The comedic actress, known for roles in “White Chicks” and “Freaks and Geeks,” has teamed up with her ex-husband, Marc Silverstein, to host an NYC “garage sale” — the proceeds of which will go to causes close to her heart.

The event takes place this Saturday and Sunday at Cure Thrift Shop (97 3rd Ave.) from noon to 5 p.m. The former couple will even be on hand to sell swag that was stuck in storage since they relocated from Los Angeles to New York City during the pandemic.

View this post on Instagram

A post shared by Cure Thrift (@curethrift)

Founded in 2008 by Elizabeth Wolff — a self-described thrift shop-scouring, dumpster-diving New Yorker, who dedicates her life to finding a cure for juvenile diabetes — the purpose-driven emporium has become one of the “CougarTown” star’s favorite haunts.

“I love Cure Thrift and shop there myself,” Philipps told the Daily News on Friday.

“Liz Wolff has an incredible eye and I love that Cure has a charity component,” she added. “Amy Sedaris had done pop up sales with her and after Liz and I met, I knew the only way Marc and I could do this sale was with Cure.”

During a Fashion Week event at The Plaza Hotel on Thursday, Philipps revealed that her best friend, five-time Oscar-nominated actress Michelle Williams, also donated some items to sell off.

A portion of the proceeds from the sale will go to benefit organizations supporting women’s reproductive rights. Philipps, who opened up in 2019 about having an abortion at the age of 15, has long been a staunch advocate for reproductive freedom.

View this post on Instagram

A post shared by Cure Thrift (@curethrift)

The actress initially promoted the weekend event in a Jan. 27 Instagram video, describing it “as the garage sale to end them all” and laid out the ground rules (no early birds! no cash! and no being a jerk to anyone at the sale, etc).

On Friday, Philipps again promoted the sale while shouting out friend Gwyneth Paltrow for “paving the way by talking about a different way to separate” — nodding to Paltrow’s “conscious uncoupling” from ex-husband, Chris Martin.

Philipps and the “I Feel Pretty” filmmaker, who wed in June 2007, quietly separated in 2021. The former couple share two children, Birdie Leigh, 15, and 10-year-old Cricket Pearl.

Cory Althoff, 34, wanted to maintain his normal lifestyle as a software company executive, the source told the gossip site. The news came after many speculated the separation was related to Bobbi’s awkward interview and mysterious falling out with rapper Drake.

In his court documents, Cory cited July 4 as the date he and Bobbi split up, which was around the same time the podcaster landed Drake on her show, “The Really Good Podcast.”

Drake and Bobbi Althoff have an interview otw pic.twitter.com/hNT9GE2Cxg

— Drake Fan Page (@DrakeDirect_) July 14, 2023

The interview featured Bobbi Althoff and Drake in bed together — and fully clothed — having an awkward conversation. Online users questioned why the interview was deleted in August, and TMZ’s sources confirm that the two had a major falling out.

The Grammy-winning artist apparently invited the podcaster to one of his concerts in L.A. on Aug. 12, but only offered her a general admission pass.

Sources say the podcaster was upset she did not receive a VIP pass and even tried to force her way backstage at one point. She was even captured in a video by fans during the night looking less-than-pleased.

“As most of you have heard, Cory and I have filed for divorce,” Bobbi wrote on Instagram late Wednesday. “As sad as I am right now, I am so thankful for the time I got to be his wife.”

The two share daughters Isla, 1, and Luca, 3, and the father is reportedly seeking joint physical and legal custody of the children.

Premiering Feb. 16, “Snoopy Presents: Welcome Home, Franklin” will explore the origin story of beloved character Franklin Armstrong, who was first introduced to primetime viewers in 1973’s “A Charlie Brown Thanksgiving.”

While the cartoon’s inclusion of diversity was welcomed in the aftermath of the tumultuous Civil Rights Movement, the show hit a sour note with viewers by segregating its only Black character from the rest of the Peanuts gang — having him seated by himself on a beach chair on the opposite side of the table, during what would’ve otherwise been a festive dinner scene.

But the recently released trailer for the upcoming special takes the racist undertones of yester-century head on with a plot twist. This time, when the Peanuts crew sits down for a similar group meal, there’s a seat at the table for Franklin.

“Hey, Franklin, we saved you a seat over here,” Linus van Pelt says, motioning to a place next to Charlie Brown.

The official synopsis for “Welcome Home, Franklin” describes the character as a military kid who’s new to town. After receiving a notebook from his grandfather filled with advice on friendship — and a few futile attempts at trying to make new pals — Franklin enters a soap box derby race and eventually bonds with Charlie Brown.

Before making his TV debut, Franklin was originally introduced in Charles Schulz’s widely read “Peanuts” comic strip on July 31, 1968 — less than four months after the assassination of Dr. Martin Luther King Jr.

According to lore, a white school teacher in California named Harriet Glickman wrote a letter to Schulz in which she urged the cartoonist to add a Black character to the comic in an effort to bridge racial gaps.

Commercials for Super Bowl LVIII reportedly have an average cost of $7 million per 30 seconds of air-time — up 75% from roughly $4 million a decade ago.

As the buzz builds around what will surely be the most-watched event of the year (Super Bowl LVII took the crown in 2023 with over 115 million viewers), some companies have gotten into the habit of releasing their spots a few days before kickoff.

So far, some of our favorites include an action-packed Doritos ad with two gravity-defying grandmothers, as well as Sir Patrick Stewart donning a leather helmet on Paramount Mountain. Here’s our list of the best Super Bowl sneak peeks:

Doritos Dinamita

Jenna Ortega’s faux-grandmothers “Dina and Mita” go on the attack, after the last bag of Doritos Dinamita are taken from the grocery store. “It’s not ‘dynamite,’ it’s ‘Dinamita,'” is sure to be one of the more memorable lines from this year’s ads.

Paramount+

Sir Patrick Stewart still has his old football uniform, and he’s only got one play on his wristband: “Throw the Child.” In this case, the child just so happens to be Arnold from Nickelodeon’s “Hey Arnold!,” with his football-shaped head.

The star-studded commercial also includes NFL quarterback Tua Tagovailoa, “Survivor” host Jeff Probst, Knuckles from the “Sonic” franchise, talk show host Drew Barrymore, and cartoon Peppa Pig, among other stars and characters — showcasing the streamer’s wide-ranging viewing options.

Uber Eats

“In order to remember something, you gotta forget something else,” is Jennifer Aniston’s mantra in this Uber Eats commercial, which leads to an awkward interaction with her former “Friends” co-star David Schwimmer.

Even more frightening, “Posh Spice” Victoria Beckham can’t seem to remember the name of her former girl group, while country star Jelly Roll doesn’t recall getting face tattoos.

Coors Light

The Coors Light “Chill Train” is back, and makes a Kool-Aid Man-esque entrance into a family’s living room. But when you see who’s driving, you can’t be mad. Besides, he knows a “guy who can fix this.”

Oreo

Oreo’s first Super Bowl ad since 2013 takes an alternative look at decisions that have shaped history, from the famed Trojan Horse entering the city of Troy, to Kris Jenner signing the first contract for “Keeping up with the Kardashians.” Have people really been “twisting on everything this whole time?”

Google Pixel

In one of the more heartfelt commercials of the year, Google Pixel follows a blind man named Javier as he uses “Guided Frame” mode on the Pixel 8 to capture significant moments throughout his life. When you hear the beeping of the heart monitor, just make sure there’s a Kleenex nearby.

Bud Light

Everyone’s wildest dream instantly comes true in this Bud Light commercial, which appears to pitch the product as some type of magic genie. Did Post Malone really wish for a T-Rex? It seems like the wishes in this one could’ve been better.

Dove

Dove uses this 30-second spot to champion its Body Confident Sport program, which aims to make the world of sports a stronger place of belonging for young girls. As it notes in the ad, “45% of girls quit sports by age 14,” but it’s not due to the hard knocks.

Booking.com

There are only three alternate versions of Tina Fey in the Fey-verse, but they’re all amazing. Booking.com gets the message across in an incredibly efficient manner, employing other fan-favorites including Jane Krakowski (as Splurgey Tina) and Glenn Close (as Wild Tina). Who are you booking with?

BetMGM

Sorry, Tom Brady! In this BetMGM commercial, the G.O.A.T. has won too much and is therefore not allowed to keep winning. But good news for everyone else who isn’t Tom Brady — if you love sports betting, you’re in.

With News Wire Services

These recipes come from Jordan Catapano and Jocelyn Dunn, two sisters who founded the bartending company This Girl Walks Into a Bar, headquartered in Southern California. Naturally, the sisters suggest using their trademarked This Girl Walks Into a Bar margarita mixers in these recipes, if you can find them in the area or on Amazon, but feel free to substitute with your favorites. And because this is 2024, with the no-drinking trend soaring to new heights, they’ve included nonalcoholic versions, as well.

“We’ve got three incredible-tasting cocktails for your Super Bowl LVIII party that your guests will love,” says Catapano. “They’re all easy to make and pair with everything from seven-layer dip to barbecue. Go team!”

“Spicy Blitz” Margarita

Serves one

INGREDIENTS

Lime

Tajin rim

1 or 2 jalapeno slices

2 ounces tequila

2 ounces margarita mix

1 ounce triple sec

DIRECTIONS

Run a lime around the rim of your margarita glass and dip it into the Tajin. Fill with ice and set aside. Muddle the jalapeno slices in your glass with the tequila. Strain into a martini shaker filled with ice. Add the margarita mix and the triple sec. Shake well to mix, then strain into your margarita glass. Garnish with a slice of jalapeno and lime and serve.

Mocktail option: Omit the tequila and substitute orange juice and simple syrup for the triple sec.

“Hail Berry” Strawberry Beer Cocktail

Serves one

INGREDIENTS

2 chopped strawberries

1 to 2 jalapeno slices

1 ounce tequila

1 ounce margarita mix

1 Mexican beer

Tajin rim

DIRECTIONS

For the best-tasting drink, make sure all the ingredients are well-chilled before use.

In a martini shaker, muddle the jalapenos and strawberries in the tequila and margarita mix until they are well broken down. Strain into a chilled beer or pint glass rimmed with Tajin. Slowly add the beer, then garnish with a strawberry and jalapeno.

Mocktail option: Skip the tequila and use your favorite nonalcoholic beer.

“Ice the Kicker” Minty Hard Iced-Tea Lemonade

Serves one

INGREDIENTS

2 mint sprigs (one for muddling, one for the garnish)

2 ounces vodka, bourbon or tequila

2 ounces iced tea

2 ounces lemonade

.5 ounce simple syrup

Lemon (for the garnish)

DIRECTIONS

In a martini shaker, muddle the leaves from one sprig of mint in your spirit of choice until the spirit takes on a nice, green hue. Add the iced tea, lemonade and simple syrup and fill with ice. Shake well and strain into a tall glass filled with ice. Garnish with mint and a lemon wheel.

Mocktail option: Skip the alcohol and substitute 2 ounces of club soda.

— Recipes courtesy of Jordan Catapano and Jocelyn Dunn of This Girl Walks Into a Bar

While the arancini’s slow-cooked risotto is amazing, “it’s the homemade pepper and heirloom tomato sauce that just might upstage the main event,” she says, calling it “a winning combo you can bet on.”

Mozzarella Arancini with Tomato and Roasted Pepper Sauce

Serves 10 to 12

INGREDIENTS

Sauce:

1 Anaheim red chile pepper

1 Fresno chile pepper

1/2 yellow bell pepper

1 medium yellow onion, roughly chopped (1½ cups)

4 large garlic cloves, unpeeled

Olive oil, salt and pepper

3 pounds large, red and yellow heirloom tomatoes, roughly chopped

3 tablespoons unsalted butter

1/4 cup loosely packed basil leaves

Risotto:

4 cups chicken stock

3 tablespoons unsalted butter, divided use

1 tablespoon olive oil

1/2 cup yellow onion, finely diced

1 cup arborio rice

2 cloves garlic, minced

1/2 cup dry white wine

3/4 cup Parmesan, grated

2 tablespoons mascarpone

1/4 cup flat leaf parsley, minced

Filling:

4 ounces mozzarella or fontina cheese

1/2 cup flour

Salt and pepper

2 eggs

1½ cups Italian breadcrumbs

2 cups canola oil or vegetable oil, for frying

DIRECTIONS

Heat broiler. Line a sheet pan with parchment paper.

Stem and seed the peppers, cut them in half lengthwise, then lay them on the prepared pan, skin side up. Add the chopped onions and unpeeled garlic cloves to the sheet pan. Drizzle with olive oil and season with salt and pepper. Broil until the skin on the peppers is blistered or blackened, rotating the pan as necessary.

Transfer peppers to a heatproof bowl and cover with plastic wrap. After about 10 minutes, remove the skin from the peppers. Remove skins from garlic as well.

In a large pot, heat 2 tablespoons olive oil. Add the chopped tomatoes, 1½ teaspoons salt and a little pepper. Cook over medium heat until the tomatoes start to break down.

Add the peppers, onions and garlic to the tomatoes and cook for 10 to 15 minutes more. Let mixture cool slightly, then transfer to a blender or Vitamix. Add the 3 tablespoons unsalted butter and fresh basil. Blend to combine, then turn speed up to puree. Cool and refrigerate. When ready to serve, reheat until simmering.

For the risotto, heat the chicken stock in a medium saucepan set over low heat, keeping it at a simmer.

In a separate larger pot, heat 1 tablespoon butter and 1 tablespoon olive oil. Add the finely diced onion and saute until translucent. Add the rice, stirring to coat. Add the garlic and cook for 30 seconds. Then add white wine and let it cook, stirring as needed, until mostly absorbed.

Add the simmering chicken stock, ½ cup at a time, gently stirring as it cooks and waiting until the liquid has been absorbed before adding more. The total cook time will be 18 to 22 minutes. When the rice is al dente, add the last 2 tablespoons of butter, the Parmesan, mascarpone cheese and fresh parsley. Spread the risotto on a sheet pan to cool. (Cover and refrigerate if making ahead.)

Get ready to form the arancini: Cut the mozzarella into 1/4- to 1/2-inch cubes. Create a dredging station by setting out three shallow bowls. Place the flour in the first bowl and season it with salt and pepper. Whisk eggs well and pour into the second bowl. Place the breadcrumbs in the third.

Spreading a dollop of rice in the palm of your hand. Add a piece or two of cubed cheese, then roll the rice around the cheese to form a ball, making sure the cheese is completely encased.

Dip the rice ball into the flour mixture, then the egg. Shake of any excess and then roll the rice ball in the breadcrumb until well coated.

Heat oil in a deep saucepan to medium high, about 350 degrees. Using a slotted spoon, add arancini to oil and fry in batches without overcrowding the pan. Drain on paper towels. Repeat until all arancini are golden brown.

Serve with the heirloom tomato and roasted pepper sauce.

— Sonya Keister, “Chef’s Table: Concepts and Recipes for Gathering” (Keister, $40)

To fully appreciate the dish, he writes, “you must view pork fat as a feature, not a bug.”

“There’s no subtlety about what you’re enjoying: distinct striations of skin-fat-meat-fat-meat on the pork, enrobed in a warmly spiced, caramelized and sweet deep-red glaze so luxuriant it would make rubber tires taste good,” he continues as he describes a recipe developed for the book by test cook Carmen Dongo at America’s Test Kitchen.

Red-Braised Pork Belly 紅燒肉

Serves 6 to 8

INGREDIENTS

2 tablespoons vegetable oil

1/4 cup (2 ounces) rock sugar, crushed

2 pounds skin-on center-cut fresh pork belly, cut into 2-inch pieces

1 (4-inch) piece ginger, sliced into thin rounds

2 tablespoons soy sauce

1 tablespoon dark soy sauce

2 star anise pods

2 cinnamon sticks

1/4 teaspoon table salt

5 cups water

2 scallions, sliced thin

DIRECTIONS

Heat an empty, 14-inch flat-bottomed wok over high heat until just beginning to smoke. Reduce heat to medium-high, drizzle oil around perimeter of wok and heat until just smoking. Add sugar and cook, stirring constantly, until sugar has melted and mixture is amber-colored, about 1 minute. Carefully add pork belly and cook, tossing slowly but constantly, until fat begins to render and pork begins to brown, about 7 minutes.

Stir in ginger, soy sauce, dark soy sauce, star anise, cinnamon sticks and salt and cook, stirring frequently, until fragrant, about 30 seconds. Stir in water and bring to boil. Reduce heat to medium-low, cover and simmer until paring knife inserted into pork offers no resistance, 70 to 80 minutes, flipping pork pieces halfway through cooking.

Increase heat to medium-high and vigorously simmer, uncovered, stirring frequently, until sauce is thickened and begins to coat pork, 10 to 25 minutes.

Off heat, let pork rest for 5 minutes. Using a wide, shallow spoon, skim excess fat from surface of sauce and remove ginger, star anise and cinnamon sticks. Sprinkle with scallions and serve.

Note: Look for pork belly that is sold as one whole piece, about 2 inches thick, with a decent amount of fat. We prefer skin-on pork belly to achieve traditional textures and flavors; if you cannot find skin-on pork, you can use skin-off.

— Courtesy Kevin Pang and Jeffrey Pang, “A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese)” (America’s Test Kitchen, $35)

We will start by acknowledging that deep-fried chicken wings are very, very good. And when I am out and about in a bar-ish setting, it’s difficult to pass them up.

But deep frying chicken wings – or really anything – at home? Very rare in my kitchen. It’s messy, it calls for lots of oil, and then you have to make a whole lot to justify the amount of oil you use.

For this year’s Super Bowl festivities, consider a simpler way.

I am among the many who have had their lives enriched by the air fryer. In a short amount of time, you can make a variety of crispy and crunchy foods without a bottle of oil, excessive splattering or quite so much guilt. And hooray, fried chicken wings are one of the foods the air fryer is made for.

All you have to do is toss the wings in a small bit of oil and place them in the air fryer. Toss them around again at least once during frying so they brown evenly. Then toss the now-crispy wings with a simple butter-hot sauce mixture, serve up a ridiculously easy homemade blue-cheese dip, and you’re ready for game day. Or just a fabulous snack.

What turns ordinary chicken wings into Buffalo wings is that hot sauce with melted butter. And while there are folks who prefer one hot sauce or another, many of us feel it’s not a classic buffalo wing without Frank’s Red Hot Sauce. This just-the-right-amount-of-spicy sauce has the perfect balance of vinegar and heat, so you can glug that red love onto the wings and not worry about blowing your taste buds out.

Want it spicier? Add more Frank’s, and maybe a bit of cayenne pepper.

Don’t want to make your own blue cheese dip? That’s cool. Buy some. But buy a good one. You made your own wings; give them a sauce they deserve. I’m a fan of Marie’s blue cheese dressing, which can be found in the produce section in the refrigerator case.

Including carrots and celery makes us all feel better about the wings. One wing, one carrot, one wing, one piece of celery. And don’t forget to dip the vegetables in that blue cheese dip too. Tomorrow you can have a salad.

If you want to make the wings ahead of time, just reheat them in a 300-degree oven for about 15 minutes.

Serves 6

Wings:

2 pounds chicken wings, flat part and “drummies” separated, tips saved for stock

2 tablespoons olive or vegetable oil

Kosher salt and freshly ground pepper to taste

Buffalo Sauce:

2/3 cup Frank’s Red Hot Sauce

4 tablespoons unsalted butter, melted

Blue Cheese Dip:

1/2 cup sour cream

1/4 cup mayonnaise

1/2 cup crumbled blue cheese

1 to 2 tablespoons whole milk, half and half, or heavy cream

1 tablespoon lemon juice

1/2 teaspoon Worcestershire sauce

2 finely chopped scallions, white and green parts

Kosher salt and freshly ground pepper to taste

Carrots and celery sticks for serving

Cook the wings: In a large bowl, toss the chicken wings with the oil, salt and pepper. Place them into the basket of the air fryer; they can overlap a bit, but they shouldn’t be stacked. Cook for 25 to 30 minutes at 400°F if your air fryer has temperature settings, or the dual cook setting if it doesn’t. Turn the wings halfway through the cooking, redistributing them so they cook more evenly. Remove them when they are browned and crisp.

Make the Buffalo sauce: While the wings are cooking, combine the Frank’s Red Hot Sauce and the melted butter in a large bowl.

Make the blue cheese dip: In a small bowl, mix together the sour cream, mayonnaise, blue cheese, 1 tablespoon milk, lemon juice, Worcestershire sauce, scallions, and salt and pepper. If the dip is thicker than you’d like, add the extra tablespoon of milk (or other dairy product).

Transfer the hot cooked wings to the large bowl and toss with the buffalo sauce. Transfer to a serving platter and serve with the Blue Cheese Dip and carrot and celery sticks.

—-

Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at https://themom100.com/. She can be reached at Katie@themom100.com.

The Masters sisters grew up in New York with a Jamaican father and an English mother, so The Edge is the natural confluence of their roots and upbringing. Their menu features dishes like Jamaican ackee and saltfish, British fish and chips and the classic New York combo of bagels with smoked salmon.

Justine was always naturally entrepreneurial with a minimum of five different jobs, while Juliet was a private chef. When they saw an opportunity to take over the space, located in a serene setting near City College of New York, it only made sense to seize it. Since opening, The Edge Harlem has become a neighborhood staple that appeases a wide range of palates — “from 85-year-olds to hipsters,” as Justine puts it.

When I walked in, the first thing I noticed was the thoughtfully decorated interior. The exposed-brick walls had no shortage of art, which primarily consisted of pieces from Victorious, an exhibition by artists Kim Hill, Jessica Sarkodie and Olivia Merchant that focuses on their African and Black American legacies.

Now, let’s talk about the food. In addition to dinner, The Edge Harlem offers brunch both during the week and on weekends. Their menus are separated into three categories: Jamaican, English, and New York. The bestsellers are their coconut fish burgers and codfish fritters. While I didn’t try the coconut fish burger, it’s not hard to understand why the codfish fritters are so popular. They’re a pop-in-your-mouth tasty snack that I could easily foresee myself mindlessly eating while chatting over drinks with friends, or while watching their live music every Wednesday from 7 p.m. to 10 p.m.

As a Jamaican-inspired restaurant, naturally the jerk chicken is another sought-after dish. It’s incorporated in several familiar dishes, such as jerk chicken and waffles, jerk chicken wings, jerk chicken Caesar salad and a jerk chicken Caesar wrap. Having fallen victim to a viral TikTok food trend, I decided to try the jerk chicken Caesar wrap. Let’s just say: run, don’t walk, to try it. The fresh crunch of romaine lettuce mixed with that subtle but prominent jerk spice makes eating this thing addictive. It doesn’t hurt that the fries that come with it are as golden as the Jamaican sun.

While I love a good cocktail, the Jamaican sorrel drink could have transformed me into a health nut in the blink of an eye. This traditional drink from the Caribbean is wine-hued but the hibiscus-based, herbaceous beverage is both nonalcoholic and a great source of antioxidants. If booze is more your thing, The Edge serves wine and beer, including a selection of wine-based cocktails.

If you really want to get a taste of island life, don’t skip out on ordering a side of festival, a crunchy, fried Jamaican dumpling. Another can’t-miss dish is the ackee and saltfish, the national food of Jamaica — but it is available on weekends only.

And don’t forget the other two nationalities on the menu. From their New York items, go for the black bean veggie burger or the Edge BLT on Texas toast. Want to visit England instead? The savory pie of the day, which is always vegetarian and served with mixed greens, will quickly transport you across the pond.

No need to plan a country-hopping getaway; just hop on the A, C, or D train to 145th St and head to The Edge for a three-for-one experience right here in NYC.

• Address: 101 Edgecombe Ave, New York, N.Y. 10030
• Phone: (212) 939-9688
• Hours: Tuesday to Sunday 11 a.m. to 10 p.m.; closed Mondays (kitchen closes from 4-5 p.m. daily with drinks only available during that time)
• Prices: Weekday brunch $7 to $18; weekend brunch $8 to $20; dinner $8 to $28; sides $6 each or 3 for $15
• Takeout and delivery available; reservations via Resy.

Have a suggestion for a great hidden dining gem in your neighborhood? Reach out to Kaitlyn with your recommendations at nomannomad.net@gmail.com.

Oscar and two-time Tony Award nominee Amy Ryan has been tapped to take on the role of Sister Aloysius in the Scott Ellis-helmed production, the Roundabout Theatre Company announced Tuesday.

“Ms. Daly was unexpectedly hospitalized on Friday and unfortunately needs to withdraw from the production while she receives medical care,” the company said.

No reason was given for Daly’s hospitalization, but Roundabout said the 77-year-old “Cagney & Lacey” star is expected to make a full recovery.

John Patrick Shanley’s Tony- and Pulitzer Prize-winning play was originally scheduled to begin previews on Friday, but pushed its first performance to Saturday following Daly’s hospitalization.

Understudy Isabel Keating stepped into her role over the weekend and will continue performances through Feb. 11. Ryan’s first performance is scheduled for Feb. 13.

“With respect and admiration for Tyne, we wish her the best and a quick recovery,” said Ellis. “We are grateful that Amy Ryan said yes — in a quick minute — to join our company and take on the role of ‘Sister Aloysius.’ We deeply appreciate Isabel Keating, who remarkably stepped in with a day of rehearsal and allowed us to get the production up on its feet during this first week of performances.”

Ryan, who starred in the movie “Gone Baby Gone” and TV shows including “The Office” and “The Wire,” was last seen on Broadway in 2005’s production of Tennessee Williams’ “A Streetcar Named Desire.”

She joins her “Doubt” co-stars Liev Schreiber (as Father Flynn), Quincy Tyler Bernstine (Mrs. Muller) and Zoe Kazan (Sister James) in the new production, which is now set to officially open March 7, a week later than originally planned.

The limited engagement runs through April 14 at the newly renamed Todd Haimes Theatre.