Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
EMMY NOMINATED SERIES directed by and starring Steve Buscemi is back for a second season!!! Park Bench is a local's take on the special people, places, and spirit of New York City. Through unscripted moments with average New Yorkers and Steve's celeb friends, Buscemi takes viewers on a funny, first-hand journey/misadventure, told in his unique voice.
Journey to the Draft is an organic, unscripted, docu-series that follows three college football players, all with promising professional careers. These young men attend different schools across the country and play a variety of positions on the field, but at the end of the day they share one goal:to play in the NFL. The AOL docu-series follows players Leonard Williams, Kevin White and Marcus Peters.
Connected features the personal stories of six New Yorkers woven together into one of the most intimate series ever. This groundbreaking show changes the nature of storytelling by giving each character a camera to document their lives. The result is a unique format revealing as different as everyone appears to be, we are all universally Connected.
Wake up to your world in 2 minutes.
"Stricly Come Dancing presenter Tess Daly and The Saturdays' Rochelle Humes talk to mums about their experiences of being mum. Whether the daughter of a Rolling Stone, in one of the most famous girl bands the world has ever known, or a parent coping with disability as well as family life, each mother in Being Mum shows that the feelings, challenges and rewards of motherhood are universal no matter the surroundings you find yourself in."
Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
"INSPIRED" features celebrities, visionaries and some of the biggest newsmakers of our generation, recounting the stories behind their biggest, life-changing moments of inspiration.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
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.”
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.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
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.
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.