Eve Passman looks at how Mel Brooks uses humor to counteract the "encroaching darkness of life's banality." Written as part of the American Masters Digital Archive project, this essay draws on original interviews conducted for “Mel Brooks: Make a Noise” directed by Robert Trachtenberg, including ...
Discover the enduring friendship between television personality Dick Cavett and his mentor iconic comedian Groucho Marx. Their relationship is chronicled through interviews with Cavett, archival footage and interviews with George Burns and others.
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Serves 2 to 3 "When I find a beautiful piece of tuna at my market, I like to make this tuna tartare. I cut the fish into small dice with a sharp knife and never use a food processor as it tends to make the ...
Serves 2 "Cod is one of my favorite fish. It’s flaky, moist, easy to find and affordable. I like to serve it slightly undercooked, but of course you should prepare it to your own liking. Here it is served with a garnish of mushrooms, scallions, ...
Serves 2 "This simple baked salmon is served with one of my favorite sides, endive gently cooked until tender and caramelized. My wife liked her salmon very rare, whereas I prefer it a little more cooked. The cooking time for the salmon will really depend ...
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 John Ford/John Wayne: The Filmmaker and the Legend (2006). Chapters: 00:00 How "The Quiet ...
Serves 4 "When you buy a pork butt, you are buying pork that is cut from the shoulder of the pig. The story is that in colonial New England, the shoulder cut was stored and distributed in barrels known as butts, and somehow the name ...
Experience the story of the Oscar-winning Indigenous artist from her rise to prominence in New York’s Greenwich Village folk music scene through her six-decade groundbreaking career as a singer-songwriter, social activist, educator and artist.
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Serves 2 "Whether you call it pasta fagioli, pasta e fagioli or pasta fasul, pasta fazool, the name translates to “pasta and beans.” This is a rustic, economical and filling dish that’s full of flavor and always accessible when you have a well-stocked pantry. I ...
Serves 4 "This is my friend Ed Giobbi’s recipe. He created this dish many years ago in New York. Ed talked about his grandmother's recipe that tossed pasta with a salad of raw tomatoes or early spring vegetables. Now known as pasta primavera, it’s one ...
