Cooking with Fire

In KMUW’s seasonal commentary and podcast, Cooking with Fire, All Things Barbecue’s Josh Cary and Chef Tom Jackson take on a global exploration of barbecue.

You can find it here, on iTunes, or on Google Play.

Justin Cary

Gravy: the unsung hero of the holiday dinner table. No matter what you’re serving -- from turkey to ham to prime rib -- gravy deserves a place on the table as a staple side.

Of all the classic Thanksgiving dishes, pumpkin pie may just be my favorite. Maybe it’s because when I was younger I convinced myself that I was really eating vegetables when consuming large quantities of pumpkin pie topped with extra whipped cream. 

Justin Cary

Thanksgiving is known as a holiday of appreciation for the good things in our lives, gathering with family and friends to celebrate the changing season, and--in years past--to be thankful for the yield of the year’s harvest.

When you’re traveling and looking for the best restaurants to eat at on your trip, who do you ask? You could, of course, go to social media and ask for recommendations, or maybe call or text friends in the area, but how about asking a tire company?

The Cooking with Fire guys continue their series-of-late featuring recipes inspired by movies. This week's motivation: the 2009 animated film, Cloudy with a Chance of Meatballs.  

Cheese.

Its production predates written history, and it is not known where cheese was originally made, though the earliest evidence of cheese making can be found in modern-day central Europe.

For this episode of Cooking With Fire, Josh Cary and Chef Tom Jackson were inspired by the 1985 Japanese film, Tampopo.

For this episode of Cooking With Fire, Josh Cary and Chef Tom Jackson were inspired by the 1996 film, Big Night.

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Early on in my marriage I started down the road of learning to really cook at home. It became a sort of challenge to myself to learn how to cook great dishes on a budget.

For this episode of Cooking With Fire, Josh Cary and Chef Tom Jackson were inspired by the 2014  film, Chef.

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When I was 19, I moved to Florida for college. I have a lot of fond memories of this time in my life, but if you get me talking about my college experience what you’re really going to get is the story of all of the different foods I was introduced to.

The first Lebanese immigrant came to the United States in 1854, with the first major wave bringing 100,000 of them between the late 1800s and 1920. Another wave between the years 1948 and 1985 brought another 60,000, and cities all over the U.S. are home to Lebanese communities both large and small.

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