Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity. We'll hear their inspiring stories firsthand, whether fighting back from a career-ending injury or transforming their lives and bodies through diet and exercise.
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.
The Future Of Us is a powerful original series from television personality, futurist, filmmaker and techno-philosopher, Jason Silva. In this series, Silva shares his excitement around recent discoveries and inventions.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
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.”
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
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.
Hi, I’m Amy Riolo. Today I’m working in the kitchen at Silertab in Arlington, Virginia. And I’m making dill and fetes stuffed turkey burgers with cucumber, string beans and olive tapenade salad. In this segment, I’m going to show you how to make our burgers. So let’s get started. And what I’m going to use is a pound of ground turkey. And the great thing about this turkey, I got this from Harris Thiter and you can actually buy ground turkey breasts instead of just random turkey meat. So this is about 98 percent fat-free. It’s a wonderful option that you can eat all the time. You don’t have to be worried about the fat content in it all. So it’s really great thing to start with placing some of the other more fatty meats with this turkey. So I’m going to add that right into our food processor. You don’t need a food processor, you can just stir this up together at home and you’ll be absolutely fine. But I’m using a food processor here because it makes combining it easier and it actually makes everything a little bit more fine. Now what I’m going to add to the food processor is a tablespoon of desian mustard. This is one of the things that gives our turkey breast a lot of flavor. These are mustardous kind of one of those secret things that not only helps bind but it gives you a lot of flavor. No one really knows what it is in the recipe. It just makes a lot of tastes. So I’m going to also add coushure salt and here is the freshly ground pepper. And then I have a quarter cup of baby dill which I’ve just chopped finely. You can use another herb if you prefer but I really like the baby dill. I think it goes great with the turkey burger and it is very nice with our feta. And also baby dill is full of a lot of mineral salt which are great for us. So I’m gonna go ahead and pulse this, I don’t know, just until everything is mixed. Ok. So now we can see how the herbs are really incorporated in with the turkey breast. So that’s exactly what we want. This gives us a nice texture for the burger and it also is gonna taste really great. And make sure that we have a lot of dill in each bite. So then I’m just gonna form this into small patties. Remember for poultry, about 3 to 4 ounces per person is a perfect serving. It’s going to shrink a little bit as it cooks. We also have to leave room for our bun and our feta which is going to be on top. I’m just going to keep making these patties. And you know you can make a lot of these at one time and freeze them after they’re already cooked. And then when you need them, you have the turkey burgers ready to go. You don’t have to go through this whole process. That’s a really good thing to do especially with children or if you entertain a lot or you want to bring this for lunch for work or to have for an easy supper. Just keep things big double, triple batches and keep some in the freezer. And the great thing about that is if you’re trying to eat healthy, this will prevent you from going out and getting fast food or getting take- out because you’ve already got things that are already waiting for you at home. A lot of times when we do the carry out, it’s because we don’t have time to do anything else or think about anything else. So if you do cook extra, when you do have time to cook, you really set yourself up to have more success in the kitchen and to be a lot healthier. So now we have all of our patties and I’m going to wash my hands. When we come back, we’ll pan fry the burgers and bake them.