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.
Hi. I’m Chef Phil Anderson, Harris Teeter’s chef. Today is such a beautiful day out here in the patio. We’re going to grill some vegetables. I’ve got some evenly cut zucchini, yellow squash, red, yellow and green bell peppers, red onions, shitake mushrooms and some green onions. Let’s see what else I’ve got. I think that’s it. Oh! Eggplant.
And what I did in the kitchen was of course cut these so that they would evenly cook together. You see, this is thin and this is thicker, but they’ll cook about the same time. And what I did was that I salted it first, and then I used freshly ground pepper, that’s very important. And then, I put the olive oil over the top of it because putting it into balsamic before the olive oil, the vegetables would soak up the balsamic and that it wouldn’t spread evenly across the vegetables.
So, we mix them up in a bowl and we’re ready to grow them right now. So what we’re going to do is we’re going to grill these really nicely over direct heat. There are two ways of cooking with a grill, it’s direct heat and indirect heat. We’re going to use both methods today. We’re going to begin with the direct. I’m going to put these vegetables over direct heat, about 500 degrees or so. So, we’re going to start that right now. Nice hot grill. It doesn’t really matter the order because I’ve cut them in such a way that they’ll cook evenly. I’m going to put the tomatoes on last though. I want you to put the cut side of your peppers down first.
What we want is a really nice flavor coming out of the vegetables. You’ll get the smokiness from the charred grill. And then, what I’m going to do is I’m going to move them towards the indirect heat and cover it. That way, the vegetables will really get a deep flavor of their own juices. They’ll be really good tasting. This is a very healthy way of cooking. Your grill temperature needs to be about 150 to 500 degrees. You don’t want to get too much hotter than that. It’s like driving a car, you don’t have time to react if you’re driving too fast you don’t want to be cooking too fast. You want to be able to make the adjustments when it’s necessary.
We’re moving some of our vegetables over to the indirect area. We’ve got some nice burnt marks. Now, what I’m going to do is close this lid for about five, six, seven minutes. When we come back, we’ll have perfectly grilled vegetables.
Okay. We’ve waited for about five or six minutes and that’s enough time to have these vegetables to do their indirect cooking. We’re going to put those back into the bowl, nice texture, they’re not mushy. They’ve all cooked to about the same degree. They still have some texture to them, the color is still nice. It’s got that smoky flavor from the grill. Cut the heat. We’re going to add a little bit of pepper, just a pinch. Toss it. Add some salt. Let’s add around a little bit more. A little splash of vinegar and with just a little bit more of olive oil.
And there you have it. Some really nice saucy great tasting grilled vegetables. Now, if you didn’t have a grill, you could put them on a roasting panel like this, put them in the oven and go on and have them for about fifteen minutes. You’ll have a really nice roasted vegetables. Same cut, same selection of vegetables. We’ve paired the grilled vegetables with a California Chardonnay Wente Morning Fog. It’s an awesome Chardonnay. It cuts through the smokiness of the vegetables. I hope you enjoy this recipe.