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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.
Male: Also somebody very special who’s here with us right off the bat, we’re talking ramen noodles and they’re not just for college kids anymore? Female: They’re not, we’ve got a new twist on an old staple and here to show us a cool way to use this economical pasta is chef Nathan Lippy of Food, Drinks and Rock and Roll. Male: To the kitchen. Female: Here’ we go, let’s get cooking. Nathan: What’s going on man. Male: Nathan how are you, good to see you. Female: I like the new do. Nice to see you. Nathan: Thank you very much, you too. Female: So ramen noodles, we can go gourmet with ramen noodles. Nathan: We can. It’s what I like to call dorm room gourmet. I know like every college kid at least when I was in college, eggs and ramen noodles, grew up on them, you know what I mean. Female: I still do, I still like them. Nathan: They’re delicious. Male: You know what I like about them is when you buy them in the soups and such, you can take forever to eat them, it feels like you’ve eaten a whole lot because sometime, they’re fun to eat. Nathan: They are, this dish is so simple. Female: And you’re a fun guy. Nathan: Have ramen noodles, get a little bit of boiling water. You want to crank that up for me up to high. Sounds great. A little bit of ramen noodles, they’re going to go right in the water. There’s two keys to this dish. One of the keys is we don’t want to cook the noodles too long because we’re going to go back into the sauté pan with the beef. This will be good so we’re doing a beer. Female: That’s the packet of flavor. Nathan: Got to love the flavor packet. So we’re going to get a little sauté pan. Female: Just the smell of this brings back memories. Nathan: A little bit of olive oil. Male: What’s a package of ramen noodles cost these days. I think I will buy them in buy and they’re really cheap. Nathan: I think it’s 5 for a dollar. Male: What a deal. Female: We’re also going to save money. Nathan: A little beef, a little bit of olive oil, watch the pop. Male: Is that an expensive kind of beef or- Nathan: You know what you can use pretty much any beef you want. We’re trying to save money here right so look at the price tag. It’s not going to really matter. Thin sliced. Male: You thin sliced it so it’s going to cook very well. Nathan: But if you want to get a little crazy with it, you can go sirloin or something like that might be good. So sauté it just a little bit. Then we have some mushrooms, we have some bell peppers, some red and some green, I have some carrots and a little bit of garlic and we’re going to touch it with lime juice. Female: Really gourmet. Male: By the time you get all this in there, you’ve got like stew for five. Nathan: We’re doing good so this is going so we’re going to add our carrots. We’re going to add some of our peppers. Female: When you were in college did you cook this for your dorm mates? Nathan: I did. Female: Everybody wanted to eat at Nate’s. Nathan: To be honest I actually joked about it more than anything. Because we’re studying this fine cuisine and we’re studying really great food and here I am in my dorm room making ramen but that’s all the part of the fun of it. I love it and I think it’s great and I think more importantly, all my friends actually secretly loved it. Female: I bet they’re still making it. Nathan: They probably are. Male: As you said, this is really easy, right before we went on, you said this will be like real time cooking, this dish will happen right before your very eyes. Nathan: What are we at, 2 minutes now, look at this, almost finished. So you see we’re starting to get a little bit of color at the bottom can you see that. This is called fond and it’s the protein from the meat kind of starting to caramelize a little bit. We’re going to deglaze that with a touch of soy sauce. That’s the other thing to remember in this dish. The soy sauce will caramelize really quickly and burn. It will caramelize real quick. Male: When you say deglaze, does that mean, it’s going to pull it off the bottom of the pan? Nathan: Exactly, I’ll actually show you, check this out, ready? You see that brown color in the bottom, a little bit of that action, go for it. Four shakes. One, two, three, four. So you see it’s starting to bubble up and it’s starting to caramelize immediately so give that a good stir in, you can see all that brown starting to come up. That means all that flavor is going back. Female: This smells awfully good. Male: It does, it’s awfully steamy in here. You get a sauna at the same time. Nathan: So we take our noodles that are about halfway cooked. We’re going to go right into the pan here. This is one of my favorite dishes. Female: My husband still buys ramen noodles a lot and he just eats them the old fashioned way but I think he’d love this. Male: We keep several packages just as staples sitting around just in case. Always great when you have a cold too, when you get colds and stuff, I love ramen noodles when you’re sick. Female: Something very comforting about it. Nathan: So give this a nice little toss. The colors are great in this dish and the noodles absolutely love it. This is kind of like a dorm room gourmet. A lot of the recipes on my site at nathanlippy.com have a lot of this kind of stuff, super quick, super easy and tons of fun. Female: And super delish. Male: You could serve this up with chopsticks too couldn’t you? Nathan: You can, I should have brought chopsticks. Female: It’s okay. Nathan: You can actually add some chilies, add some maybe deglaze with sake instead of soy sauce, you know what I’m talking about so we’re going to go right from here. Male: Let me turn this on. Nathan: You’re a good sous chef. Male: Thanks, I’m used to playing second banana. Nathan: Second banana, you’re a silly banana Dave. Female: You’re never a second banana, you’re the main banana. I’m going to taste some. Like Nate mentioned, he does have his own website, we will link you to his website through daytimeonline.tv and we will have this very easy recipe for you if you haven’t memorized it because that wasn’t hard at all, this is something I could do tonight. Male: That was very very easy. Nathan Lippy thank you very very much. Female: Thank you.