your bread is not super fresh, warm it in the oven or toaster in a hot, dry pan. Cut two pieces of focaccia in half horizontally to form two “sandwiches.” Spread one side of each focaccia with 1 tablespoon tahini and layer with half the arugula. Use a spoon to drizzle the other side with the juice from the tomato bowl, then some olive oil. Top the arugula with the peach, tomatoes and leaves from half a bunch of basil and sandwich together. Eat with a napkin.

— Anna Jones, “Easy Wins” (Fourth Estate, $35, out Sept. 17) 

The end of summer usually means the start of a frantic fall, when work demands, busy school days and soccer practice all collide. Dealing with dinner via drive-through may seem like a good idea at the time — it’s fast, anyway. But we’ve got an even better idea. Three hot new books are on the horizon offering easy recipes and plenty of help for busy weeknights, whether you’re an adept home cook or a reluctant one — or 8 years old and still learning.

Mark Bittman, the long-time New York Times food writer and author of more than two dozen books, is expanding his “How to Cook Everything” efforts to the pint-size set with his upcoming “How to Cook Everything — Kids” (Harvest, $35), due out Oct. 15. It’s written especially for youngsters, ages 8 to 12, with recipes that teach them basic cooking techniques at the same time. We’re talking kid faves, such as Chicken Mark Nuggets — crunchy from corn flakes — and little chocolate lava cakes.

The recipe for these kid-approved chicken nuggets can be found in Mark Bittman’s upcoming “How to Cook Everything Kids” (Harvest, $35), due out Oct. 15. (Courtesy Ghazalle Badiozamani)

These chicken nugs are crispy, easy to prepare and “waayyyy better than what you get at a drive-up window,” Bittman writes. “If you double this recipe, you’ll have enough for a lot of hungry people, or make enough to freeze the leftovers in an airtight container to heat later in the microwave.”

And those Hot Lava Cakes will delight parents, as well as kids.

We’re smitten, too, with the newest from London-based Anna Jones, a veggie-centric cookbook that’s all about simplifying cooking strategies and showcasing veggies. “Easy Wins” (Fourth Estate, $35) publishes here on Sept. 17, but it’s already a best-seller in the UK, thanks to creative, flavor-packed recipes such as late-summer tomato, peach and tahini sandwiches and brown butter roasted potatoes with a lime-caper sauce.

This recipe for a tahini tomato peach sandwich comes from Anna Jones’s new cookbook, “Easy Wins.”  (Courtesy Matt Russell)

Meanwhile, cooking Substacker Caroline Chambers builds recipes for the reluctant home chef in her just-published “What to Cook When You Don’t Feel Like Cooking” (Union Square & Co., $35).

Chambers didn’t start out as a culinary influencer, with a top-ranked Substack newsletter and hundreds of thousands of followers on Instagram, no less. Back in 2018, she was a former caterer and recipe developer with her first cookbook under her belt, “Just Married: A Cookbook for Newlyweds” (Chronicle Books), and an idea for a follow-up aimed at reluctant cooks.

Caroline Chambers, author of the new cookbook and Substack newsletter, both called “What to Cook When You Don’t Feel Like Cooking,” shares recipes that are tasty and fast to cook. (Courtesy Breana Janay Smith)

But the publishing landscape was changing dramatically, she says, and by the time she pitched the second book, publishers were looking for authors with established social media audiences. So she shelved the book idea and turned to freelance recipe development — until the pandemic hit.

The sudden lull seemed like a perfect time to try again, but this time by building her own audience and brand. She pulled out her notes and launched a “What to Cook When You Don’t Feel Like Cooking” Substack newsletter in late 2020 with easy meal ideas and recipes. It found a large subscription audience almost overnight, she says.

It wasn’t long before publishers who’d ignored her before were expressing interest in the very same cookbook she’d already pitched. The new book landed on store shelves on Aug. 13, and she’s out on tour now.

The book, which is available online, takes a very different approach to her newlywed volume. She’s had three sons since those days and realized that what seemed like an easy meal to whip up with one toddler in tow felt pretty different with two more underfoot — especially during the pandemic.

There’s no shame in not feeling like cooking even now, she says. “We’re tired. We’re mothers. We’re working people. There are great reasons we might not feel like cooking.”

The key is to have easy, complete, nutritious recipe ideas at the ready — preferably ones that take minimal time to cook and don’t dirty a whole lot of dishes in the process. The cookbook is organized by time — recipes that take 45, 30 or even just 15 minutes to cook, like her Grilled Lemon Harissa Chicken or Everything-Crusted Tuna with Snap Peas. And inspired by the pandemic grocery store experience, substitution suggestions abound — sunflower seeds instead of peanut butter, for example, or butternut squash for tomatoes.

“The core of the book,” Chambers says, “is all about making the recipe work for you and your family.”

And to do it on even the busiest nights of the week.