Cooking With Fire

Prime rib. Just saying these words makes me salivate. For many of us it brings back memories of holidays spent with families, or trips to fancy restaurants where the server would slice your portion off of the whole roast while standing right next to your table.

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. 

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Its production predates written history, and it is not known where cheese was originally made, though the earliest evidence of cheese making can be found in modern-day central Europe.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