Ricette

If you've gone wandering through the countryside, then you know how inevitable it is that you will eventually run into one to three wandering minstrels when you least expect it. So, too, can this drink blindside you when three different whiskeys all blend together in one place. Enjoy, as much as anyone can enjoy wandering minstrels.

If you've gone wandering through the countryside, then you know how inevitable it is that you will eventually run into one to three wandering minstrels when you least expect it. So, too, can this drink blindside you when three different whiskeys all blend together in one place. Enjoy, as much as anyone can enjoy wandering minstrels.

A cocktail as holy as drinking can legally be outside of a church or temple, the Aasimartini distills divinity into a delightful package. While the aasimar merely has an angel or two somewhere in the family tree, the Aasimartini delivers glory on high and a pleasant coffee aroma to boot.

A cocktail as holy as drinking can legally be outside of a church or temple, the Aasimartini distills divinity into a delightful package. While the aasimar merely has an angel or two somewhere in the family tree, the Aasimartini delivers glory on high and a pleasant coffee aroma to boot.

My plans took me to Oxenfurt to attend to some family business. Given the opportunity, I resolved to meet up with old friends from my time at Lan Exeter University, all now employed by Oxenfurt Academy's Faculty of Technology—or, as its students would humorously have it, the "Deus Ex Machina." My first evening in the city saw me unpack in the student lodgings, available for travelers to rent while students are away. I then set out to find the address my companions of yore had appointed for our reunion. The festivities were underway by the time I arrived, and my friends greeted me with tipsy huzzahs. Just like old times ... we started with nip glasses of something strong and an appetizer from the house larder. My companions had prepared the favored snack of busy academics such as themselves: crunchy cucumbers brined with garlic, dill, and horseradish, as per the tried-and-true Oxenfurt Drinker's Club recipe. Our samplings of liquors, pickled tidbits and lard-smeared bread soon inspired a round of "Ne'er Have I Ever," during which I detailed my unfortunate nekker-occasioned loss of Leftover Potato Bread in Velen—to peals of laughter, I might add.

There's something magical about this fruity and sweet blend of ingredients. Once mixed together, the herbal top helps to counter the spell of overwhelming sugar in the juice.

There's something magical about this fruity and sweet blend of ingredients. Once mixed together, the herbal top helps to counter the spell of overwhelming sugar in the juice.

When the month of Sydenstar has come, and the long, hot days are wearing you down, perk up your taste buds with this icy treat. Developed by an Ank'Harelian street magician named Adra to encourage attendance at their performances, the Magical Flavored Ice soon became more popular than the magic. After decades of success, Adra has decided to retire. So here, for the first time, they have graciously agreed to share their secret recipe. Since many home cooks will be unable to procure ripe Marquesian kurrak, Adra assures us that jackfruit is an excellent alternative topping.

Cursing the infuriating storm that hung over the city, I pulled up my rain-soaked hood and directed my steps to where the sound of music and song and the clinking of mugs echoes day and night ... and where they serve an irresistible local specialty. Once across the Alchemy Inn's doorstep, I removed my dripping cloak with relief and entered the stuffy interior, more crowded than usual that day due to a dice poker tournament. I made my way through the excited throng of onlookers, exercising all my patience and determination (while adding a few elbow jabs) to reach the innkeeper. I then waited as he poured endless tankards of Redanian lager, Rivian kriek, and Kaedweni stout, shouting directly past my ear for guests to pick up their orders. But my prize for waiting so patiently was worth it: bacon baked with beer, garlic, and savory, served with a dollop of plum jam and a chunk of fresh bread.

The exact recipe for Almond Brandy is a closely guarded secret of the Moonshae Isles. According to one tabaxi thief who came close to stealing the recipe and barely escaped the islands with her life, the fundamentals include sweet almond liqueur blended with strong grape brandy, cut with a little lime for sharpness and a dash of bitters for depth.

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—all 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.

Once the weather had improved enough for us to resume our journey, we set out from Hindarsfjall for the port of An Skellig. It was there I sought out a meal recommended to me during my time in Novigrad. With an eager belly, I quickly found my way through Urialla Harbor to a tavern known for this island's specialty—sturgeon roasted atop a sea-salt crust, served with a side of carrot shavings and mint. Alas, due to overfishing in the region, sturgeon had become a delicacy reserved for special occasions. So instead, I enjoyed the dish prepared with common trout. And yet ... through this unique, salt-heavy roasting method, the trout's flavor was anything but common. Delicious, tender, juicy flesh with the fragrant aromas of dill, butter, pepper, and lemon—the plate's lone exotic ingredient, imported from the warmest corners of the Continent. Although the fish and salad delighted me with perfect balance, the salt crust delighted all others at my table. For handling the dish proved an embarrassingly messy spectacle, though not an experience I shall ever regret.

After savoring every morsel of my open-faced sandwich at Kaer Trolde, I was left wanting more. So I politely but insistently declined to leave the feast hall until someone agreed to betray to me the secret to roasting a ham to such succulence. Later, I managed to replicate the process in my own kitchen. The meat must first be marinated in local hard cider and spices, then boiled and coated with an aromatic glaze before being baked. The end result is a savory and juicy ham—delicious when served hot with gravy or when chilled and thinly sliced.

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—in 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.

Every year, droves of Xhorhasians make their way west to Asarius, the City of Beasts, for the city's Faire of Abundance. There, Asarians, traders, and cooks from across the land show off their proudest culinary creations in a food festival that lasts for two days. Food is bought, sold, and thoroughly enjoyed, but running underneath the merriment is a fierce competition. On the second day, the ten most promising creations are sampled by members of Den Olios. The winner is awarded a sizable coin purse along with the Golden Thistle, a trophy presented by Lady Olios herself. We are proud to present to you the Golden Thistle recipe from 842 PD, a delectable meat pie created by an anonymous local baker who took the purse and skipped town. He only stopped long enough to sell the recipe twice, to us and to the Four Corners Tavern, which now serves pie on fight nights.

The astral diamond is the ultimate currency. Worth thousands of gold, unheard of by the common folk, and draped in beauty hitherto unspoken, these gems are the coin of the realm for the most powerful wizards, the most opulent demigods, and the most mythical merchants. In this recipe, we teach you how to squeeze one and drink what comes out of there.

The astral diamond is the ultimate currency. Worth thousands of gold, unheard of by the common folk, and draped in beauty hitherto unspoken, these gems are the coin of the realm for the most powerful wizards, the most opulent demigods, and the most mythical merchants. In this recipe, we teach you how to squeeze one and drink what comes out of there.

A group of young scribes studying under the archmage Sylvira Savikas were sent on a search in the outer planes to recover a disintegrating tome stored in a room that had become disconnected from the keep. While out on their mission, the scribes saw colors in the outer plane that they had never seen before. Overcome by a manic need to capture the experience, the young scribes rushed back to the Hearth to compare notes. Soon they were taking turns devising drinks from the bottles behind the bar that might capture the colors that haunted their minds. They were never truly able to re-create that dance of light and magic, but they agreed that the flavor of this cocktail came closest to the way the colors of the astral plane felt.

Many mysterious artifacts have made their way south from Aeor, the pre-Calamity floating city that now lies in ruins amid the ice of Eiselcross. Odd power sources, strange automata, descriptions of lost magic: these types of relics are squirreled away for study or sold for a fortune. But sometimes treasure takes other forms. This recipe—found jotted alongside far more confidential lab notes—concerns a researcher named Athodan. Apparently one of his early experiments involved, as best as we can tell, directing some kind of gravity magic into a batch of overripe fruit to reverse the fruit's aging process. It may have worked; it was hard to tell, since the fruit was liquefied and tossed all over the room. The mixture proved to be surprisingly tasty, and recreations of the drink were used to both taunt and celebrate Athodan at various festivities in the following months.

Lake Wyndamer was still shrouded in morning fog when life began to stir around the village huts. Soon, warm flatbreads made by my hostess, Lutka, began landing on her straw plate. Lutka insisted I call her aunt and gladly taught me how to prepare this simplest of breads. The dough, made from but a few ingredients, is sometimes spiced up with nigella seeds or wild garlic. Once baked, the flatbreads are served with honey, jam or cottage cheese, as is one's preference. Sitting on the fishing pier with my own batch later that morning, I enjoyed my delicious snack and the lake's calm surface, deep beneath which a water nymph is said to languish, unhappily in love with a human being. Ensconced in my web of thoughts, I slowly tore off pieces of flatbread and used them to scoop honey from a small clay pot...

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.

Say you're hosting a dinner party in your extraplanar mansion, and you're serving a lot of chicken—pretty much only chicken, in fact. Some of your guests start complaining, wanting more variety in their meal. Then another guest starts flying around on her broomstick, shooting arrows, resulting in one skewered chicken on your wall and one puncture wound on your neck. What's a gracious, talented, seriously injured host to do? Hypothetically speaking, of course. Well, you could turn lemons into lemonade. No, for real, go find a lemon—also some pineapple and onion, and maybe some yogurt, stuff like that—and make these marinated chicken skewers. Oh, and bandage that neck wound. Yikes.