It's been a busy few weeks over here at Burp! And, for the most part, it hasn't been the usual sort of busy. Peef underwent...

  The humble leek – often relegated to the back of the produce drawer, upstaged by the potato, or simply forgotten – deserves a bit of t...

Do you ever notice that your cooking habits seem to run in streaks?  I know that ours do.  For the past couple of weeks, we seem to have g...

A number of people have expressed curiosity about how we plan to use our nettle garlic paste this winter.  Now, it wouldn't be so fun...

As I was sitting down this afternoon to contemplate what delicious thing to blog next, it occurred to me that I never told you about a del...

It's difficult to believe that it's been a whole week already since our last post. But, that just goes to show how busy we've ...

Spring in Wisconsin is a fickle beast. Just last week, we were enjoying gorgeous sunny days with temperatures close to sixty degrees. The...

If the way to someone's heart is really through his/her stomach, then this post is probably as good as a love potion when it comes to...

Is anyone else struggling to be inspired in the kitchen? If not -- well, maybe you don't want to waste your time on this time-savin...

I'll be frank. I'm a control freak. This means I'm seldom a fan of things like spice blends. For, although they have the poten...

Sometimes life throws you a curve ball.  And sometimes that curve ball smacks you right upside the head and gives you one doozer of a brui...

We're not vegetarians, but (as you've probably already noticed) we're big fans of vegetable-based fare.  Part of the reason is...

Mole sauce... pumpkin poblano corn pudding... pineapple poblano salsa... polenta with mixed pepper sauce... caramelized onion & poblan...