Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
Chef Nora Pouillon from Restaurant Nora creates a Hearts of Palm Salad. Dressed with preserved lemon peel, cilantro, Italian ...
parsley, extra virgin olive oil, and grass-fed organic cured beef, this salad will fill you up & keep you light.
Tags:Hearts of Palm Salad Recipe,Divya Gugnani,Hearts of Palm Salad,how to make Hearts of Palm Salad,organic Hearts of Palm Salad recipe
Grab video code:
Daviae Cognani: Hi, I'm Daviae Cognani and we’re here at Chelsea Market for Sunday supper, a benefit for the James Beard Foundation and Robert Fulton House's. They’ve gathered 40 of the countries finest chefs, so let’s go behind the burner and meet one of them.
I'm here with Nora Pouillon from Nora Restaurant, Restaurant Nora.
Nora Pouillon: Oh yeah.
Daviae Cognani: In Washington DC and I stumbled on the name because I was just going to say Nora and I was going to say Restaurant Nora and tell me the story behind them in.
Nora Pouillon: The restaurant has been there for 30 years. I opened in 79 and that time when you called something on the Nora, like now Daniel and all the other names, people—and the first certified organic restaurant in the country. This is grass-fed organic peas.
Daviae Cognani: Okay, can I try that?
Nora Pouillon: Yes. And has been cured for six weeks and with this we will serve with salad and the salad is made with—that we put into little Julienne and there are some preserved lemon.
Daviae Cognani: And the aroma just comes through.
Nora Pouillon: —leaves, cilantro leaves.
Daviae Cognani: Italian flat leaf parsley?
Nora Pouillon: Yes.
Daviae Cognani: So, how did you preserve the lemon?
Nora Pouillon: You have to put half a little across on top and then just take salt in it and you’d put it in a jar, fill it up, we’d fill it up with some more lemon juice and you will leave it. Marinade to marinade like this for weeks. You can only use the pea. You don’t use the—inside. You get rid of the particles, it's too salty, we would put a little olive oil on top of this replace it because it has the lemon so it does not need anymore vinegar. And then just present it on top of a—make it look little neat. When you go in the store, you buy the freshest and the most organic thing that’s in season. You come home and then you use the recipe as a guideline. You really don’t follow it completely to the tea, you know? People always said, “Oh but I don’t have to sit home, how can I do this recipe?” And I said, substitute, substitute.
Daviae Cognani: So, take on the flavors that you really enjoy and you know put them in the dish and looking forward to visiting you in DC.
Nora Pouillon: Thank you.
Daviae Cognani: Stay tuned to Behind the Burner, where we give you the tips, tricks, and techniques that are laid in the culinary world on fire.