Hi y’all, It’s Stephanie, I’m excited to share with you another podcast you should check out through this episode of The One Recipe from APM Studios.
On The Southern Fork I've talked to a lot of people about their food and their recipes. Pretty much everyone who cooks aspires to have a clutch of recipes they can make their own. The ones that we send to friends because we know it’s going to work every single time. The One Recipe is about building that library, one recipe at a time. Host Jesse Sparks, Senior Editor at Eater, talks to chefs and gifted cooks from all over the world about their One and the story behind it.
This episode features Award-winning culinary historian Toni Tipton-Martin and her one recipe: a Blackberry-Ginger Bourbon Smash, the perfect drink to end dry January. Here is The One Recipe.
179: Michael Shemtov, Butcher & Bee and Pay it Forward Charleston (Charleston, SC)
178: Meredith Leigh, The Ethical Meat Handbook (Asheville, NC)
177: Tuffy Stone, Cool Smoke Barbeque, Richmond, VA (Live from Charleston Wine + Food)
176: Kevin Gillespie, Red Beard Restaurants, Atlanta, GA (Live from Charleston Wine + Food)
175: Chris Shepherd, Underbelly Hospitality (Houston, TX)
174: Sammy Monsour, Preux & Proper (Los Angeles, CA)
173: Kris Tominaga, Manuela (Los Angeles, CA)
172: Vivian Howard, Chef, Author and TV Personality (Kinston, NC)
171: A Special Episode -- Why I Love Restaurants
170: Brian Dunsmoor, Hatchet Hall (Los Angeles, CA)
169: Aaron Siegel, Home Team BBQ (Charleston, SC)
168: Season Four Finale w/ Steph, A Whole Talking with my Mouth Full Episode (Charleston, SC)
167: Cindy Tarvin, Tarvin Seafood (Mt. Pleasant, SC)
166: Ali Rosen, Potluck with Ali (New York, NY)
165: Greg Collier, Uptown Yolk, Leah & Louise (Charlotte, NC)
164: Anne Byrn, Cookbook Author (Nashville, TN)
163: Rick Rubel, Charleston Grill (Charleston, SC)
162: Ann Travers Fortune & Kris Fulton, Sophomore Coffee (Baltimore, MD)
161: Mike Lata, FIG & The Ordinary (Charleston, SC)
160: Geoff Rhyne, Red Clay Hot Sauce (Charleston, SC)
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