{ "recipeFluff": [ { "name": "\"Orc\" Bacon", "source": "HF", "entries": [ "No, it isn't made from orcs\u2014but for orcs. Half-orcs find this delectable snack quite to their taste, as do the goliaths of Eberron and a few game humans and halflings. It is said that a half-orc named Mazmorras was the first to discover this pungent recipe for cured pork strips, which you can practically taste from twenty yards away. Sometimes called \"the Pork of Gruumsh,\" orcs flavor it with black pepper and garlic; a halfling might instead smooth off the edge with some maple syrup. Experienced adventuring parties venturing into orc lands know that dropping a bundle of bacon can throw pursuers off their trail, and orcs have even been known to barter with humans who carry it. For best results, try using Thayan Doomvault Swine Run pork\u2014it has the right potency." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/108_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Amphail Braised Beef", "source": "HF", "entries": [ "The Dessarin Valley region of Faerûn offers far more than fertile land and majestic sunsets (and wandering monsters). It's also home to some of the finest cattle farming in all Toril. This succulent, slow-cooked beef chuck roast, inspired by a popular regional recipe that originated with the Oglyntyr family in the village of Amphail, is prepared with cider, pear, and ginger\u2014all of which help to activate the full flavor of the meat. The ginger offers the dish a pleasing warmth and an unexpected nuance, more than an overt gingery flavor, while the fermented hard pear cider provides a touch of residual sweetness, albeit dry and earthy. Don't fret, if you can't track down hard pear cider (sometimes called \"perry\"), then apple will do just fine! Roasted sweet potatoes or winter squash make a savory accompaniment and taste wonderful with a ladle or two of sweet au jus." ] }, { "name": "Arkhan the Cruel's Flame-Roasted Halfling Chili", "source": "HF", "entries": [ "Meat for the meat god! Understandably, the preparation of halfling is frowned upon in many realms, but their consumption is an important part of dragonborn cuisine. However, this recipe is rumored to be the personal one of Arkhan the Cruel, notorious disciple of the five-headed dragon goddess, Tiamat, and thus worthy of inclusion. You won't catch this ferocious and cunning Oathbreaker Paladin eating anything less than the finest halfling flesh in his chili, but the spices work wonderfully with any meat substitute you choose\u2014in this instance, spicy ground turkey, or abyssal chicken, which is simmered for hours with kidney beans, allspice, cloves, cayenne, and a Vecna's handful of cocoa powder. This filling meat sauce can be consumed by the bowl or scooped on top of other beast (meat) or noodles." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/107_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Bacon-Wrapped Smoked Mussels", "source": "HFFotM", "entries": [ "Sigil's lively marketplaces are brimming with strange, fresh meats and fish imported from across the greater multiverse. These expansive emporiums are an overwhelming explosion of scents, textures, colors, and flavors, not only making them a chef's dream but a breeding ground for new culinary ideas. Bacon-Wrapped Smoked Mussels is one such intrinsically Sigil meal on offer in many of the city's six wards. While the combination of pork and mollusk might seem unusual, this atypical culinary marriage is what makes the meal uniquely Sigil. An inspired combination of surf and turf, this dish has made its way across the multiverse as far as the Cutlass of Luskan on Toril, where fresh mussels are harvested in droves from the Sea of Swords, while the cured bacon is brought in almost daily from Mirabar via the River Mirar." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/125_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Bangers and Smash", "source": "HF", "entries": [ "Nothing makes a dwarf stand quite so tall in the morning as a breakfast platter steaming with sausages and smashed baby potatoes. These traditional sausages are sheet pan\u2013baked with succulent tomatoes that soak up the juices and practically polymorph into a meat themselves. Dwarven smiths are known to keep their bangers and smash warm all morning in an iron skillet that rests atop their furnace, so they can plunge a fork into it and satisfy their appetites without straying too far from their duties." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/076_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Barovian Butterscotch Pudding", "source": "HF", "entries": [ "After a delectable wolf steak, some buttery garlic bread, and a few glasses of Red Dragon Crush wine, nothing satisfies the sweet tooth like the Blue Water Inn's famous Barovian butterscotch pudding. This dish is as sweet and smooth as a tall chalice of owlbear milk. But a few pieces of advice for those who seek to traverse the ghostly mists of Barovia to dine in their establishments: (1) return home before nightfall, especially during the full moon; (2) don't spend the night at Castle Ravenloft, no matter how much the host wants you to stay; and (3) avoid dream pies and Purple Grapemash No. 3 by the Wizard of Wines vineyard at all costs!" ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/117_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Barovian Garlic Bread", "source": "HFFotM", "entries": [ "This buttery bread, served in both loaf and knot form, is ever-present in the taverns and inns dotting the misty (and eerie) Barovian countryside. While it's not uncommon for wayward travelers to get the cold shoulder from reclusive and suspicious denizens, inns such as the Blue Water will at least offer a warm basket of this local treat to well-mannered and paying patrons. It is important to note that although garlic is a flavorful and inspired touch, it is not indigenous to the region. You'll find this pungent bread pairs nicely with a main of medium-rare wolf steak and a glass of Wizard of Wines' Champagne du le Stomp or Red Dragon Crush, but avoid the {@recipe Purple Grapemash No. 3|HFFotM} at all costs." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/107_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1989 } ] }, { "name": "Beer Bread", "source": "HFFotM", "entries": [ "Many eateries across the multiverse claim to have the best beer-bread recipe, but Fortune's Wheel, an upscale canteen in Sigil's aristocratic Lady's Ward, really does. Any bread with beer in the dough is considered a beer bread, and the results are usually as middling as the common brew. However, this recipe from Fortune's Wheel yields a moist and chewy loaf that is bound to become a mealtime staple on any dinner table. Different types of beer yield distinctive flavors of bread and, depending on the varietal, it may even add leavening to the baking process, changing the ultimate density of the loaf. But regardless of the beer you choose (the Fortune's Wheel uses a dark, dry stout), it's all about the quality of the batter." ] }, { "name": "Beluir Poached Salmon", "source": "HFFotM", "entries": [ "Known as the unofficial capital of the former halfling nation of Luiren, Beluir was well regarded for its friendly folk, its strategic port location, and, of course, its food. The city's proximity to forests, rich farmland, and the sea made it an obvious destination for chefs and diners from across the Realms. And few dishes stood out more than Beluir's famous poached salmon. Available at virtually any eating house in town, the most traditional preparation came from the Friendly Burrow tavern, which created a mouthwatering spread, comprising both fresh and smoked salmon, herbs, cream cheese, and a touch of cayenne, served atop a baguette with a sprinkle of capers. If you couldn't get into the Friendly Burrow (it was always packed), the Cold Duck Inn made a worthy representation, and they even had rooms for rent that could accommodate \"tall folk\" guests who needed a rest after all that dining. While Luiren is no more, this famous dish can still be found on board various halfling-crewed spelljammers who commandeered this dish as their own." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/089_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Black Lotus Root", "source": "HFFotM", "entries": [ "There is one curriculum rarely discussed at Strixhaven University\u2014feasting. But with offerings at the school's refectories as eclectic as its student body, aspiring mages from across the multiverse are exposed to exotic, colorful, and delicious meals to keep their learning minds inspired. At the Bow's End Tavern, a popular campus eatery, one culinary rite of passage is the pickled Black Lotus Root. This earthy yet tangy treat is an addictive nibble, notorious for turning the tongues of those who eat it purple. First years often flash their lilac tongues on campus like a badge of courage. Notably, Black Lotus Root pairs well with nearly any of the colorful (and alchemical) concoctions on tap." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/090_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Black Pudding", "source": "HF", "entries": [ "No, not that black pudding! Eating real monsters is precarious play. Sure, some are considered delicacies and host to exquisite flavors of unimaginable complexity, but most are full of toxins and poisons that simply aren't worth the risk, to say nothing of what it takes to actually capture and kill your dinner. Inspired by one of those nasty dungeon-dwelling beasties and based on a goblin dish called \"elf pudding\" (you don't want to know), this traditional coffee and chocolate mousse is sure to satisfy even the most discerning dwarven palate. This dense caffeinated dessert is known to keep dwarves working their forges until the wee hours. Eat it before it eats you!" ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/087_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Blood of Vol", "source": "HFFotM", "entries": [ "In the military nation of Karnath, the faith known as the Blood of Vol symbolizes the inherent divinity within all people, stressing the power and comfort of the bonds that we form in this life. Exactly how the name of that religion became attached to this Eberron dish is a bit obscure\u2014but the first bite you take will send divine strength coursing through your veins. The egg base is chock-full of sausage, onions, bell peppers, and enough spices to purify the soul\u2014or in some cases, make you feel the flames of damnation, if there is such a thing. Some establishments serve this with an absolutely scorching amount of pepper, and its devotees settle for nothing less." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/095_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Boar Hock Soup", "source": "HFFotM", "entries": [ "Whether you make boar hock soup at the hearth of a cozy inn or on the campfire after the hunt, it is a meal unto itself. Like traditional bone-based soups, this version was originally created to let no part of a boar go wasted\u2014in this case, the hock, or lower leg. But in times of plenty, you can still find soups filled with generous chunks of boar and without any bones to speak of. The genius of this recipe is in its recognition that boar is best complemented by a classic, creamy potato-leek soup. Brimming with whatever other veggies and spices you can get your hands on\u2014even chestnuts are great in the mix\u2014it is a savory, hearty celebration of the bounty of nature. Perfect for a cold, windy night." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/068_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Brackleberry Jam", "source": "HFFotM", "entries": [ "Brackleberry Jam is the Cormyrean moniker for a spread made from a medley of freshly foraged wild berries\u2014one that has earned notoriety throughout the multiverse. While the Cormyr version utilizes strawberries, raspberries, blackberries, gooseberries, and even currants, all iterations of this well-traveled recipe call for fresh blueberries and sugar to properly flavor the mixture. A spritz of lemon and a dash of salt help to not only preserve the mash for canning but brighten the overall experience on the palette. Brackleberry Jam is as common as butter in the forest-heavy country of Cormyr, where its topography and climate yield an abundance of seasonal berries so plentiful they colorfully adorn the region's roads and trails. This jam spreads well on almost any warm loaf or muffin. In the Feywild, the berries are not only more bountiful but also more flavorful, resulting in an exquisite local variety of Brackleberry Jam." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/142_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Braised Lamb", "source": "HF", "entries": [ "This rustic recipe for braised lamb is inspired by the culinary traditions of the Minmax half-orcs, a reclusive tribe that hails from the outskirts of Vaasa in the desolate Cold Lands of northeast Faerûn. They are known for extreme proficiency in combat, but mediocrity (or less) in just about everything else. Although several orc elders live among Minmax people serving as healers, shamans, and storytellers, the clan, led by the fearsome and wise Kalatuur Minmax, has embraced an atypical approach to food and politics. Similarly, their palate ranges greatly, from subtler human fare such as fish, cheese, and bread to the orcish desire for big-game meat. But this schism yields unexpected culinary benefits, including a profound approach to meat preparation that meshes distinct orcish flavors with human techniques. The Minmax clan prides itself on its battle prowess equally as much as this lamb braise, unparalleled in texture and flavor." ] }, { "name": "Breaded Bird Cutlets", "source": "HFFotM", "entries": [ "No one is quite sure how this crispy and succulent breaded chicken dish has proliferated across many planets of the multiverse, but why it appears on the menus of so many eateries is blatantly obvious\u2014it's as classic as it is delicious. Traditional preparation of this multiversal main requires tenderizing and breading the cutlets to ensure that the chicken remains soft and moist. Each thin cutlet, the size of an orc's palm, is then fried in a flash to lock in the juices. Breaded Bird Cutlets are primarily served seasoned, lathered with butter, and spritzed with lemon, although breadings and sauces can vary greatly depending on the world and the occasion. If someone in your party is feeling adventurous, order a \"stack\"\u2014three sizzling cutlets on a platter\u2014which will surely satiate even the grandest appetite." ] }, { "name": "Butternut Beer", "source": "HFFotM", "entries": [ "As most adventurers know, there are serious spirits, hard liquors, and courage-enhancing brews that serve to bolster one's resolve before a trip down the well into the Undermountain. The drink known as butternut beer is none of these things. Instead, it is a sweetened and mirthful beverage best served as a dessert for a hearty meal or after a long day's night exploring Halaster's lair. Although it packs enough bourbon and butterscotch schnapps to rattle the senses, it is not intended to impair judgment. Rather, it's meant to encourage a hearty belly laugh and dull the aches of an adventurer's knotted muscles." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/043_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Bytopian Shepherd's Bread", "source": "HF", "entries": [ "Perhaps no cuisine among the planes could be more otherworldly than that of the aasimar, the far-flung descendants of celestials. But even aasimar are half-human, and their need for mortal sustenance is why many believe the bread recipe common in the Twin Paradises is ultimately aasimar in origin. This spiced bread, served in thick slices, is made from grains imbued with grated carrots and rich chunks of almond. It makes a delicious day-starter for the hardy shepherds who work the pastoral valleys of Bytopia. Bold adventurers, take note: If you ever find yourself in possession of the rare herb known as shiftspice, sprinkle a liberal pinch into the batter to ensure that each loaf yields a totally unexpected flavor." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/118_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Castle Amber Onion Soup", "source": "HF", "entries": [ "A rich and hearty soup can be made by following the old recipe of the mysterious d'Amberville family, rogue sorcerers and interdimensional travelers famous for their elaborate banquets. By tradition, the first course would be this onion soup served with peppered croutons and melted Gruyère cheese, usually paired with a mellow amber wine. While most believe the d'Amberville bloodline to be extinct, it is rumored that on certain nights their spirits return to their ancestral manse, where they will fête adventurers brave enough to dine with the dead. Those who partake of the original dish, fortified with its creator's magic, are said to emerge with heightened resilience!" ] }, { "name": "Cherrybread", "source": "HF", "entries": [ "In some worlds of the multiverse, this dense dessert bread is also named \"fruitcake.\" Regardless of title or origin, cherrybread boasts various diced bits including dried fruits (cherries, dates, citron, currants, raisins, and sometimes more) marinated in spirits and nuts (walnuts and hazelnuts), all held together by just enough vanilla batter (with a splash of molasses) to do the job. It is sold in bake shoppes the Realms over as small loaf cakes or as leaf-wrapped slices suitable for travel. While this treat surges in popularity during the holidays, cherrybread makes a wonderful addition to teatimes on or off the trail all year long." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/068_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Chicken-Something Dumplings", "source": "HF", "entries": [ "Wouldn't you like to know the secret halfling ingredient that makes these magically delicious dough dollops melt in your mouth? Well, now you will! From the famed Hungry Halfling in Faerûn's Corm Orp to nearly every halfling suppertime table across the land, this hearty, velvety concoction laden with homemade drop dumplings is the coziest of comfort foods. There are countless variants of this dish, with each halfling household claiming to serve the finest, but nothing beats the thick-and-stewy classic\u2014a robust poultry stock base, emboldened with the tastes of freshly picked veggies, parsley, and garlic all comingled with creamy dough.", { "type": "inset", "page": 123, "entries": [ { "type": "quote", "entries": [ "The food served there is as good and hearty as popular lore credits halflings for. (The chicken dumplings are superb.)" ], "by": "Ed Greenwood", "from": "Volo's Guide To The Sword Coast" } ] } ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/092_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Chickpea and Spicy Sausage Soup", "source": "HFFotM", "entries": [ "Serving equally well as a solo course or as a starter paired with a lighter main, Chickpea and Spicy Sausage Soup is a hearty, delicious, protein-filled potage. As served in Sigil, this soup incorporates Sweet Larissa's sausages, imported from Plague-Mort\u2014the less you know about how she makes them the better. But one thing you will know is she makes them hot: with the sort of spices mortals should avoid unless in ethereal form. The chickpeas offer a starchy and earthy sanctuary from the oily, spicy sausage and red pepper flakes, all of it swimming in a garlicky chicken broth, flavored with tomato. Common variations on this dish introduce tarragon for a pungent and inspired twist on the classic. Although widely available, and often considered a meal for the masses, this is nonetheless a delectable soup that has rightfully earned its place in the heart of many citizens of the greater multiverse." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/126_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Chirper's Sugar Biscuits", "source": "HFFotM", "entries": [ "No matter what you order at Chirper's in the Market Ward of Sigil\u2014from the Niflheim stag ribs to the slaad legs\u2014the sugar biscuits are a complimentary finale. Whether you came for the dancing, the Seawind theater, an art exhibition, or just a quick visit to gawk at the Skull Museum, it is always worth grabbing a bite at Chirper's for the dessert alone. Acquiring the Bytopian chestnuts required to make the puffy dough might require planar travel, but primes can approximate the right taste by adding some cinnamon and cardamom to the mix. Best served with honey as a dip for an extra dash of decadence." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/130_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Chopforest", "source": "HFFotM", "entries": [ "Many examinations of early Yawning Portal menus have noted that its heavy, often greasy, fare had a celebratory \"last meal\" sense about it. This is likely because return from the Undermountain was simply not expected, with only the soiled dishware of stout adventurers left behind. However, as more adventurers survived the mad mage Halaster's labyrinth, the menu evolved to accommodate a balance of healthier options. Senior cook Jarandur Tallstand adapted the traditional wood-elven forest salad, or chopforest, as it has been called, to complement the heavier menu options with its mix of peppered leaves, olives, fennel, and tangy vinaigrette dressing. It is said that a chopforest delivered unto your table, compliments of Yawning Portal proprietor and Undermountain gatekeeper {@creature Durnan|WDH}, is a happy omen before one's descent to Undermountain." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/032_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Chultan Zombie", "source": "HF", "entries": [ "Located on the southwestern coast of Faerûn stands Port Nyanzaru, the last bastion of civilization before an untamable expanse of undead-infested jungles, perilous rivers, and oversize alpha predators. You may have seen a massive Tyrannosaurus rex in the flesh, but you haven't really been to Chult unless you've tried the \"zombie,\" a rustic, fruit juice cocktail composed of indigenous produce, local liqueurs, and a medley of rums. Served in massive wooden bowls at nearly every eatery in town, the Chultan Zombie boasts an enticing velvety, saccharine flavor that hides the waves of alcohol lurking beneath the surface. Wild fresh flavors collide on your taste buds making it feel as if Elminster cast a charm spell in your mouth. A word to wise travelers: Refrain from chugging a bowl of this before you go dinosaur hunting...or do, if you need the added boost of liquid inspiration. A version of the \"zombie\" showcasing a medley of local fruits is served at watering holes on the precipice of the jungle frontier of Q'barra on Khorvaire. Other variations include a just-as-delectable non-alcoholic variety from the Flanaess, perfect for young adventurers." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/127_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Cloaks", "source": "HFFotM", "entries": [ "Ideal as a filling comfort food, cloaks are finger snacks made from whipped potatoes, eggs, butter, and fresh spices. They get their name from their shape; as they bake, puffing into luxurious, golden-brown coverings, which look like warm winter cloaks. While some taverns pan-sear Cloaks in oil to give them a crispy, crunchy exterior, most establishments bake them and the dish is often thought to be best right out of the oven, soft and piping hot inside. On a cold day, a few Cloaks will warm you right up. In Kalaman they squeeze a bit of lemon juice on top to give it a little zing, and in springtime, it's not unusual to find a few edible flowers draped over them. Cloaks make a perfect side for fish or poultry, but eat enough of them, and you may end up skipping the main course entirely." ] }, { "name": "Cocoa Broth", "source": "HF", "entries": [ "A warm hearth, a cozy chair, and a steaming mug of chocolatey, liquid goodness\u2014for a halfling this is the Seven Heavens (the Green Hills of Venya to be exact). Rumored to be the result when a halfling mage cast wish to find the perfect fireside beverage, this salty, sweet, and spicy cocoa creation tickles every part of the palate and cheers every part of the soul. Infused with coffee and spices from a far-off region of Toril called Tukan, just add some marshmallow to this beverage, pick up a good book or scroll, and you can call it a night." ] }, { "name": "Community Cheeses", "source": "HF", "entries": [ "It wouldn't be a halfling jamboree without a cauldron of community cheeses on the table for all to enjoy! This multi-cheese concoction is composed of two types, slowly melted with a spritz of wine in a fondue pot over an even, low heat. The key is to not overcook nor let the unique cheese flavors homogenize, which ensures that each bite is streaked with a surprising new taste combination. Usually presented with fruits, meat chunks, or cubed breads, this fondue is perfect for dagger-dipping. Just be sure to clean the blood off first!" ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/090_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Corned Beef and Cabbage", "source": "HF", "entries": [ "From the mines of the Ironroot Mountains to the halls of the Iron Hills, this savory winter repast is a favorite of dwarves everywhere. Hungry miners will blush pinker than the beef itself when their noses catch the distinct scent of coriander, allspice, peppercorns, bay leaves, thyme, and red pepper flakes wafting from a full-to-the-brim cauldron. Served in a light, tangy broth with generous helpings of boiled cabbage and doused in vinegar, this dish is sure to satisfy the salt cravings of even the saltiest dwarves (just as long as you don't forget the ale)." ] }, { "name": "Dark Molasses Nutbread", "source": "HF", "entries": [ "From Silverymoon to Sharn, variations on this classic loaf (sometimes referred to as Amn Blackbread) are plentiful, but most agree that this baked treat is at its best when crafted from the sweetest, strongest molasses in Amn. Traditionally served by the slice, it is slathered with whipped, salted butter\u2014on both sides for the brave! This dense and delicious bread, which accompanies many a main course at inns across the land, is often filling enough to be a meal by itself." ] }, { "name": "Deep Gnome Trillimac Pods", "source": "HF", "entries": [ "If it's the rare you're seeking, you've come to the right place. Trillimac fungus is among the most precious and temperamental plants of the Underdark, and only the deep gnomes of the City of Blingdenstone seem to know the secret of its cultivation and preparation. Traditionally prepared by cleaning, soaking, and drying the trillimac stalk, this subterranean staple makes a tasty sponge-like loaf that can last for weeks on the shelf\u2014a popular item for trade or sale at the subterranean market of Mantol-Derith. What you won't find at the market, however, is trillimac pasta, which the distrustful svirfneblin keep only to themselves. Made with nutty trillimac stalk flour, this otherworldly pasta is filled with an earthy ragout made from the tops of this rare plant. One taste will have you foraging the Underdark for seconds. If you have trouble sourcing real trillimac pasta (and you will), thin wheat dough wrappers will do, but don't even think about substituting out the trillimac-top ragout." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/114_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Delayed Blast Fireball", "source": "HF", "entries": [ "It's no coincidence that the mixed drink known as the Delayed Blast Fireball received its moniker from the famed damage-dealing wizard incantation. Sometimes referred to as \"firestar wine,\" this sweet and syrupy concoction with a cinnamon inflection is layered with flavors and packs a serious punch that does justice to its arcane namesake. The spiced bourbon and spicy pepper flakes form a lethally delicious combination that goes down easy but delivers its full effects several rounds of beverages into the night." ] }, { "name": "Delzoun \"Tide-Me-Overs\"", "source": "HF", "entries": [ "Beef, pork, onions, and a smattering of dwarven seasoning are all rolled up into delicious little balls that are ideal for snacking or as a main banquet course. These \"meatballs,\" as they are known to many in the multiverse, are sometimes served with a side of freshly crushed tart berries for dwarves on the go, but they are best when drenched in a sweet, dark dwarven gravy made with chicken broth and enlivened with brown sugar, lemon, and soy sauce. While these are customary consumables at Hornmoot, the traditional human-dwarven trading festival that marks the dawn of Spring, there isn't a holiday on the eventful dwarven calendar that doesn't feature these scrumptious meats on the menu." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/077_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Dragon Salmon", "source": "HF", "entries": [ "Aundair is the breadbasket of Eberron's Khorvaire, and the Aundair River is famous for the seafood that half-elven anglers bring back to the markets of Fairhaven. Their traditional preparation of the enormous salmon that spawn in that river, like much else in Aundair, relies heavily on sauces: in this case a butter and dark wine reduction. The aristocracy would sample only a tiny fillet before moving on to further courses, but in simpler households, a single dragon salmon could feed a family. After their fish, the locals would turn to a cremfel, a thin pancake stuffed with rich cream and slices of fresh fruit." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/071_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Drow Mushroom Steaks", "source": "HF", "entries": [ "Adelicacy of the great Underdark City of Spiders, Menzoberranzan, these seasoned ripplebark mushroom steaks are harvested fresh from the fungi fields near Lake Donigarten. While their exact agronomy is a closely guarded drow secret, many speculate that fertilizer from the Donigarten island rothé make these mushrooms grow unusually large, meaty, and nutrient rich. They're so tasty and chewy, you'll think you are eating unicorn! This dish has become so popular that it has migrated to the surface, and it's even rumored to be a favorite of Xanathar of Waterdeep, a notorious beholder who prefers it to surface-grown mushrooms as well as raw meat. But make sure to carefully read the label on that bottle of balsamic vinegar\u2014the drow are as famous for their poisons as their sauces." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/067_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Duergar Smoked Herring", "source": "HFFotM", "entries": [ "To many duergar, dwarves of the Underdark, food is simply the nourishment needed to get back to work. But the duergar are also renowned craftsmen, and what they do, they do well, which includes cooking a small but reliable menu of staples. And perhaps no duergar food is more prized than their smoked herring. While the original boasts herring from the dangerous depths of Darklake, known for imbuing the fish with distinctive brine and mineral flavorings, this version utilizes herring sourced from bountiful Lake Bral, a vital repository of water located in the center of this well-populated asteroid. There is no denying that a proper subterranean brine takes especially well to heat from Underdark fire lichen, but chile peppers will suffice for those chefs cooking on the surface. A specialty of the duergar enclave at the Underdark trading post of Mantol-Derith, this maritime delicacy is much sought after, from far below the surface of Toril all the way to the otherworldly Rock of Bral." ] }, { "name": "Dwarven Flatbread", "source": "HF", "entries": [ "Generations of dwarven smiths have relied on this toothsome snack bread to get them through long, arduous workdays, and to their next meal. According to folklore, these tasty flat loaves weren't created in the kitchen, but rather at the forge as ever-industrious, hungry dwarven craftsman utilized the only materials they had available: flour, oil, water, salt, a hearth, and a hammer. The result? Flat bread. Sometimes served pan-griddled, other times fried, this bread can be eaten plain, topped with cheese or {@recipe Underdark Lotus with Fire Lichen Spread||duergar fire lichen spread}, or used to soak up all of those savory juices and sauces from what dwarven diners showed up for in the first place\u2014meat!" ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/084_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Dwarven Mulled Wine", "source": "HF", "entries": [ "Pronounced by dwarven diplomats \"the finest mulled wine this side of the material plane,\" this mixed beverage is a multicultural affair. Originally crafted to celebrate the signing of the Swordsheath Scroll, which ended the Kinslayer War and sealed a treaty between the Thorbardin dwarves and the nearby Qualinesti elves of Krynn, dwarven drinksmiths combined their own full-bodied dragon's wine and local spices with delicate, fresh fruits provided by the Qualinesti. The result was a perfectly balanced, spicy and sweet concoction that satisfied and warmed the insides of both groups as they spent cold winters constructing their shared fortress of Pax Tharkas. Years later, during the War of the Lance, this recipe was popularized by Lord Gunthar, Grand Master of the Knights of Solamnia, who would serve it to visiting knights (and himself) as a favorite nightcap. Flavored with orange slices, brown sugar, cinnamon, and cloves, this fruity and full-bodied wine packs a dwarven-size punch, but is sure to thaw your bones during Yuletide or any other time of year." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/122_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Eldeen Banquet", "source": "HFFotM", "entries": [ "Despite its promise of a \"banquet,\" the dish known as Eldeen Banquet is actually a hearty, one-dish meal sure to satisfy omnivores as much as vegetarians. Consisting of lightly breaded and fried eggplant topped with a warm, seasoned tomato sauce, this delight hails from the Eldeen Reaches, in the Khorvaire region of Eberron, which is noted for its robust forests and agriculture, and where the dish has occasionally migrated to the Feywild via a secret Fey Crossing. But while Eldeen Banquet is considered a regional delicacy, interpretations of the crispy, yet spongy, eggplant patty are common in esteemed eateries throughout the city of Sharn. High-end restaurants such as the Azure Gateway and the Celestial Vista, in the Skyway district, offer plates of Eldeen Banquet as delightful as their views. However, perhaps the best preparation is found in the unassuming Olladra's Arms, in the Hope's Peak district. Here, the portions are as generous as they are flavorful, ensuring the dish truly lives up to its moniker." ] }, { "name": "Elfharrow Baked Goat Cheese", "source": "HFFotM", "entries": [ "Centuries of deforestation has caused the elves of Elfharrow to get more creative with their diets than those of their forest-based counterparts. Raising livestock has become a way of life for these elves, making dairy a central staple of their foodways. This traditional Elfharrow dish features medallions of goat cheese crusted in breadcrumbs and baked. The key ingredient, though, is a tangy mustard, said to originate in the Feywild, and the dish goes best with a green salad on the side. A word of caution: Don't try to source your ingredients in Elfharrow\u2014these elves are quite a bit more territorial and protective than their northern cousins and a visit there could be your last." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/139_NEWM_9781984861313_lay_art_r1_2.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Elven Bread", "source": "HF", "entries": [ "Elven bakers have protected the secret of this bread for millennia. Both nutritious and delicious, a single bite of this mysterious rolled pastry loaf can sustain an adventurer for a day or more of journeying. Sweet and robust in flavor and made of fine grains and rich butter, elven bread is rumored to boast twice the nutritional value of iron rations at only half the weight, making it essential adventuring fare for elves on the go. Even the most discerning high elves can't resist this wholesome, cinnamon\u2014and sometimes cardamom\u2014swirled treat." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/064_Newm_9781984858900_lay_art_r1.webp" }, "width": 1757, "height": 1990, "credit": "Ray Kachatorian" } ] }, { "name": "Elven Flatbread", "source": "HFFotM", "entries": [ "Elven Flatbread is much more of a delight than its unassuming name suggests. A mosaic of colors and flavors, the thinly sliced vegetables, edible flora, and wild herbs are so elegantly placed atop this chewy focaccia that you almost want to admire it more than eat it. A cornucopia of garden-fresh components frequently make starring appearances\u2014from onions, bell peppers, chives, and cherry tomatoes to sunflowers, elderflowers, squash blossoms, and sprigs of basil. Almost nothing is off-limits when it comes to topping; the only (unspoken) rule is to keep it vibrant and arrange them artfully. Despite elven flatbread being a \"simple\" bread recipe, Feywild eladrin pride themselves on flare and personal presentation. During harvest holidays, each flatbread is presented as a long and ornate loaf that serves as both a centerpiece and a meal starter for dipping in sharp, fragrant olive oils." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/136_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Elven Marruth", "source": "HF", "entries": [ "These two-bite, turnover-style pastries, stuffed with a variety of minced regional vegetables, are perfect for snacking trailside or at the banquet table. Sometimes reductively referred to as \"root pies\" by dwarves and humans, marruth are incredibly hearty closed-face canapés that are filled with spiced and herbed mashes of vegetables (cabbage, potatoes, and carrots) and then lightly baked in a flaky, buttery crust. They are traditionally served warm, occasionally as a meal in itself, with a chilled flute of elverquist to wash them down. Once cooled, these pastries can be rolled into rallow leaves (thick and oily waterproof broadleaves) to preserve them for travel." ] }, { "name": "Elverquisst", "source": "HFFotM", "entries": [ "This autumnal aperitif of rare quality and divine taste is customarily served in conjunction with an elven high ceremony. Traditional Elverquisst vintages are distilled from orosks and resmers (rare summer fruits indigenous to Evereska) and sunshine, and it sips as smoothly as a cool mountain stream. Elves store their Elverquisst in crystal decanters capable of absorbing light and showcasing the tantalizing specks of gold dancing about in the rich claret mixture. According to legend, upon whispering a secret Elvish phrase, the sunlight streaming through the bottle will gather into thirteen points, resembling the constellation Correlian. Regardless, Elverquisst is highly prized by the elves and is a uniquely enchanting sip for curious imbibers who can get their hands on a bottle of this rare beverage." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/148_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Emerald Chicken", "source": "HFFotM", "entries": [ "It is fact that the only way in or out of Sigil is through one of the city's innumerable portals. It is also fact that while in Sigil, one must try the famous Emerald Chicken. Gifted its name from the splash of chopped greens, intermingled with chunks of fowl, chicken livers, onions, and a strong dash of incendiary spices, Emerald Chicken demands an adventurous palate\u2014it was originally made for tieflings with fiendspices\u2014and a cool glass of ale to quench the burn. A milder version became famous in far-off Purskul, on Toril, in eateries such as the Owlroost Head." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/128_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Evermead", "source": "HF", "entries": [ "Crafted from a secret Evermeet recipe and aged for hundreds of years, a sip of this splendid elven concoction is \"a taste of the higher planes themselves.\" Superlatives aside, in the culinary realm, it is undeniably the beverage by which all others are measured. Smooth and aromatic, this extraordinary elixir blankets the palate with powerful notes of clover honey and a mélange of elven fruits and grains that are so rare they don't even have a name in the common language. Rumored to use ingredients and techniques similar to feywine, this pricey draught is only available on the Isle of Evermeet in the Trackless Sea west of Faerûn or in Aurora's Catalogue by hand keg or bottle. If you ever are lucky enough to try the original, make sure to drink slowly\u2014it can just as quickly intoxicate as inspire. This recipe, though, is crafted sans alcohol to preserve your better judgment." ] }, { "name": "Everything Soup", "source": "HF", "entries": [ "This hearty soup was named for the halfling tradition of frantically raiding their pantries and gardens in nervous anticipation of hosting guests. Sometimes referred to as \"Welcome Soup,\" this stew is a meal in itself, brimming with a colorful medley of vegetables (including up to four different colors of carrots!), green beans, peas, sweet flint corn, red bell peppers, and pulled poultry in a flavorful broth. It should be noted that some adventuresome halflings boldly mix chicken and turkey stock for extra oomph. This substantial soup will warm you to the core. And it cures curses, or so it's been rumored." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/097_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Fey Fritters", "source": "HFFotM", "entries": [ "No elven feast is complete without a basket (or three) of freshly fried sweet-pea Fey Fritters on offer. The nuanced yet indulgent combination of fresh sweet peas, shallots, and feta cheese is a match made in Arvandor, especially once handfuls of the bite-size bounty are dipped in batter and fried to perfection. From Prismeer to Evermeet, elves and those with whom they hold court relish these comforting table treats. Fey Fritters come with a warning: Once you try one, you'll want to spend all day eating these scrumptious snacks...and often, in the Feywild, you just do! It is believed that the recipe originated a millennium ago in the elven enclave of Evermeet, far before it was transported to the Plane of Faerie following the Spellplague. These tasty delicacies have been a mainstay on elven dining tables ever since." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/144_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1760, "height": 1988 } ] }, { "name": "Feywild Eggs", "source": "HF", "entries": [ "There is a parallel plane to the \"Prime\" (the one that contains all known worlds of the multiverse) known as the Feywild, or the Plane of Faerie, from which sylvan creatures such as pixies, satyrs, unicorns, dryads, and the like originated. It was in this mirror realm, bathed in eternal twilight and ethereal luminescence, that all elven-kind was birthed from swirling, limitless magic, including the eladrin\u2014elves with an unfathomably deep connection to the seasons. These elves, who still call the fey dimension home, boast a highly intuitive link with nature and are able to craft incredible meals with near-perfect combinations of ingredients. One dish, known as Feywild eggs, is a delightful presentation of creamed, herbed, and fluffed eggs, completed over even heat for a golden crisp finish. Some have claimed this simple recipe descended from the leShay, an immortal breed of fey \"elves\" with incredible, godlike powers. Thankfully, you don't need to visit the Feywild to try these eggs. An elf of good repute has vouched that this concoction is fairly authentic eladrin eating." ] }, { "name": "Fig Cakes", "source": "HFFotM", "entries": [ "Fig cakes are an easily preserved pouch snack for explorers with a sweet tooth. A perfect fig cake is as much about the fig as it is about the lightly toasted and ground almonds that form this fruity confection's chewy base. While honeyed fig tarts were extremely popular in Calimshan on the planet Toril, it is believed that this unique dessert originally hailed from the desolate wastes of the Shadowfell. Developed by the elves native to the Plane of Shadow called the Shadar-Kai, these treats are sweet enough to be at home even in the dreamy Feywild. In addition to the sesame seeds and anise seeds, a strong brandy is often infused into the mix, to both sweeten and fortify these small pressed cakes. While fig cakes do not come cheap, they are, nonetheless, a proud (and delicious) reminder of the resourcefulness of the Shadar-Kai." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/115_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Fire-Spiced Abyssal Chicken Kebabs", "source": "HF", "entries": [ "There is no denying that a tiefling's distinct infernal heritage looms heavily over their identity. Some reject their unholy origins outright, but many proudly live in harmony with it, open to exploring all aspects of their unique traits. This open-minded approach has yielded a bold, unfettered diet that is often unapproachable and sometimes dangerous to the uninitiated. One dish they have a knack for is fire-spiced abyssal chicken (a bird-like fiend native to the Abyss and Avernus with a taste similar to fatty chicken), or fire-spiced anything for that matter since their natural resistance to heat has granted them an enhanced ability to handle spice as well. Flame-licked skewers of meat are dipped in a spicy, pepper glaze to create these kebabs with some serious kick." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/109_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Fire-Wrapped Golden Fish", "source": "HFFotM", "entries": [ "While Sigil's Great Bazaar is perhaps the most famous market in the known multiverse\u2014a vibrant conflux of cultures and cuisines\u2014this self-proclaimed \"city at the center of the multiverse\" also boasts countless storefronts and street bazaars, offering equally rare and exciting gastronomy. Fire-Wrapped Golden Fish is one such inexpensive delicacy, readily acquired in the Lower Ward or the more destitute Hive Ward. As quick to fry as it is to consume, this chili-and-cayenne-tinged, batter-fried white fish is a feast for the taste buds. Best served sizzling-hot, straight from the pan, wrapped in locally cultivated lettuce or a flatbread for easy ingestion en route to the next plane." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/127_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Fried Bread and Spices", "source": "HFFotM", "entries": [ "Some believe that everything is better fried. Whether or not you agree, you wouldn't want to miss out on Fried Bread and Spices available at most taverns in the Lower Ward of Sigil. A popular breakfast staple on the planets Oerth, Toril, and Krynn, it is often served with poached eggs. The version most common in the City of Doors includes a unique seasoning mixture that borrows from all of them, with hints of cumin, coriander, cayenne, and even fennel. Whatever is in it, it's sure to brighten your meal, your day, and your journey onto the next plane." ] }, { "name": "Fried Fingers", "source": "HF", "entries": [ "A dish popularized by the lizardfolk of Saltmarsh, where it was commonly prepared with humanoid parts instead of poultry, these succulent, breaded strips give a new meaning to the term \"finger food.\" Today, this recipe is served throughout all civilized parts of the multiverse, featuring pulled strips of locally sourced fowl, rolled in an unconventional seasoned breading, baked crisp, and served with dwarven mustard, tiefling tomato-molasses, or a warm plum dipping sauce. If you do have occasion to try the original, fatty halfling fingers work best." ] }, { "name": "Fried Soy with Vegetables", "source": "HFFotM", "entries": [ "This soy-based protein dish originated from a gnome recipe, but it is equally popular with those who shy away from animal meat, including some communities of elves. It is also ideal in environments where livestock is harder to keep, such as the Underdark and the Rock of Bral. The original gnome version uses chicken broth as a base, but vegetable broths work just as well. While the tofu is the star, the mélange of scallions, bok choy, bell pepper, and carrots imparts a variety of textures and flavors. Rice-based cooking wine and soy sauce make it a lustrous and savory meal." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/049_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Gingerbread Man", "source": "HF", "entries": [ "A traditional treat served in the waning light of the month of Sunsebb in Greyhawk, this style of gingerbread man memorializes a legend about the ancient ruins of Castle Greyhawk. There, it is said, all sorts of confections could come to life and harry adventurers, including a fearsome cookie whose description inspired this recipe. The arms and legs of the gingerbread man are ringed with icing, but the body is covered in a protective armor of chopped nuts and raisins. Skewering the plumpest raisin could slay the fiend instantly\u2014so a fat raisin is usually reserved for the cookie's mouth. It is customary for children to pluck and eat that one first, to make sure the cookie doesn't come alive!" ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/056_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Goldenstars", "source": "HFFotM", "entries": [ "As you step onto the docks of Berdusk, the Jewel of the Vale\u2014perhaps fresh off one of the many boats that ply the River Chionthar\u2014there's a good chance the first thing you'll eat will be a goldenstar. These rich little pastries, traditionally stuffed with a local chicken sausage and Goldenfields batatas and leeks, are known for their distinctive triangular shape. Vendors sell them everywhere, and their heartiness will tide you over until you can manage a sit-down meal. Varieties of the goldenstar have spread throughout the Sword Coast, from the river's end at Baldur's Gate to as far north as Neverwinter. But every time you eat one done right, you'll be brought back to the docks of Berdusk." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/028_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1875, "height": 1866 }, { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/029_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Goodberry Blend", "source": "HF", "entries": [ "Few spells in a druid or ranger's repertoire are as handy or nutritious as a well-timed casting of Goodberry. A single \"goodberry,\" transmuted by drawing upon the divine essence of nature itself, can provide an adventurer with a full day of nourishment; some have denoted their enchanted healing properties. But despite any druidic lore or magic, one thing is certain: this healthy blend of field berries boosted by green essentials, banana slices, honey, and a pinch of salt will provide anyone with the vital essentials needed to start the day's journey." ] }, { "name": "Green Dragon Blackbread Muffins", "source": "HFFotM", "entries": [ "Blackbread is a palm-size circular loaf of pumpernickel that demands to be served warm and topped with sweet butter. A base of stone-ground cornmeal, dark rye flour, and a dash of unsweetened cocoa bolster the dark colors and texture. Buttermilk, molasses, and dark brown sugar round out this versatile bread with an almost honeyed nuance, which dips nicely in surplus gravy. You aren't doing it right unless a sizable slab of salted yak butter or the like is slathered on top to melt into its deep, dark nooks. A fancier version, usually served as a meal in itself, has currants or dried fruits rolled in, providing an even chewier and heartier experience. Blackbread is often sold in loaves by the bunch, but they are equally delectable in a portable muffin form, as they are served at the Green Dragon Inn in the Free City of Greyhawk. Blackbread's versatility makes it a great day starter reheated in a skillet, with\u2014you guessed it\u2014additional butter glistening atop. A notable version of this exists in loaf form in Saltmarsh and its nautical outskirts. In truth, whether eaten from a loaf or as a muffin, it's a classic and frugal dark bread that finds its way into many a larder." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/092_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Green Ice Rime", "source": "HFFotM", "entries": [ "These chilly, wobbly, delicious squares of bright green jelly have become popular anywhere the people of the multiverse might need a refreshing and whimsical dessert, including the Rock of Bral where the natural refrigeration of Realmspace makes preparation a cinch. They are most often served in saucers on a bed of ice to keep them the ideal temperature. They have been nicknamed \"the Gelatinous Cube\" by some adventurers and there are confectioners who will suspend little candy swords or shields in the mix as a crunchy surprise that hits you right in the sweet tooth. The best part is that Green Ice Rime dissolves in your tummy...not the other way around." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/060_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Green Onion Pancakes", "source": "HFFotM", "entries": [ "When the great floating enclaves of the Netheril Empire came crashing down, so, too, did their culinary secrets. But one community survived by escaping to the Shadowfell, and with it one of their most prized recipes was preserved: Green Onion Pancakes. While the Netherese, now known as the shadowstuff-infused Shadovar, have changed much over the centuries, this spectacular dish hasn't. These allium-based pancakes are an inexpensive and unexpectedly filling treat that pairs easily with savory roast meats. They're also delicious served solo, when dolloped with fresh cream and pureed fig spread for a uniquely Netherese experience. In many regions, scallions are an equally acceptable base vegetable that offers a pancake with a milder flavor. Regardless of how one chooses to consume this pan-fried appetizer, the culinary experience is one of the few good reasons to come to the Shadowfell." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/108_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Greenspear Bundles in Bacon", "source": "HF", "entries": [ "Greenspear, also referred to as asparagus or \"sparrow grass\" by humans, is a perennial flower plant that has ascended to staple-status in many elven diets. While elves consume greenspear raw, seasoned, roasted, or steamed with herbs, their half-elf brethren\u2014liberated from certain culinary taboos\u2014have developed an additional preparation technique. In an irreverent touch, but one that flavorfully complements the greenspear, half-elves add salted and cured pork into the mix, in deference to their half-human taste buds. Regarding bacon, the thicker cut is always the better!" ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/069_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Gully Dwarf Homestyle Porridge", "source": "HF", "entries": [ "If you've ever attended a gully dwarf meal, you've probably only done so once. As scavengers who dwell in the deepest, darkest, and dirtiest parts of subterranean spaces, their dining habits are not exactly refined. But a wholesale dismissal of their cuisine would be throwing out the baby with the bathwater (which gully dwarves are known to drink on occasion). Traditional gully dwarf porridge calls for a grainy stew chock-full of...you don't want to know. However, their more civilized dwarven cousins have developed their own morningfeast dish, which cleverly pokes fun at the inedible original. Their version, also called \"dirty porridge,\" comprises of a creamy oatmeal-style base chock-full of dates, chopped nuts, dark sugars, and a dose of cream. Dwarves have even been known to brew a savory \"gully dwarf porridge\" containing leftover sausage bits, streaks of bacon fat, and finely chopped scallions in a grits-style \"broth.\" Regardless of which version you eat, this porridge from the world of Krynn is a true random encounter for your taste buds.", { "type": "inset", "page": 101, "entries": [ { "type": "quote", "entries": [ "Six gully dwarves trailed after them, carrying heavy pots of what smelled like oatmeal" ], "by": "Margaret Weis and Tracy Hickman", "from": "Dragons of Autumn Twilight" } ] } ] }, { "name": "Gurdats", "source": "HF", "entries": [ "If you love mushrooms and cheese, then this is the dish for you! Gurdats are a cheap and filling side dish prevalent on many a Sword Coast tavern menu. Some of the best examples of this appetizer \"in the wild\" are found at A Pair of Black Antlers in Elturel, which doesn't shy away from the cheese, or at The Seven-Stringed Harp in Secomber, where the chef goes heavy on the pepper-spice without overpowering the earthy fungal flavors. The version presented below is a classic interpretation of this traveler staple." ] }, { "name": "Halfling Game Birds", "source": "HFFotM", "entries": [ "Halflings may be small, but their love of fine food is known to be grand. It follows, then, that one of their most prized dishes would be correspondingly small of size but big on flavor, and such is the case with the dish called Halfling Game Birds. Rubbed with a secret mixture of rosemary, thyme, and lemon zest, these tasty Cornish hens are left to marinate overnight, testing the patience of many a halfling chef. When the waiting is over (almost never as long as is recommended), the birds are finally roasted at a scorching high heat to hasten them to the table where they never last long in front of eager diners. Whether Oerth, Toril, Eberron, or Krynn, these little game birds rule the roost on halfling tables across the multiverse." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/098_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Halfling Iron Rations", "source": "HFFotM", "entries": [ "Braving the dead wastes of the Shadowfell demands great preparation and fortitude. The endless gloom is unforgiving and yields little in the way of natural edible resources. Travelers would be wise to foreplan their meals and carry all required consumables with them. The iron rations prepared by Gloomwrought's surprisingly sizable halfling population are a notable and cost-effective trail treat. This creative medley of crushed nuts, local oats, and crunchy seeds are clumped into tiny balls and cemented with honey. And they are as packed with nutrients as they are yummy. Even when you're not embarking on an arduous, despair-filled journey, this granola makes for a nourishing, delectable snack that balances the sweet and savory." ] }, { "name": "Halfling Oatmeal Sweet Nibbles", "source": "HF", "entries": [ "Dense with oats, chocolate chips, and butterscotch, these diminutive cookies are perfect for halfling hands...and the stomachs of everyone. The secret is to pull each batch from the oven a minute before they are done cooking and allow them to finish on the tray to ensure a golden outside and an extra-gooey core. Indeed, these nibbles are everything a halfling looks for at the dinner table: rich, delicious flavors and speedy preparation (just in time for tea!)." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/095_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" }, { "type": "image", "href": { "type": "internal", "path": "recipes/HF/129_Newm_9781984858900_lay_art_r1.webp" }, "width": 1758, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Hand Pies", "source": "HF", "entries": [ "These palm-size pastries are as near a tavern staple as you can get. From town to town, you can find them stuffed with an astonishing variety of ingredients, ranging from venison or minced chicken to beef, minted lamb, or peacock (though usually just with leftovers from the meal before). Hand pies take on many forms and flavors and travel particularly well, making them adventurer-friendly fare. The variety presented below, made famous at Cuttle's Meat Pies located in Waterdeep's Trades Ward, is flavored with bacon and leeks and is extremely popular across the Heartlands, the Dales, and even the Savage Coast north of Faerûn, where hungry adventurers simply can't get enough of them." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/045_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Hardbuckler Stew", "source": "HF", "entries": [ "If you ever walk the streets of the walled gnome town of Hardbuckler, located just a few weeks east of Baldur's Gate by caravan, there's a good chance that you'll miss the real city altogether. While quaint country cottages connected by narrow footpaths crowd the surface, the true action is in their generous cellars, which can extend as many as three stories below the ground. Linked by tunnels that serve as underground thoroughfares, gnome residents run shoppes, inns, and taprooms out of these cozy, hearth-lit subterranean spaces. It's here you'll find the town's culinary specialty: Hardbuckler stew. Typically prepared with potatoes, mushrooms, lichens, turnips, and a miscellany of meats, from fowl and goats to shrews and voles, this earthy and aromatic stew hits all the right notes. While every establishment in this elaborate undercity will tell you that they prepare it \"the right way,\" this particular version of the recipe calls for lamb, finely chopped for small gnome mouths." ] }, { "name": "Harengon Coffee Carrots", "source": "HFFotM", "entries": [ "Nothing says {@i harvest} like the colorful dish known as Harengon Coffee Carrots. An unexpected journey of flavors, fresh wild-picked carrots are simmered with mountain-grown {@recipe kaeth|HFFotM} (or coffee) and a generous amount of beet-derived molasses. A touch of thyme and finely aged balsamic vinegar round out this sweet and acidic treat, so perfectly balanced that even the eladrin of the Feywild often include it as a staple of their elaborate forest feasts. The harengon, rabbit-like denizens of the Feywild, famously prepare this dish with a veritable rainbow of orange, red, white, yellow, and purple carrots, emphasizing presentation as much as flavor. The inspired infusion of coffee provides a robust tang that will also add zip to anyone's step, especially the harengon who are known for their exuberance. When it comes to the serving table, this vibrant fall side is bound to bring you back for more." ] }, { "name": "Harmonious Barracks Meatloaf", "source": "HFFotM", "entries": [ "If you intend to police the chaotic streets of Sigil, it's best not to do it on an empty stomach. The warriors of the Harmonium are deeply dedicated to keeping order but are perhaps not so adventuresome in their tastes, so this rich, filling meal-in-itself will keep a soldier on the march for hours on end. Heaps of it are hot and plentiful in their barracks in the Lady's Ward. To maximize its proteins, this dish includes not just lamb but a medley of meats, which gives it its distinctive, hearty flavor. Ironically, a certain quantity of this meatloaf somehow finds its way into the hands of street vendors\u2014this is, after all, a town where everyone finds a way to turn a quick profit." ] }, { "name": "Heartlands Rose Apple and Blackberry Pie", "source": "HF", "entries": [ "As the story goes, a hungry halfling returned from her hillside stroll with a heavy basket of crisp rose apples and plump blackberries. In typical indecisive halfling fashion, she couldn't decide which to fill her pie with...so she chose both, and thus this legendary halfling dessert pie was born. A thick handmade crust and a flaky, buttery top blanket a tart and tasty rose apple (nearly any apple suffices, season pending, of course) and blackberry filling with spiced ground accents. Some halflings even dust their crust with a white Cheddar that melts for a unique flavor, but all of them agree that it would be a sin to serve this without a scoop of freshly whipped sweet cream." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/100_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "High Harvest Puree", "source": "HF", "entries": [ "Highharvestide is a regional celebration of harvest and plenty that occurs annually near the autumnal equinox in certain regions of Toril. In days past, tradition mandated that elves solely consume nature's dew in honor of giving thanks; however, in recent years, the holiday has evolved into a multicourse feast anchored by a cornucopia of autumnal-themed dishes, including a warm and comforting blend of crop plants. This nourishing puree, a favorite of wood elves and eladrin alike, is a mélange of butternut squash, garlic, and thyme that is slow-simmered for a sweet and earthy flavor and garnished with an olive oil accent." ] }, { "name": "Hogs in Bedrolls", "source": "HF", "entries": [ "Few things put a spring in a halfling's step quite like the buttery-sausage scent of freshly baked hogs in bedrolls wafting through the village. As curious as they are resourceful, halflings have a knack for creating new culinary combinations of things they love to eat\u2014in this case, savory sausages and flaky pastries. Diminutive, smoked pork-and-beef bangers are snugly rolled up into salty dough \"bedrolls\" until only their \"heads\" are poking out. The expert maneuver is to brush these little snacks with a thin egg wash before popping them in the oven, ensuring a glossy shine and a boost of color. And slathering them with butter once they are cooked is a truly tasty touch. Hogs in bedrolls might just be the perfect finger food for any size halfling gathering." ] }, { "name": "Hommlet Golden Brown Roasted Turkey with Sausage Stuffing and Drippings", "source": "HF", "entries": [ "That else makes the mouth water but a plump bird roasting on a spit above an open hearth? One particular style of this dish was made famous in the Village of Hommlet, on the far side of Nyr Dyv from the City of Greyhawk, where geese are plentiful in the warmer months and turkeys abundant in the winter. This turkey is served with a chunky gravy made from the bird's juices and brimming with bacon. The sausage stuffing comprises a pan-fried spicy ground pork, seasoned white-bread croutons, finely chopped onions, and small chunks of celery all folded into warm broth. A whole bird can be had in Hommlet for a gold piece, but too much turkey can hit you like a well-timed sleep spell, so it's better to stick to the legs." ] }, { "name": "Honey Milk", "source": "HFFotM", "entries": [ "Frequently enjoyed by the Shadovar as a nightcap or a light dessert, honey milk is traditionally a stand-alone beverage that can be served chilled, warm, or even as toddy, spiked with herbal liqueur (as it is frequently done in the Shadowfell's forsaken city of Gloomwrought). While the preparation of honey milk is quite simple, the best versions balance a modest amount of honey with the freshest dairy (often imported from the Prime Material Plane) to produce a hearty yet refreshing drink served to all ages. However, the true key to properly preparing honey milk is patience. Traditionally, shadovar alchemists allow the mixture to marinate and cool for several hours before serving, and often include a garnish of cinnamon or citrus to make an attractive presentation for this lovely libation. Its elixir-like qualities are whispered to be good on the gut." ] }, { "name": "Honey-Drizzled Cream Puffs", "source": "HF", "entries": [ "Stuffed with vanilla custard, these delectable treats deservedly grace every halfling dessert spread from Amn up to Neverwinter and beyond. The crispy hollow pastry puffs, which can be prepared days in advance, are a treat alone, but not enough can be said about the custard filling\u2014a dense, velvety blend of cream, vanilla, and honey. While this custard is a wonderful filling or topping for any dessert, best applied with a straight-tipped pastry bag, it's perfectly normal to eat it by the spoonful as well (or so it's been reported). If you don't drizzle these puffs with a fine local honey, you are doing it wrong." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/103_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Honeyed Ham with Pineapple Gravy", "source": "HF", "entries": [ "When it's time for a holiday feast, honeyed ham is the first dish in a halfling's oven. A large ham is brushed with layer upon layer of a local honey, brown sugar, and pineapple juice glaze for maximum sweetness before being set in the oven. And while the simmering scent of slow-cooking pork fills the homestead, a halfling gets to work on the accompanying pineapple gravy, a chunky and tangy sauce to drown your beast and starches in. It should be noted that this recipe goes just as well with wild boar, if you are inclined to catch one." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/098_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Hot River Crab Bites", "source": "HFFotM", "entries": [ "A center of music and the arts, the town of Berdusk, in Faerûn's western heartlands, is known for many things, but above all for its hot river crabs. A specialty of the Sign of the Silver Sword Inn, these river delicacies are as dependent on freshness as on seasoning. Traditionally, locals would harvest crabs with soft shells and consume them within the day. As for the crab recipe, it's a closely guarded secret, but is believed to include crème fraîche and lemon zest mixed into a spread and served on endive. At only one copper piece per plate, they'll leave enough in your coinpurse for a glass of {@recipe Saerloonian Glowfire|HFFotM}\u2014the perfect complement." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/033_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Hot Spiced Cider", "source": "HF", "entries": [ "Hot spiced cider is an essential seasonal drink with appeal to all seeking warm liquid refuge after a day on the trail. Fresh-pressed apple cider, usually sold by the jugful at marketplaces or farms, is simmered over a low fire or stove with allspice, cloves, brown sugar, and a burst of orange tossed in for measure before it's topped with fresh cream and a cinnamon stick. Halflings serve up their own special varietal named Moonslake, a minty, alcoholic apple cocktail that's been blended with a boiled and strained mint-crushed water yielding a biting, cool aftertaste (that humans tend not to enjoy). Elves prepare it clean, often cheesecloth strained, for a refined, glassy amber appearance. Dwarves aren't fussy, they just like it spiked. Regardless of your preference, savor one of these cool-weather concoctions to warm you from the inside out." ] }, { "name": "Irlymeyer's Dragonfire Punch", "source": "HFFotM", "entries": [ "The golden rule with any good tavern punch is that, when going down, it should feel like you were struck by a physical one and make you more inclined to throw one. Such is the case with the potent potable sometimes called Irlymeyer's Dragonfire Punch. A creation of the mysterious mixologist for whom the drink is named, and perfected by Otik Sandath of the Inn of the Last Home, this refreshing beverage is chock-full of domestic and imported juices from across Krynn, including cranberry, orange, and pineapple. The \"punch\" comes from the generous amounts of brandy and sparkling wine. Originally named for its use of poisonous dragon's rose blossoms, the recipe has changed significantly over the years, but its effect upon patrons has not." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/082_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Iron Rations", "source": "HF", "entries": [ "You won't last long anywhere in the multiverse without a few basic things: a trusty sword, a full waterskin, and some iron rations. Sometimes referred to as \"journeyfood,\" this staple provides essential nourishment for adventurers of all sorts, from the trail-tested travelers of Ansalon to the dungeon-delving explorers of the Flanaess. While ingredients frequently vary depending on region, these rations tend to be lightweight, protein-packed, and preserved to last days or even weeks on the road, featuring ingredients such as cured meats, dried fruits, nuts, and cheeses with biscuits, crackers, or hardtack. Godspeed and good eating fair adventurer." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/039_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Kaeth", "source": "HFFotM", "entries": [ "Kaeth, or coffee, is an aromatic brew made from ground roasted beans and is famous for its invigorating properties, making it a prevalent day starter throughout the worlds of the multiverse. In Sigil, the City of Doors, planar sightseers can sample from a wide array of coffee beans and beverages from countless planets. Kaeth, as it is commonly called on the planet Toril, has developed into quite the delicacy along the Sword Coast, where it is now imported in droves. In the nation of Sembia, a popular method of preparation features a blend of melted chocolate and liquor. In some areas, kaeth is so popular that it has become more profitable than the tea trade. The peoples of the planet Krynn drink tarbean tea and kefre, both of which are derived from vibrant, dark-roasted beans and frequently served black. In contrast, citizens of the Outer Planes imbibe numerous spiced and creamed variants of kaeth, including the notable Mountain Majesty of Mount Celestia. On the planet Oerth, coffee trends more acidic and is frequently blended into creamy liquors to grant an extra kick. But perhaps the most notable, kav'la, in which creamed coconut milk is swirled into a malted, dark, nutty roast, is served in tall, ornate ceramic vessels and is easily found in the cultured bazaars of Sigil. Regardless of which varietal you choose, kaeth, in its endless forms, serves as a caffeine-infused pick-me-up, whether on the trail or in the safe confines of one's homestead." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/132_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Kara-Tur Noodles", "source": "HF", "entries": [ "Few nations on the planet Toril are as powerful or influential as the human empire of Shou Lung, found in the vast region of Kara-Tur. While this region boasts distinct religions and a proud culture, it also possesses an equally strong culinary tradition. Although there is sparse interaction or conflict between the city-states of the Sword Coast and Kara-Tur, many of its tea leaves, such as Pale Jade, Fim Fim, Dragon's Eye, and Long Jing, are imported in significant quantities by Faerûnian traders, and certain dishes, including various noodles, have made the long migration west as well. While you won't find this stir-fried entrée on just any tavern menu, it has found its way into the more modern eateries of cultural epicenters such as Waterdeep. A heaping bowl of noodles flash-cooked in a deep, oil-drizzled skillet along with chunks of chicken, vegetables, and a salty soy sauce or garum (a fish-based sauce) has become a popular change of pace from the traditional roasts and soups of the Sword Coast." ] }, { "name": "Kender Loaf", "source": "HFFotM", "entries": [ "Kender loaf, or raston pastry as it has been called, is a filling, raisin-specked dessert to round out a hearty meal. However, in its earlier incarnations, raston pastry dated back to the first Dragon War, when not even scraps of stale bread could be discarded. Crusts of stale bread were habitually tossed into a basin and later mashed to create livestock feed, but the kender saw an opportunity. Stale bread was separated from other half-finished morsels; soaked in water; sugared, spiced, and dried; then served up as what was known as kender loaf, the pre-owned bread. So popular was kender loaf that the process was refined with eggs, cream, and spices, evolving into the bread puddings we know today." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/080_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Kender Stumblenoodles", "source": "HFFotM", "entries": [ "Kender legends have a way of shifting and swaying merrily with the tides of the Blood Sea of Istar. An early tale held that kender stumblenoodles were born of a collision between two frantic kender cooks\u2014when their pots mixed, it resulted in an unexpected alliance of flavors and ingredients. However, ask a kender adventurer, and you may as likely hear a yarn concerning a well-placed insult aimed toward a draconian corporal and his squad. As the bold kender scoundrel made haste to flee, he frantically threw about any valuables behind him to dissuade his pursuers. In his desperation, he ejected a small sack of mixed spices, hardened cheese, a jar of mustard, and several handfuls of uncooked spiral pasta shells that, as kender luck would have it, served as a meal of caltrops for draconian toes and sent the kender's pursuers stumbling into the mud. In honor of this brave kender's sacrifice (the loss of a perfectly good sack of pasta), kender across Krynn have memorialized the occasion in classic, good-humored kender fashion." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/074_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 }, { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/075_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1989 } ] }, { "name": "Kendermore Cobbler", "source": "HFFotM", "entries": [ "Nothing warms the soul quite like the scent of a freshly baked kender cobbler. The flavor of this effervescent blend of peaches, dark berries, vanilla, cloves, and liquor (for the brave, a sizable enough dash to make your toes tingle) is as fascinating as the diminutive folk who invented it. Kender\u2014said to be birthed of magic and chaos\u2014approach food in much the same manner as they traverse the worlds of the multiverse: adventurously. The buttery, flaky topping oozing with soft, chopped peaches should be enough, but when combined with blueberries, the cobbler filling brightens in a curiously kender way. This dessert is especially popular on Mid-year Day in Sixthmonth, which also happens to be Peach Month in Ansalon, but it remains the dessert of choice for the kender of Krynn regardless of holiday or season. Often served as a cobbler, sometimes as a crumble, but never to be skipped, especially when offered warm with a hefty dollop of fresh whipped cream." ] }, { "name": "Laumberry Pie", "source": "HFFotM", "entries": [ "The Yawning Portal of Waterdeep serves a new pie every week, based on the seasonal ingredients available. You're really in luck when laumberries from the frosty Frozenfar are in season. Their tartness is softened by the sweetness of the dough, making it the perfect blend of flavors. The famous tavern likely pilfered the idea from the hardy bakers of Bryn Shander. Pies in this style are made off-season with blueberries, blackberries, and raspberries, which together give you something of the flavor of the original. They're best served a bit chilled, and when done right have been known to resurrect the spirits of weary adventurers emerging from the Undermountain." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/038_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Lluirwood Salad", "source": "HF", "entries": [ "Located along the northern border of the former halfling nation of Luiren was the Lluirwood of southeast Faerûn. Sometimes called \"the Longforest,\" due to its lengthy expanse, this dense woodland was the native homeland of three groups of halfling who once foraged the thick foliage in search of delectable forest treats. After the Hin Ghostwars, the Lluirwood was mostly abandoned by halflings and subsequently inhabited by ill-tempered monsters that wandered in from the Toadsquat Mountains to the north. But even after generations, hungry hin from the coastal cities of Luiren still craved those tasty forest flavors and paid adventurers handsomely to extract its ingredients. Prior to the Spellplague, which submerged all of Luiren, this sweet and savory salad, made up of whole-leaf spinach, dried cranberries, candied pecans, and spring cheese, topped with a tangy vinaigrette dressing, would anchor the menus of taverns from Beluir to Shoun\u2014a perfect starter to first or second evenfeast." ] }, { "name": "Loaf Pudding", "source": "HFFotM", "entries": [ "The Elfsong Tavern of Baldur's Gate is known for many things: the disembodied singing voice of an elven maiden for which the tavern is named; the stuffed baby beholder over the mantle; and the driftglobe-lit taproom. But there is no better reason to visit this famous haven for adventurers than its delectable Loaf Pudding. A specialty of halfling head-chef Chenna Fatrabbit and her human pastry sidekick, Klav Martilmur, this moist, yogurt-infused loaf is soaked in a delicious vanilla-almond syrup and topped with a sprinkle of salted almonds to add just the right amount of crunch. The dessert is so coveted that even Spelljammer pirates have occasionally dropped into port to bring a loaf or two back to Realmspace." ] }, { "name": "Meal's End", "source": "HF", "entries": [ "Heavy cream, foraged fruits, and a crushed dark meringue comprise a delightful combination of flavors that offer a light and colorful post-meal elven sweet. Elves aren't decadent and are resultantly not known for their culinary prowess with desserts, but this refreshing dish is quick to concoct and easy to serve by the bowlful, requiring no baking. While there are subtle variations of \"meal's end\" based on region and culture, the version with chopped persimmon or plum in lieu of field berries is quite sensational and thus recommended." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/073_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Melted Cheeses with Chunky Tomato Broth", "source": "HF", "entries": [ "Halflings not only know their cheese, they also boast innumerable ways to prepare it. Bread, buttered on the outside, is layered with strips of cheese, sprinkled with seasoning, and pan-fried, before being sliced into strips, or \"dippers,\" for soup dunking. The recipe itself is quite simple (and really just an excuse to eat more cheese)! Sometimes served spicy, these sandwiches are often dashed with dill, nutmeg, basil, or the like, depending on the mood of the chef. The same goes for the accompanying soup, commonly a chunky tomato but occasionally a smooth red pepper puree. It's always served warm, more as a sort of dipping sauce that can be guzzled once the cheeses have disappeared. One of the simplest midday recipes in the halfling repertoire, melted cheeses have also been heavily adopted by humans across the land, with the dish adorning countless tavern menus." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/093_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Miner's Pie", "source": "HF", "entries": [ "The Miner's Pie, sometimes referred to as a \"shepherd's pie\" by humans and halflings, is a truly hearty one-stop meal for the tireless dwarf in all of us. Ground beef (or lamb or venison), sweet corn, peas, onions, and leeks are crusted by a potato mash topped with cheese. This is one of the few dwarven dishes readily served at inns across Faerûn, particularly those of the North and Heartlands, likely because the human variant borrows much from this dwarven classic." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/079_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Mingari-Spiced Owlbear Milk", "source": "HFFotM", "entries": [ "While conventionally prepared with a base of {@creature owlbear|MM} milk, other types of milk such as yak milk, buttermilk, rice milk, and even nut milk are all suitable substitutes in this creamy, cozy concoction. But no matter which milk you choose, there is no alternative for Mingari spice, culled from the inner bark of Mingari trees. Likened in both flavor and scent to cinnamon, Mingari spice is a rare but highly sought-after seasoning indigenous to southeast Faerûn. Although rare, this strong, aromatic spice is incredibly versatile, at home in both sweet and savory dishes, and thus it has spread throughout the Realms and beyond. However, satisfying Mingari-Spiced Owlbear Milk requires merely a dash of this scarce but potent accent. Travelers in search of a day starter, an alcohol-infused night capper, or even a medicinal stomach soother, invariably relish a tall mug of this nourishing milk." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/041_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Moonshae Seafood Rice", "source": "HF", "entries": [ "Originated in the mythical elven isle of Evermeet but popularized by adventurous expatriates along the Sword Coast and its scattered archipelago, this creamy fish rice dish requires a patient chef...but it's well worth the wait! Short-grain rice (which yields a stickier, compact texture), along with a medley of ocean \"fruits,\" including shrimp and scallops, is slow cooked in a rich seafood broth until it reaches a smooth, velvety consistency. Butter, onion, saffron, elven dry white wine, and olive oil all intermingle and do their part in activating the dreamy maritime flavors. Some elven chefs of old would finish the dish with a swirl of mascarpone." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/070_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Mushroom Tea", "source": "HF", "entries": [ "When the hearth fire dims in the Underdark, the drow are known to reach for their kettles\u2014not to make any herbal tea, but instead an after-dinner broth of simmering mushrooms. If they can find them, the drow prefer matsutake, though shiitake or maitake will do in a pinch. They place the sliced mushrooms into a clear broth seasoned with dried kelp, sometimes with a splash of fish stock or soy sauce and alcohol, and heat it in a teakettle. From this, they pour small cups of the fragrant tea to imbibe slowly until the mushrooms cook to perfection, at which point they are eaten with a fine skewer." ] }, { "name": "Neverwinter Nectar", "source": "HFFotM", "entries": [ "Neverwinter nectar is an expensive but tasty spirit-based drink, known for its sweet fruit-infused flavor, buttery base, and citrus-tinged aftertaste. Perennially popular in Neverwinter, this \"nectar\" has gradually appeared on the drink lists of many of the finer eateries among the well-traveled cities of the Sword Coast. The surprisingly crisp and refreshing cocktail is so rich in flavor, it is often consumed in lieu of dessert or as an accompaniment to lighter fare. Veteran barkeeps unlock the full spectrum of flavors when they combine the unique mixture of juices, brandy, and white wine with a touch of sparkling water and ice. Felzoun's Folly, in Waterdeep, serves one of the more notable iterations of this syrupy and perfectly divine concoction." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/042_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Onion Loaf", "source": "HFFotM", "entries": [ "The onion loaf on the menu at the Yawning Portal is done in the Cormyr style: big, dark loaves, as dense as the King's Forest. While the onion may be the headliner, the real stars of the show are the leeks, scallions, and fresh buttermilk, which help round out the flavors of this rich, crusty loaf\u2014perfect for morningfeast or eveningfeast. When it's time to break bread with adventuring companions, old and new, an onion loaf is an inexpensive and delicious option that's practically a meal in itself." ] }, { "name": "Orange Mountain Duck", "source": "HF", "entries": [ "Dwarves are widely renowned for their \"unsweet tooth,\" but that doesn't deny them good taste, as evidenced by the southern Faerûnian gold dwarves' affinity for orange and persimmon mountain duck. The uniquely hot-and-tart sauce brightens the succulent gamey meat and yields a divine duck-skin treat. Perhaps years of living near humans wore them down or broadened their palate, but it is said modern dwarves have actually come to blows over the coveted crispy skin alone! While this dish might not grace the subterranean banquet halls of days long gone, it is surely on the surface dwarf menus of today." ] }, { "name": "Ornabra", "source": "HFFotM", "entries": [ "Ornabra is a hearty meal and something of a badge of honor for those who have eaten it. This dish has been served for many generations by the hard-working denizens of Purskul (the \"Granary City\"), a bustling and notable caravan stop inland from Athkatla, between Amn's Cloud Peak and the Small Teeth mountains in West Faerûn. Lamb and potato stew is simmered for hours, then drained before being wrapped in thick and chewy flatbread the size of a small shield. As popular with Purskul's human constituents as with its sizable half-orc population, this street food is enough to fill a humanoid belly for two meals and is commonly scooped up by on-the-go, coin-conscious caravanners along the Southern Trade Way." ] }, { "name": "Otik's Skillet-Fried Spiced Potatoes", "source": "HF", "entries": [ "This famous side dish, comprising chopped potatoes, served spiced and fried, is derived from the personal recipe of Otik Sandath, proprietor and chef of the Inn of the Last Home, located in a remote Krynn city called Solace in Ansalon. Otik's personal blend of garlic, paprika, pepper, cayenne, and a sizeable scoop of local salted butter is often emulated but tough to beat; however, the recipe featured below is widely thought to be the closest that one can come to the feeling of sitting atop the famed vallenwood tree tavern with one of his homebrewed dark ales in hand. These potatoes pair well with any braised meats on the menu or with eggs as a day starter." ] }, { "name": "Pan-Fried Knucklehead Trout", "source": "HF", "entries": [ "There isn't much to see and even less to eat in the frozen tundra that is Icewind Dale...unless you know where to look. North of the Spine of the World and hidden in the windswept shadow of Kelvin's Cairn, stand three freshwater lakes that support the ten villages that dot their shores\u2014a region aptly known as Ten Towns. The lakes of Ten Towns are unremarkable, except for one feature: they are the only known location of the storied knucklehead trout. Named for their thick, knuckle-shaped skulls, these fish have become the region's most lucrative export, not for their culinary value but rather for the finely crafted scrimshaw that local artisans make with the ivory-like headbones. Merchants from Luskan and beyond pay top dollar for these curios, which have become all the rage throughout the cities of Faerûn. As a result, lakes of Ten Towns often run red with the blood of local fisherman competing for the day's catch. However, what's less known outside of the region is that these rare fish are as delicious as they are valuable, especially when pan-fried with shallots, lemon, salt, pepper, and paprika. If you can't source fresh knucklehead trout from the lakes of Ten Towns, don't dismay. Trout from Nyr Dyv near the City of Greyhawk or Crystalmir Lake close to Solace will suffice as substitutes." ] }, { "name": "Par-Salian's Tea", "source": "HF", "entries": [ "Whether you're a warrior doffing your plate mail after an arduous adventure or a wizard relaxing after a studious session in the stacks, each day demands time for repose. From an obscure oolong to a common chamomile, teas are imbued with incredible calming and restorative effects for the body and soul. The powerful white-robed Highmage Par-Salian was renowned for his arcane prowess, but those close to him warmly recounted his potent tea leaf homebrew as well. A single saucer full of this extraordinary blend, which was known to include a fresh ginger infusion with honey, chamomile, dried lemon, orange peel, and a dash of slippery elm bark (granting it a smooth, oily aftertaste) among its components, was said to soothe even the most dogged cold\u2014an effect that ensured the survival of one of Par-Salian's most famous students, Raistlin Majere. Numerous interpretations of Par-Salian's legendary tea remain popular throughout Krynn, with some iterations steeped with rare and psychedelic bekial seeds from the thorn bushes of Estwilde, though it is said that none, save for his most trusted students, could successfully replicate his herbal amalgam.", { "type": "inset", "page": 183, "entries": [ { "type": "quote", "entries": [ "Par-Salian opened his mouth to speak, then realized Highmage Astathan was studying him very intently. He closed his mouth again. The tea lingered with a slightly oily aftertaste on his tongue, and Par-Salian finally recognized it. It was bekial seed from the thorn bushes of Estwilde; it acted to open one's consciousness without the deleterious effects of most other opiates. A little was enough to put its user in a trance. Too much was toxic. And the fine line between the two was only drawn by master herbologists." ], "by": "Lucien Soulban", "from": "Renegade Wizards" } ] } ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/120_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Plate of Silver", "source": "HFFotM", "entries": [ "In the Faerûnian land of Amn, there is a charming, well-appointed inn called Stargath House, which is known for a signature baked-potato-and-anchovy dish called the Plate of Silver. The meal is thusly named as consolation and warning to those who would sate their appetites by seeking the fabled treasures reputed to be hidden in an extensive network of booby-trapped and haunted cellars underneath the inn. The treasured gold is said to rattle inside the chest plates of {@creature helmed horror|MM|helmed horrors} that seek to claim the lives of trespassers. Many a guest has disobeyed the firm guidance of the courteous waitstaff and gone missing. It is tradition that when the unique delicacy is served, the staff and regulars of Stargath House rattle their gold coins inside tumblers as a way of presenting the recipient of Stargath hospitality with a choice: \"Would you risk a cold and bitter death for the promise of haunted gold? Or would you kindly settle for a warm, tasty plate of silver, instead?\" Both the dish and tradition have somehow found their way to Krynn, even though Stargath House is nowhere to be found on the planet." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/078_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Plate-of-Gold", "source": "HF", "entries": [ "Dwarves aren't known for eating their vegetables, but when the vegetables are drenched in a salty, golden batter and oil-fried until crisp, they can't get enough of them! Don't forget to finish these fried delights with a dousing of \"golden sauce\"\u2014a syrupy, sweet confection laced with a citrus accent. This dish is particularly popular among surface dwarves who have greater access to fresh produce and root vegetables." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/086_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Potato Leek Soup", "source": "HF", "entries": [ "A Mithral Hall mainstay of Faerûn, dwarven potato leek soup is a stalwart starter that is prepared as thick as mortals can stand it. Served year-round, this dense and nutritious vegetable blend is perfect for warming the limbs and souls of dwarves subjected to the unrelenting cold of damp subterranean life. Sloppily ladled into oversize ramekins and prepared voluminously in full anticipation of seconds (and thirds), it's made to satiate the bottomless hunger of weary warriors or tireless miners. You can't go wrong with toppings such as chopped scallions, chives, and bacon!" ] }, { "name": "Potion of Restoration", "source": "HF", "entries": [ "Every adventurer needs a pick-me-up now and again, and nothing slakes the thirst and dulls an ache quite like a Potion of Restoration. Fruity and sweet, with tones of blackberry and lemon, the gin hides away until you already feel its fire in your belly. Barkeeps imbue it with a pinch of butterfly pea, which gives it a distinctive blue color\u2014in a dimly lit dungeon, you might even mistake it for its magical namesake. But then again, if you drink enough of these, you will know neither pain nor fear...though you may not be undertaking any glorious feats either." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/126_Newm_9781984858900_lay_art_r1.webp" }, "width": 1756, "height": 1991, "credit": "Ray Kachatorian" } ] }, { "name": "Purple Grapemash No. 3", "source": "HFFotM", "entries": [ "Barovia is known for many things, its wine among them. The Wizard of Wines Vineyard is legendary for producing some of the finest wines throughout the planes and multiverse, such as the full-bodied Red Dragon Crush and the crisp Champagne du le Stomp. But not all wines that emerge from the mists of Barovia are of equal quality, as evidenced by the existence of Purple Grapemash No. 3. Priced at only three copper pieces per pint at most local taverns and other Domains of Dread, this table wine is known to be spectacularly unremarkable. However, in some areas of the Shadowfell, clever mixologists have added copious amounts of ice and lime juice to the pungent grape-ish mix, turning this otherwise mediocre concoction into a refreshing, slushy treat worth at least four copper pieces anywhere." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/118_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1989 } ] }, { "name": "Qualinesti Vegetable Stew", "source": "HF", "entries": [ "In the world of Krynn, shortly after the ancient Kinslayer Wars, Prince Kith-Kanan appealed to his brother King Sithas for western sovereignty. His brother peacefully granted the western elves independence from the nation of Silvanesti. However, Kith-Kanan, the new king of the western elves, was met with decades of hardships resulting from the diaspora. Until their capital Qualinost was founded, his elven people struggled to find new ways of living off the land. Several simple and humble meals entered the repertoire of the elven diet, including \"Harvest Prize,\" an artfully prepared baked vegetable casserole. Sourceable produce such as eggplant, zucchini, yellow squash, and tomato were thinly sliced then stacked in fanned layers upon fresh basil and tomato (crushed into a sauce), then drizzled with fresh and fragrant oils before roasting. This humble yet abundant dish could feed an entire elven village at little cost. Although the elves of Krynn now prepare variations of this dish year-round with inspired substitutions to harness the seasons, the combination below is the most classic and recommended." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/072_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Quij's Plate", "source": "HFFotM", "entries": [ "Quij's Plate, consisting of pan-fried sausage, twice-browned potatoes, and eggs, is a filling meal that infallibly populates the menus of countless caravan cooks. Easy to prepare on the road for large parties, it has also become a popular dish in the military for its simplicity and heartiness to help soldiers brave the endless grey days. Named after an orc henchman of Lord Robilar, who inventively cooked this sausage meal for his adventuring party, using his shield for a skillet, Quij's Plate would eventually earn its place on the menu of the famed Green Dragon Inn, nestled in the Free City of Greyhawk's bustling River Quarter. The unusual name has since become the catch-all term for the countless iterations of this sausage-and-potato-based campfire classic, including those that migrated to misty Barovia via lost and hungry adventurers." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/113_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Quith-pa", "source": "HF", "entries": [ "While it may not sate a halfling-size appetite, quith-pa has sustained the bodies of elven adventurers for generations. The most common variety of elven iron rations, this vegetarian trail food is made up primarily of dried fruits, but regional variations can include seeds, nuts, legumes, and beyond. Designed to be as light in the pack as it is in the body, this basic nourishment ensures travelers won't suffer a post-meal slog on the trail. Meanwhile, its wholesome ingredients and simple, clean flavors are perfect for even the most finicky elven palate.", { "type": "inset", "page": 57, "entries": [ { "type": "quote", "entries": [ "'What's this junk?' he asked.", "'Quith-pa,' said Gilthanas. 'Iron rations, in your language. It will last us for many weeks, if need be.'", "'It looks like dried fruit!' Caramon said in disgust.", "'That's what it is,' Tanis replied, grinning." ], "by": "Margaret Weis and Tracy Hickman", "from": "Dragons of Autumn Twilight" } ] } ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/063_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Ray of Frost", "source": "HFFotM", "entries": [ "This flavorful and strikingly cerulean concoction is said to chill its imbiber from the inside out. Named after the arcane incantation known for blasting its target with a rush of frigid energy and slowing their steps, ray of frost provides a cool option at upmarket taverns with more extensive and adventurous drink lists. Often served in a small crystal glass, Ray of Frost is an inspired blend of gin, absinthe, vermouth, and enough ice to chill even the coldest parts of Wildspace. The real challenge with this drink isn't surviving the initial icy brain-blast but surviving several glasses of it." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/101_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Reghed Venison Pot Roast", "source": "HF", "entries": [ "The frozen and unforgiving tundra of Faerûn's North are tested by a brave few and tamed by nearly none. However, the Reghed barbarians, a collection of hardy and superstitious totem-based nomadic tribes, wander the lands with comparable ease, harnessing its sparse potential for the benefit of their relatively small clans. To endure the arduous cold of Icewind Dale, the Reghed and other similar groups, such as the Uthgardt of Northern Faerûn, must maximize time and energy to thrive. Communal meals at winter camps (constructed seasonally to survive the exceptionally long winter) are as central to their dignified warrior culture as their deep religious traditions. Venison (the meat of antelope, deer, or elk) is the most readily available, and thus coveted, finding various uses for these resourceful nomads, but beef or rothé is completely acceptable in other realms. One ceremonial dish (to which the Reghed stake proud claim) that marks the beginning of the long winter is pot roast. A tender flank of beast, chunks of dried apricots, halved gold potatoes, and branches of seasonal herbs intermingle with the natural wild meat juices to make this an especially aromatic and practical single-course meal.", { "type": "inset", "entries": [ { "type": "quote", "entries": [ "The reindeer had begun their autumn migration southwest to the sea, yet no human track followed the herd...In normal barbarian life, the survival of the tribes depended on their following the reindeer herd..." ], "by": "R.A. Salvatore", "from": "The Crystal Shard" } ] } ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/053_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Rollrum", "source": "HF", "entries": [ "The picturesque city-state of Tashalar is known for its jeweled coasts, temperate climes, and abundant vineyards, as well as for one of its most famed exports\u2014rollrum. This dusky, licorice-infused tonic is noted for bright, herbal tones and a minty finish. Establishments of the highest pedigree, ranging from the Elfsong Tavern in Baldur's Gate to the Lady Luck in Daggerford (as well as a slew of questionable taprooms), offer up homebrewed incarnations of this absinthe-style classic. For those not inclined to partake in alcoholic imbibement, but who are still seeking a minty beverage, try elven {@recipe sprucebark quaff|HFFotM}, which also serves as a potent palate cleanser." ] }, { "name": "Rothé Steak", "source": "HFFotM", "entries": [ "One silver piece is an extraordinary bargain for the Rothé Steak at the Yawning Portal\u2014even if it is one of the more expensive things on the menu. Served sizzling-hot right out of the skillet, with just a hint of garlic and garden spices, rothé steak is a carnivore's delight and the perfect protein for a triumphant or aspiring adventurer. Along the Sword Coast, you can easily source fresh {@creature rothé|VGM} that is either farm-raised or wild game\u2014there are devotees of both. Why bother with any vegetable sides? You won't get to them with this slab of meat to tackle." ] }, { "name": "Ruby Cordial", "source": "HFFotM", "entries": [ "Ruby cordial is traditionally a saccharine swill of liquefied dark cherries blended into a fortified wine from the southern Moonshae Islands, where the aperitif first originated. While any cherries will do, the cherries of choice originate from the same rustic archipelago where they ripen in the sandy island soil, which imbues them with a sweet, robust flavor. Distilling cherry stems, skins, and even pits into the liqueur activates an almost nutty layer of flavor that hits right after the initial sugary wave passes. The Blade and Stars, a tried-and-true establishment in the port city of Baldur's Gate, offers a remarkable interpretation of this offshore staple using a traditional ruby port instead of fermented Moonshae cherry juices. Even better, the Blade serves food and drink right in the guest rooms, ensuring that no one will notice just how many of these wondrous cocktails are consumed." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/101_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Saerloonian Glowfire", "source": "HFFotM", "entries": [ "It is said that {@i everything} in the Feywild is more beautiful\u2014and more delicious. That is undoubtedly true when it comes to imbibing the already supernaturally delightful Saerloonian Glowfire. First concocted centuries ago in Saerloon, a Sembian metropolis known for its cultured and exotic tastes, Saerloonian Glowfire has become a notable export the Realms over. It has even made its way to Evermeet, an elven paradise transported to the Feywild long ago. While human in origin, this aromatic bracer, renowned equally for its alluring luminescence as for its refreshing hints of summer breezes and ripe pear, feels right at home filling the ornate wine flutes of high elven society." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/148_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Salbread", "source": "HFFotM", "entries": [ "For those light-footed smallfolk who wander but still want to eat well, the kender of Kendermore look to salbread. This highly flavorful, square bread can last a full tenday in the pack before spoiling\u2014or so it is said, as the actual expiration time frame has never been tested. These baked treats travel so well, they have found their way to many other corners of the multiverse and frequently show up in the packs of the halflings of Luiren, who are thought to be distant cousins of Krynn's kender. Usually made with lemon or orange peels and a touch of vanilla, these baked miracles not only taste delicious but also can prevent scurvy for those on ships or traveling in regions without access to fresh fruit." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/073_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Seelie Court Cheese and Potato Soup", "source": "HFFotM", "entries": [ "For those adventurers fortunate enough to dine shoulder to shoulder with the nature-loving Archfey of the Seelie Court, cheese and potato soup is a hearty, not-to-be-skipped starter that warms from the inside out. This slow-simmered, savory concoction is a delightful mix of potatoes, onions, celery, chives, and ripe herb-infused cream cheese. It is so delightful in fact that it has escaped the mystical confines of the Feywild, making its way within the bustling walls of the Sword Coast port metropolis of Baldur's Gate, to the iconic Elfsong Tavern, where it has become a regional favorite capitalizing on the cornucopia of fresh ingredients on offer. Regardless of where you sample this surprisingly light and tasty soup, the spirit of the Seelie Court original is in every spoonful." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/137_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1989 } ] }, { "name": "Sembian Honey-Glazed Rothé Ribs", "source": "HF", "entries": [ "Whether you choose beef, pork, or rothé ribs, you can't go wrong with this delightful recipe. Multiple layers of a syrupy, honey-based glaze (the preferred varietal of honey is that of the Faerûnian nation-state of Sembia) are copiously slathered on large racks of ribs, before being delicately roasted over an open flame for careful charring. When prepared properly, this slow-cooked sweet meat falls off the bone easier than the head off an unarmed kobold!" ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/052_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Sensate Palate Cleanser", "source": "HFFotM", "entries": [ "The appetite of the Society of Sensation knows no bounds: they are the ultimate explorers of experience, which takes them to the extremes of the palate. But the unfamiliar can only really be tasted against the baseline of the common. The Sensates lighted on the free cucumber soup that came with a cheap inn room at the Slumbering Lamb in Sigil as the perfect neutral reference points for embarking on a culinary adventure. Area taverns catering to this clientele turned this dish into a chilled leek-and-cucumber-based puree. Even for those without the restless curiosity of a Sensate, this smooth and mild soup is a refreshing appetizer no matter where it's consumed." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/122_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1761, "height": 1986 } ] }, { "name": "Silverfruit Pie", "source": "HFFotM", "entries": [ "Let it be known, silverfruit, also known as lychee or soapberry, makes for a truly heavenly pie. This medium-size, pink-skinned berry is known for being especially crisp and juicy, with hints of citrus and a floral aroma. But as a pie filling it's surprisingly creamy and custard-like, and it pairs wonderfully with a toasted, flaky crust. The Golden Bariaur Inn (in Sigil's Lady's Ward), which caters to highfalutin clientele from the Upper Planes, serves an astoundingly good slice of this silky dessert. Since Sigil has no natural resources, silverfruit is one of the many uniquely curated imports from the vast array of worlds to which the greater metropolis provides access." ] }, { "name": "Smoked Sausages and Kraut with Dwarven Mustard", "source": "HF", "entries": [ "At the end of a long day working in fiery forges and lava-filled mines, most dwarves have an insatiable craving for salty and sour foods, always paired with a strong ale. Nothing hits the spot quite like a heaping plate of dwarven smoked sausages with mounds of briny sauerkraut\u2014a recipe, according to legend, forged and handed down by the Dwarffather god Moradin himself! When possible, serve these plump sausages with dwarven mustard, a lightly spiced, sweet, stone-ground condiment. In some regions of Cormyr, this mustard is widely regarded as a cure-all." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/083_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Sornstag", "source": "HFFotM", "entries": [ "Popular at holiday gatherings of humans and elves alike, sornstag is a simmered venison dish that can be seasoned and prepared in a variety of ways. Traditional elven sornstag is slow smoldered with ground coriander, cumin, and hotspice or curry in a thick broth and is a popular plate among wood elves during the Highharvestide Festival. Humans have also adopted their own stewed preparation techniques for this gamey, yet succulent, main course. Throughout the wooded regions of Faerûn, stags are hunted by humans for both sport and meal, resulting in the proliferation of venison-based cuisine. In the bucolic forests and fields of the Dalelands, the most popular regional recipe for sornstag demands a full day's preparation. The traditional recipe calls for powdered almonds simmered with red wine to form the emulsified base of a piquant sauce, in which the meat soaks overnight before it is slow-cooked on an open flame from dawn for an early evening feast. But to get it to the table faster, you can skip the overnight marinade and cook it in an oven for just a few hours. Notably, the Silver Taproom, in Essembra, sees travelers from far and wide eager to sample its famous pied sornstag, which consists of a heaping ladle of this venison stew baked inside a buttery crust. You'll know the sornstag pies are ready when the scent of the aromatic pastry wafts down bustling Rauthauvyr's Road." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/034_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 }, { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/036_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Sour Cream-Walnut Cake", "source": "HFFotM", "entries": [ "It's rare to see this halfling specialty on the table, usually because it's gone before you ever catch a glimpse of it. Perfect for morningfeast, or teatime, the much-celebrated sour cream-walnut cake includes a delicious crumble of cinnamon, brown sugar, and walnuts, but it's the cake itself that takes the cake. A recipe passed down orally by generations of halflings, it is said to be made with the finest Luiren grain flour, fresh sour cream, and finely ground kaeth or coffee. The only known issue with the pastry is that there never seems to be enough of it." ] }, { "name": "Spiced Pork and Orange Peppers", "source": "HFFotM", "entries": [ "It is said, \"When in space, do as spacefarers do,\" and this can prove useful advice when talking about food. One will never know how, or why, pork became such a readily available source of protein on the Rock of Bral, but that mystery is beside the point when a steaming bowl of spiced pork and orange peppers is on offer. In truth, the underside of the one-mile-long ovaloid asteroid, founded by humanoid Captain Bral, serves as a sustainable and farmable ecosystem capable of oxygen production. It even contains a freshwater lake (Lake Bral), frequently refilled by water harvested from ice asteroids, and, yes, livestock in the form of swine. Spiced Pork and Orange Peppers was a favorite of the famed Captain Bral and has remained a signature dish on the menu of the Laughing Beholder, run by gregarious beholder Large Luigi, and other notably unsavory eateries that dot the avenues of this lawless asteroid outpost. When ordered \"the Captain's way,\" the explosion of spices (paprika, coriander, cayenne, garlic, fennel, cumin, and some mystery space seed grown onsite) combined with the zest of the orange peppers is like a peg-legged dohwar kick straight to the taste buds." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/056_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Sprucebark Quaff", "source": "HFFotM", "entries": [ "A refreshing nonalcoholic aperitif, the drink known as Sprucebark Quaff is famous throughout the multiverse for not only preparing the palate for flavor but also freshening the breath after meals. A simple concoction of clean, fresh water; mint; and sweet cucumber, it is served at upscale taverns, inns, and temples across the Prime Material Plane but is especially popular in the Feywild and upper planes, where a similar mixture forms naturally in many ponds, lakes, and streams. It's believed to have been invented by Faerûnian elves as a method of purifying water, using plants to remove toxins. Whatever its origin, it is sure to recharge trail-weary adventurers no matter what planet or plane they roam." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/144_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1760, "height": 1988 } ] }, { "name": "Steak of the Deep", "source": "HFFotM", "entries": [ "According to legend, this hearty seafood steak was first prepared by homesick triton folk living among surface dwellers and eager for a nostalgic taste of their undersea home. Guardians of the deep, commonly clustered around ocean trenches and far from the eyes and reach of humankind, triton have increasingly emerged from self-imposed isolation to cohabit with the other peoples of the multiverse. A satisfying synthesis of tastes that borrows more from the surface world than from the seafloor, steak of the deep features a thick slab of braised swordfish, topped with a simmered tomato-based blend of onion, garlic, paprika, and a crisp dry sherry, yielding a fragrant and filling main course. While you won't find this in many triton settlements proper, it is a mainstay meal for well-traveled triton and is increasingly available at larger coastal taverns and, occasionally, the more far-flung spaceports of Realmspace." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/059_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Stuffed Egg-Battered Toast", "source": "HF", "entries": [ "There's nothing more comforting to a comfort-obsessed halfling than the warm intermingling scents of vanilla, maple, and walnuts filling their home. Thick slices of fresh-cut, fluffy bread are stuffed with cream cheese or mascarpone before getting egg-battered and pan-fried. The final touch is a drizzle of homemade marmalade or apricot syrup. This popular second morningfeast treat is customarily served after tea and satiates a halfling's cravings right up until the first midday meal." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/091_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Stuffed Trout", "source": "HFFotM", "entries": [ "Those who happen upon the Solamnian city of Palanthus would be fools not to drop by the A Taste of Silvanost restaurant and try its famous Stuffed Trout. Of course, what the trout is stuffed with is anyone's guess. According to the menu (which is written in Silvanesti), you'll find \"specially prepared mixtures\" inside. But rumor has it the stuffing is composed of breadcrumbs made from the fresh-baked loaves of the elven proprietor Solamna Farseer, and seasoned with a rare spice known as Old Bay, named for the Bay of Branchala, next to which the city rests." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/079_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Surrogate Steaks", "source": "HF", "entries": [ "The multiverse is a stranger place than many dare imagine. In a bizarre ruin near the Barrier Peaks of Oerth, otherworldly humanoids had stocked their pantries with all manner of sustenance sealed within clear airtight pouches. When the sole survivor of an expedition to that cursed place returned to Greyhawk, she claimed to have made the journey home eating the curious meat she found there. After much puzzling by local alchemists over the remaining stock she carried, they determined it was not a meat at all but a curious vegetable compound seasoned to deliver the essence of meat. Inspired by this discovery, some bold chefs began experimenting with their own approaches to this \"surrogate steak,\" a process eventually perfected by high elves relying on soy, barley, and cocoa butter." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/115_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Sword Coast Seafood Bouillabaisse", "source": "HF", "entries": [ "You don't need to frequent Faerûnian ports such as Neverwinter, Waterdeep, or Baldur's Gate to enjoy this stewed ocean-meat medley. Served in taverns, in homesteads, and on seafaring vessels across countless realms, this eternally popular nautical dish consists of cod, or haddock, clams, and mussels simmered in a light fish and tomato stock with a licorice-flavored aperitif and a pinch of fennel. Some taverns even make theirs with an impressive serving of aldani\u2014if they can manage to defeat one! A rouille\u2014a nippy red pepper, garlic, and olive oil blend\u2014helps complete the aromatic dish served year-round. The flavorful broth is also perfect for soaking toasted herb breads. Swashbucklers and sea rogues alike never turn down a ladleful." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/040_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Talyth", "source": "HFFotM", "entries": [ "The palm-size sandwich known as talyth is a beloved appetizer on many a menu, from Waterdeep and the rustic watering holes of Luskan to the cloistered refectories of Candlekeep and eateries as far east as the Sea of Fallen Stars where, it is said, the dish originated. Although countless variations exist, talyth commonly comprises meats (typically sliced sausage), cheese, spices, and herbs nestled between two large crackers, all lightly baked to adhere the layers. While the baking process seals in flavor, it also ensures its portability, making talyth a common travel snack along the major Faerûnian trade routes. Although frozen talyth can easily be reheated on an open campfire, freshly made talyth affords a more eclectic and adventurous array of savory ingredients, including diced egg, oysters, snails, and even spiced worms." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/031_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Tamarind Balls", "source": "HFFotM", "entries": [ "For those seeking sugary baubles to brighten the palate, do not neglect the sour yet sweet tamarind balls that festoon the market stalls of Trademeet and the areas surrounding Firedrake Bay in the lands of Faerûn. From Amn to Calimshan to Tashalar, these tasty morsels made of tamarind pulp and dates are a much beloved dessert and trail-side snack. Some of the finest examples exist a few miles to the south of Trademeet in Mosstone, at the venerable Drover's Last Drink, where they add a bit of vanilla and large-crystal sugar to the mix. These treats travel well, and spelljammer captains docking at Baldur's Gate have brought them to the Rock of Bral and beyond, where they are much sought after by astral elves, giff, and even space clowns." ] }, { "name": "Tarsis-Style Shrimp", "source": "HFFotM", "entries": [ "A famous dish from the Inn of the Last Home, perhaps the most storied tavern in all of Krynn, Tarsis-Style Shrimp is a rich and creamy, belly-filling shellfish concoction. In this delectable maritime offering, poached shrimp are combined with a fresh yogurt-dill sauce, which can be delightful when dolloped atop long, homemade noodles. In a popular iteration of this dish, detailed in the culinary notes of Tika Waylan, former barmaid at the inn, \"pulled turkey breast is substituted for the shrimp and enlivened with a dash of dry white wine.\" The sauce itself is so flavorful, it can perk up even the most mundane meats, something resourceful locals were forced to do post-Cataclysm, which left the Tarsis seaport landlocked. Regardless of your protein of choice, this is a not-to-be-missed regional delicacy." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/077_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Tavern \"Steak\"", "source": "HF", "entries": [ "Quick to prepare and highly flavorful, these juicy patties are made of mixed ground meats (both pork and beef or beef and lamb are popular combinations) kneaded together and are chock-full of rich seasonings. Tavern \"steaks,\" as many refer to them, are grilled upon an open flame to help seal in the savory flavors. Often served sans bun with a variety of mild spreads, including fresh creamed dill-yogurt sauce, crushed tomatoes, or a black olive and fig sauce, tavern steaks are a fast dinner option for the hurried tavern hopper." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/054_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Tavern Crickets", "source": "HFFotM", "entries": [ "There is an old phrase popular among the dwellers of the Shadowfell: \"Choice is for the spoilt.\" Perhaps that idiom is the origin of this modest and practical insect-based recipe that dates back centuries and speaks to the ingenuity of the plane's original inhabitants. Adult crickets are flash-fried, air-dried, and then seasoned with an assortment of aromatics, including chile, lime, and cayenne, and are served by the dozen in a large rolled-leaf \"cone.\" As popular in the Material Plane of Faerûn as they are in the Shadowfell, tavern crickets are a crunchy, irresistibly tangy, protein-packed snack that can brighten the otherwise dismal days spent in the region." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/106_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1765, "height": 1981 } ] }, { "name": "Tavern Noodles", "source": "HFFotM", "entries": [ "While the flavorful plate simply known as tavern noodles is a common dish throughout the multiverse, the version on offer in the various watering holes across the Rock of Bral is truly otherworldly. The noodles themselves are rumored to be the mouth tentacles of the catfish found in the deepest depths of Lake Bral. The truth of this is impossible to ascertain. What's less obscure is how delicious this dish is, especially when drenched in a light sauce made with rosemary, garlic, onion, and white wine, as they do at the Man-o-War restaurant in the Rock of Bral's High City. Whether by magic or mischief, these noodles are sure to satisfy even the most space-weary explorers." ] }, { "name": "Tears of Selûne", "source": "HFFotM", "entries": [ "The bustling pedestrian pathways that etch the Rock of Bral are known for their prodigious offerings of finger foods. One such treat that garners all the accolades from the \"locals\" is a dish called the Tears of Selûne, a spicy, spit-roasted crispy fish, which came into fashion as a quick, crunchy snack that you can eat off a stick. Typically made with a firm white fish, like sea bass, the secret weapon of these delicacies is said to be the seasoning\u2014a tantalizing mix of paprika, soy sauce, and sesame seeds. Today, you can sample these crispy treats throughout the Rock of Bral. Some street chefs fry them in a skillet, though connoisseurs insist the open flame yields the best texture. Whichever way you cook them, these fish skewers are best served with a starchy base, such as warm rice, to help all the delectable textures and savory flavors go down just right." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/054_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "The Mindflayer", "source": "HF", "entries": [ "Vodka stored at subzero temperatures is combined with fresh ginger and grape juice (for a hazy purple hue) and finely crushed ice. It is served so cold that if your first frosty gulp doesn't zap you with a mind-numbing brain freeze, then the alcohol blast that hits right after just may! Variations of this popular chilled beverage (sometimes referred to as \"Cone of Cold\" or \"Shondath Icewine\") are aplenty across the Sword Coast." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/126_Newm_9781984858900_lay_art_r1.webp" }, "width": 1756, "height": 1991, "credit": "Ray Kachatorian" } ] }, { "name": "Thrakel-Seared Beef in Red Sauce", "source": "HFFotM", "entries": [ "Despite its reputation as a puritanical theocracy, Eberron's central Khorvaire nation of Thrane has a long and storied culinary tradition. Their culinary mastery is on no greater display than during the Feast of the Silver Flame, where one dish stands above the rest: Thrakel-Seared Beef in Red Sauce. True to Thranish tradition, strips of flank steak are drowned in a tomato-based sauce with hints of ginger, soy, and garlic. Scallions and onions add some kick in this explosion of flavor renowned through Eberron." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/093_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Tika's Honey Mead", "source": "HFFotM", "entries": [ "Purists drink mead straight, savoring the often complex flavor of the honey, which varies with the different bees and flowers they work. The traditional mead made in Morning Dew, near the Plains of Dust, in Krynn, has its advocates. But why not spice it up in the style of adventurer and former mixologist at the famous Inn of the Last Home Tika Waylan? A much tangier, more citrus-forward concoction, Tika's mead balances the sweetness of the honey syrup and the bottled mead with a more pure alcohol. The combination is chilled with ice and served cool. Be careful, though. If you're used to a mild mead, you'll find that Tika's version packs quite a bit more punch." ] }, { "name": "Traveler's Stew", "source": "HF", "entries": [ "Nothing is more welcoming to the battered, trail-weary adventurer than the unmistakable scent of beef and ale wafting from a bubbling, flame-licked cauldron. Find a seat near the inn's blackened hearth and take a load off\u2014warmth and safety are finally at hand. This earthy, slow-cooked concoction consisting of beef (or rothé), carrots, potatoes, and onions in a dark beer\u2013infused broth is served in eating establishments everywhere, from the Green Dragon Inn and the Yawning Portal to Ellfate's Eatery and the Inn of the Last Home. Be warned traveler, it won't taste right without a wooden bowl and spoon." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/038_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Trencher Bread", "source": "HFFotM", "entries": [ "Predating even the most rustic plates, trencher bread served as a functional, and edible, tool for serving food. Usually allowed to harden and become stale, this flat, round loaf can not only hold the meal but also become the next course once the edible \"plate\" has absorbed any juices or sauce and softened. Even when civilization along the Sword Coast advanced, the pre-Netherese tradition of serving food on edible plates remained. No longer used for pure utility, trencher bread is traditionally prepared hard, flat, and dry, but it is lightly salted and seasoned to make the \"second course\" more appealing. It has also taken on other shapes, notably a bowl, which has become a popular vessel for serving soups and stews. The bread is served along the crowded, cobbled lanes of major metropolises as far south as Calimport and as distant as the Rock of Bral asteroid spaceport. Look for street vendors in Middle City's Great Market serving rare mammalian meats and sauces on this bread\u2014a quick and cheap option for on-the-move off-worlders\u2014and embrace the novelty of an ancient taste of Toril." ] }, { "name": "Trolltide Candied Apples", "source": "HF", "entries": [ "Troll or treat! Held on the first day of every Kythorn, the Trolltide holiday commemorates the City of Waterdeep's victory during the Second Trollwar. Dressed as the pesky troll invaders, children scamper from door to door demanding tasty tributes, such as candies, fruits, and salted meat sticks. Shoppes and homes that come up short are sure to face the consequences at sundown: mischievous pranks that range from late-night troll scratchings at the door to far more insidious missile attacks that involve raw eggs on unprotected entryways, windows, and signs. These delicious candied apples, often carved with silly or spooky troll faces, serve as the perfect ransom to ward off ill-tempered trolls, ensuring peaceful Trolltide evenings for well-prepared Waterdhavians." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/047_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Twice-Baked Cockatrice Wings", "source": "HF", "entries": [ "The tabaxi are long-tailed, feline humanoids known for their innately inquisitive and mercurial spirit, as well as agile hunting prowess. Also referred to as \"Jaguar People\" or \"Leopard People\" depending on their build and fur color, the tabaxi cat people of Maztica are particularly dangerous predators, but one still wonders how often they had the occasion to prey on cockatrices. Tabaxi are extremely particular about how they prepare their birds, and there is no denying that these extra-crispy chicken wings dusted with a zesty dry rub will please even the most finicky eater. The recipe is a jealously guarded secret and tabaxi can't keep their paws off them." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/111_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Two Hares Inn Rabbit Stew", "source": "HFFotM", "entries": [ "It should come as no surprise that the signature dish of the Two Hares Inn, located on the zombie-infested Barovian island of Sourange, is a rabbit stew prepared with one of the region's many famous wines. What's more surprising is who makes it, for it is said about the proprietor and chef that even death \"hasn't interfered with his talent.\" It's a classic example of not wanting to know how the sausage, or in this case, stew\u2014a delicious medley infused with intricate notes of thyme, oregano, and dry white wine\u2014is made. In regions where rabbit isn't available, chicken has become a popular (and, in many cases, preferred) substitute. Whichever protein you cook, it is sure to reanimate your taste buds." ] }, { "name": "Underdark Lotus with Fire Lichen Spread", "source": "HF", "entries": [ "Sometimes called \"fungus two ways,\" this zesty duergar essential is sure to rouse the taste buds of even the most spice-crazed tiefling. Made from the bright-white roots of Underdark lotus or bluecap fungus, these tubers are steamed and then cut thin into crunchy, round slices, perfect for dipping. However, if you can't source authentic Underdark produce, sliced radishes have a similar texture and flavor, and even jicama, cucumbers, or romaine lettuce can work in a pinch. The star of the show, however, is the spread, made from the pale-orange fire lichen fungus that is ground into a delectable spicy paste. But make sure to keep a waterorb handy\u2014this stuff is hot!" ] }, { "name": "Undermountain Alurlyath", "source": "HFFotM", "entries": [ "Imported to the Rock of Bral by the barrel directly from the notorious dungeon called Undermountain, Undermountain Alurlyath is a sweet sherry wine made by desperate gnomish vintners that skulk about the mad vined halls of the dungeon. It is said that the grapes that grow in the labyrinth hold the secrets of the successful romance of flavors, and that a glass of genuine Undermountain Alurlyath, bursting with notes of honey and cucumber, will enchant its imbiber with the gift of supernatural confidence\u2014a phenomenon known as the silver glow. Yet others hold the belief that this is, in fact, a fancy term for the growing false confidence that comes with drink." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/064_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Vada's Vanilla Buns", "source": "HFFotM", "entries": [ "For those fortunate enough to visit the Radiant Citadel, a shining and otherworldly beacon of civilization deep in the Ethereal Plane, it is a nearly unrivaled cultural experience. Much more than a crossroads for weary interplanar pilgrims seeking passage to the founding civilizations of the Material Plane, the citadel is a veritable hub of flavors and cuisine all its own. The vanilla buns sold at Vada's Otherworldly Goods, made by the famous baker and Citadel resident Vada, are a scrumptious street-treat hailing from Siabsunkoh's famed Dyn Singh Market, nicknamed the Dancing Night Market due to its ever-shifting forms and truly magical and festive nature. These delicate rolled pastries are baked in a tightly packed bundle, resulting in a freshly cooked tray that resembles a bouquet of golden flowers. Crispy on the outside and cloudlike in the middle, these vanilla-flavored morsels don't last long at Vada's, or anywhere you find them, so be sure to grab one while you can. Although the original bun is crafted from a secret family recipe, this recipe is as close to the real thing as you are going to find." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/099_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 }, { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/100_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1759, "height": 1988 } ] }, { "name": "Vedbread", "source": "HF", "entries": [ "Popularized in Khorvaire's frigid northeastern nation of Karrnath, this savory dinner bread has staved off numerous famines and sometimes served as an all-in-one ration for the country's living soldiers (don't ask what the non-living soldiers eat). Traditionally prepared with sharp, \"ved\" cheese and presented with onion butter, these crusty buns are best served warm, but can sometimes last for days on the shelf without the use of magical means or preservatives. Unsurprisingly, this tasty staple has migrated to many different worlds, each adding its own local flourish and embracing it as their own. This particular recipe comes from Lorren's Bakery in Faerûn's Village of Red Larch, and features mushrooms and cheese from local, outlying farms. Pair it with some drippings and skewered capons or {@recipe Hommlet Golden Brown Roasted Turkey with Sausage Stuffing and Drippings||golden brown roasted turkey} from Drouth's Fine Poultry nearby, and you've got yourself a meal." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/048_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1989, "credit": "Ray Kachatorian" } ] }, { "name": "Whole Roast Boar", "source": "HFFotM", "entries": [ "Whole roast boar, or some parts thereof, is a favorite at the banquets of vampire hosts throughout the Domains of Dread. It is rumored that hosts wait until their guests are \"glassy of eye, greasy of chin, and a drowsy cheer has come upon them\" to insert a single fang to the jugular of each guest and exsanguinate to their taste. Proper preparation requires of the cook an unabashed love of jam, port, and brown sugar, applied with a heavy hand to flavor the meat, ensuring that you and your guests will leave nothing on your plates. For those lucky travelers fortunate enough to escape the fog-shrouded confines of Barovia to Toril, a variation of this hearty and succulent feast is a specialty of the Boar with Black Tusks in Noanar's Hold, which sometimes uses pork when a boar cannot be procured and is often served with a dry ruby wine from Cormyr." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HFFotM/110_NEWM_9781984861313_lay_art_r1.webp" }, "credit": "Ray Kachatorian", "width": 1760, "height": 1987 } ] }, { "name": "Wood Elf Forest Salad", "source": "HF", "entries": [ "This colorful, flower-infused wild-leaf medley with vibrant citrus accents is a quintessential salad of the Kagonesti elves of Krynn. These ancient elves harbor a deep reverence for nature and a refined, almost instinctual, tongue when it comes to culinary combinations. Sometimes called \"chopforest\" among the wood elves of Toril and Oerth, this bountiful, verdant mix is brimming with sharp accents and crisp textures that almost magically share the palate with the subtler foraged flavors at play. It's as much a visual trip through Ansalon's western woods, from the forest floor all the way to the highest-reaching branches, as it is an edible one." ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/065_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Yawning Portal Buttermilk Biscuits", "source": "HF", "entries": [ "These unassuming buttermilk biscuits will melt in your mouth. Rumor has it that the esteemed Lady Alustriel Silverhand provided the Yawning Portal's famed former-adventurer-turned-proprietor, Durnan, with her very own recipe for these savory, flaky cakes, now served by the basket \"round the clock.\" While the inn's undisputed main attraction is the cavernous portal that descends straight into deadly Undermountain dungeon, these famed biscuits are a close second. Whether slathered with a softened rose-apple butter spread or graced with elderberry preserves or brackleberry jam, you can't go wrong with this irresistible quick and easy human staple. And now you can make them in the warm confines of your own humble abode with this coveted recipe. Weary travelers (and excessive drinkers) take note: it is claimed that nothing helps shake off fatigue or an ale-induced hangover quite like one of Durnan's made-to-order morningfeast biscuit sandwiches, composed of easy poached or scrambled eggs and your choice of freshly fried thick-cut ham or pork roll.", { "type": "inset", "entries": [ { "type": "quote", "entries": [ "When they ate breakfast, though, Regis hoped that more information would be forthcoming, for the biscuits that this traveler had given to Drizzt were truly delicious and incredibly refreshing. After only a few bites, the halfling felt as if he had spent a week at rest." ], "by": "R.A. Salvatore", "from": "Streams of Silver" } ] } ], "images": [ { "type": "image", "href": { "type": "internal", "path": "recipes/HF/051_Newm_9781984858900_lay_art_r1.webp" }, "width": 1759, "height": 1988, "credit": "Ray Kachatorian" } ] }, { "name": "Zzar", "source": "HF", "entries": [ "There isn't a human-run tavern on the Sword Coast that doesn't serve some form of Zzar, a northwest Faerûnian bar staple. Often pricier than lager or stout, this nut-flavored, orange-hued refreshment is often crafted by fortifying sluth (a sparkling white wine) with an almond liqueur. Some barkeeps substitute amaretto for a liqueur that mimics the taste of almond but forgoes nuts entirely in favor of herbs and spice, while others add their own twists to the tried-and-true recipe. In any case, the desired result is a smooth and creamy nut drink with a strong kick and a vibrant aftertaste that might include subtle variations ranging from sweet or tangy to salted or roasted." ] } ] }