American Masters

"Global Groove" is a smorgasbord of experimental visual expressions. Artist Nam June Paik and his team have laid out a dense palette of video art in a stream-of-conscious presentation that influenced decades of work that followed. The project served as a manifesto on global communications and brought together Neo-Dada sensibilities to truly disrupt the television-viewing experience.

This is Culinary Futurism. Filmmaker Dustin Nakao-Haider follows Chicago-based chef Ethan Lim as he creates vibrant dishes inspired by the rich, complex history of Cambodia. Drawing on his family’s culinary legacy of over half a century, Lim’s award-winning cooking imagines how Cambodian cuisine might have evolved had the civil war not paused its growth.

Filmmakers Desmond Love and Eden Sabolboro illuminate the world of visual artist Senghor Reid, who draws inspiration for his paintings from current events and from his hometown of Detroit. Reid’s colorful and evocative paintings of human subjects in strange yet familiar environments inspire audiences with future visions of hope and possibility.

Filmmaker Alicia G. Edwards provides an intimate look into the life and work of Walshy Fire, a Grammy Award-nominated music producer and DJ. Discover why audiences pull up whenever and wherever Walshy Fire takes the stage, from his Caribbean-tinged childhood—when he first experienced the dancehall and reggae music scenes—to his current work as an electrifying producer and performer.

The Ground I Stand On is a lyrical and meditative documentary short that explores the work and creative process of Alejandro Jimenez, Mexico’s 2021 Slam Poetry champion. See how his life experience as a U.S. immigrant farm worker shapes his unique vision of the power of poetry and its connection to a collective past.

Filmmaker Sergio Rapu follows Anishinaabe artist Jonathan Thunder as he dives deep into the inspirations behind his surrealist paintings and animations. From the killing of an iconic American hero to critical perspectives of how indigenous people were portrayed in early children’s cartoons, Thunder’s art prompts viewers to take a critical look at our shared mythologies.

Filmmaker Juanita Anderson follows visual artist Sydney G. James, whose bold brush strokes in murals and large-scale paintings amplify the presence of Black women, Black families and Black culture in her hometown of Detroit. Through her work as a mentor and as co-founder of the BLKOUT Walls Mural Festival, James inspires her fellow Detroiters to come together to celebrate their community.

Filmmaker Brooke Pepion Swaney profiles independent film actress Lily Gladstone as she prepares for the release of "Killers of the Flower Moon." Drawing from her childhood on the Blackfeet Reservation in Montana and her peripatetic life as a professional actor, Gladstone learns to stand on her own two feet in order to make her voice heard.

For tuna tartare, Pépin recommends dicing the fish with a knife instead of using a food processor, which tends to make the fish mushy. He serves his tartare with onions, scallions and a garnish of bread and cucumbers.

Cod is a flaky and affordable fish. Jacques Pépin serves his with a garnish of vegetables including mushrooms, scallions, radishes and olives, but it can be made with any leftover vegetables you may have.

Jacques Pépin's method for a simple baked salmon includes a sauce of ketchup, sesame oil, and hot sauce. He serves it with a side of caramelized endive.

On February 3, 2006, Martin Scorsese spoke with director Sam Pollard about the partnership between John Ford and John Wayne and how their films have impacted his career. Interview conducted for "American Masters — John Ford / John Wayne: The Filmmaker and the Legend" (2006).

The slow roasting of this dish makes for a tender and juicy pork. Pépin serves his with ratatouille, or stewed vegetables made up of zucchini, eggplant and tomatoes.

Pasta fagioli, or "pasta and beans," is a filling dish with pantry friendly ingredients. Pépin's version uses cannellini beans.

This versatile pasta recipe, adapted from Jacques' friend Ed Giobbi, can be tossed with a salad of any vegetables that are in season. Microwaving the veggies helps this dish come together quickly.

In the summer, Pépin likes to use fresh basil from his garden to make this pesto recipe. The basil puree can also be made ahead and frozen to enjoy in the colder months.

Another take on blueberries, lemon and mint from Jacques Pépin transforms the fruit into a simple and refreshing dessert.

This lemon posset is one of Jacques Pépin's simplest recipes. Adapted from Claire Clark the former pastry chef at The French Laundry, this chilled citrus dessert includes blueberries and mint.

Jacques Pépin adapted this recipe from his time as a breakfast cook at the Hôtel Plaza Athénée in Paris. Jacques uses melted vanilla ice cream and bananas here, but any flavor ice cream or fruit would work well.

On September 21, 1998, Harry Belafonte spoke about the intersection of music and race and the influence that Paul Robeson had on his career and the Black community as a whole. Interview conducted for "American Masters—Paul Robeson: Here I Stand" (1999), directed by St. Clair Bourne.