Recipes - Blog Posts
Potato Leek Soup (w/ Smoked Turkey)
Served year round, this dense and nutritious vegetable blend is perfect for warming the limbs and souls of dwarves subjugated to the unrelenting cold of damp subterranean life. - Heroes’ Feast, p.97
There’s something very comforting about a rich, creamy soup on an overcast day. Whether rain or snow, its warmth gives you a sense of homely comfort and raises your spirits.
I’d never tried potato and leek soup before attempting this recipe and was skeptical at first; how good could some leeks and potatoes be? However, I was blown away by taste! Delicious and filling, this Potato Leek Soup is sure to satisfy your hunger while giving you those reading-a-good-book-on-a-rainy-day vibes. Make sure to dip a thick slice of sourdough bread from your nearest bakery in it for an even more knock-your-socks-off taste!
As an added bonus, this soup is easily made vegetarian! See the results sections to find out how.
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep Time: ~30 mins Cook Time: ~1h 30 mins Overall: ~2 hrs
For the ingredients:
2 slices thick-cut bacon*
3 leeks, white and green parts, thinly sliced
3 celery stalks, chopped
2 tsp. fresh thyme leaves
2 lb. russet potatoes, peeled and cut into 1-inch pieces
4 cups low-sodium chicken broth
1 cup heavy cream**
Kosher salt
Freshly ground black pepper
* I substituted the bacon for smoked turkey.
** I substituted the 35% heavy cream for 18% table cream.
I use the following conversions in my cooking:
1 lb. russet potatoes = 500 g
4 cups chicken broth = 900 ml chicken broth + 50 ml water
1 cup heavy cream = 240 ml
NOTE: Be careful if using dried thyme instead of fresh thyme since dried spices have a much more concentrated flavour. Use one-third of the amount of fresh thyme called for in the recipe if substituting for dried.
TIP: 4 cups of chicken broth is ~950 ml (~33 fl oz.) and a carton of chicken broth contains ~900 ml (~30 fl oz.). Don’t bother buying another carton of chicken broth for the extra 50 ml (~2 fl oz.)! Use up one carton and make up the difference with water.
I didn’t use bacon for this recipe, but still wanted to infuse the broth with the flavour. Luckily, smoked turkey has an extremely similar taste and texture to ham! Just be sure to use extra smoked turkey because it doesn’t release as much fat - which is needed for the flavour.
Above is what the smoked turkey looked like after cooking for 15 minutes (flipping halfway through). It won’t get as crispy as the bacon, but it will still have all of those awesome flavours.
NOTE: Like turkey bacon, smoked turkey doesn’t have enough fat to fry itself. Make sure to add a little bit of neutral-tasting oil to the saucepan, like vegetable, canola, safflower or grapeseed oil, to fry it.
The fried smoked turkey will not crumble like the bacon would. To sprinkle it onto the soup, I diced it into small cubes.
Above is what the vegetables looked like before and after they softened. This will take ~5 mins and they will take up around half of their original volume in the saucepan.
Above is what the soup looked like after cooking. Letting the potatoes simmer on low heat to soften will take forever. Instead, bring the soup to a boil on high heat then turn it back down to medium to simmer.
It will take about 10 minutes to bring the soup to a boil and it will need to cook on medium for 30 minutes in order for the potatoes to soften enough to blend.
Above is what the soup looked like after blending. I used a magic bullet since I don’t have a proper blender. It took 7 batches filled slightly less than halfway to get through all of it.
Be careful when using a magic bullet to blend the soup - it will be extremely hot! Use a kitchen towel to hold the magic bullet when opening it to avoid burning yourself.
Also, you will need to rinse off the blade attachment each time you blend a batch of soup. The extra soup will prevent a proper seal from forming.
Above is what the soup looked like after I added the cream. I found that 5 minutes was plenty of time for it to thicken.
Overall, I would give this recipe a 5/5 - my grandmother even asked me to teach her how to make it! It has easily put itself on the rotation of dinner meals.
Also, don’t get discouraged by the time it takes to make! Most of the cooking time is hands-off and the prep time can easily be halved if you have someone helping you.
VEGETARIAN: Forego the bacon and use vegetable broth instead of chicken broth. The taste will be more vegetable-heavy but it doesn’t take away from the tastiness of the soup.
Otik’s Skillet-Fried Spiced Potatoes
[...] 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. - Heroes’ Feast, p. 20
Hashbrowns are one of my all-time favourite breakfast side dishes but usually have a large time component or an uninteresting flavour. After trying numerous recipes, I was beginning to wonder if I would ever find one that I would enjoy. Then came Otik's Skillet-Fried Spiced Potatoes! The first time making these for my house, we were all blown away by how great they were!
Seasoned to perfection with a kick of spice, these skillet fried potatoes have become a staple at our Saturday morning breakfast table. They’re amazing whether eaten the day-of or heated up later. Try the ultimate breakfast trio and eat them with the Yawning Portal Buttermilk Biscuits (p. 31) and the Feywild Eggs (p. 58).
Want to eat them but aren’t a morning person? No problem! These fried potatoes also make an amazing base for a fun lunch or dinner meal. Just add some sausage and chopped green pepper and voilà!
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep Time: ~15 mins Cook Time: ~40 mins Overall: ~55 mins
For the ingredients:
2 tablespoons neutral-tasting oil
1 large yellow onion
1 tsp. kosher salt ( ½ tsp. for onions, ½ for spicing)
1.5 lbs. Yukon gold potatoes, scrubbed or peeled, cut into ¾-inch pieces
1 tbsp. salted butter
Freshly ground black pepper to taste
1 tsp. sweet paprika
1 tsp. cayenne*
½ tsp. garlic powder
2 tbsp. minced fresh chives
*See ingredients notes
I use the following conversions in my cooking:
1 lb. potatoes = 500 g
½ tsp. garlic powder = 1.5 g
1 tsp. cayenne pepper = 1.8 g
1 tsp. sweet paprika = 2 g
½ tsp. kosher salt = 3 g
Although they may seem inconsequential, I would consider the chives a necessity with this recipe. The fried potatoes are amazing on their own but pairing them with the chives really makes them shine.
I have made these fried potatoes both with and without the onion due to differing tastes in my house. I would suggest using a little more garlic powder than what’s called for if leaving out the onion.
TIP: To save yourself time in the morning, cut up the onion and the potatoes the night before. Keep fresh by submerging the cubed potatoes in cold water and covering the onions in cling wrap and storing them in the fridge.
NOTE: I would 100% recommend using a non-stick skillet for this recipe if you have access to one. I tried making these in a stainless steel pan with the recommended amount of oil: the skins stuck to the bottom instantly and the pan was a nightmare to clean.
NOTE: I would caution the amount of cayenne pepper called for in this recipe. Even for the spice junkies in my house, 1 tsp. was A LOT of cayenne pepper. I would recommend starting with a little bit less than ¼ tsp. (~0.4 g) and increase it from there each time you make them.
Above is what my onions looked like after I fried them up. I did my best to achieve the “browning with brown edges”.
Don’t skip the salt on this step, it helps the onions brown!
NOTE: With a properly heated pan, I’ve found that 4 minutes on medium-high and 4 minutes on medium were too generous for time. Once you’ve gotten the oil shimmering, they’ll need only 3 minutes on each.
Above are the potatoes after they were softened in the microwave.
Heroes’ Feast mentions this, but do make sure to drain any water the potatoes have released. Skipping this will mess with the development of the skins and cooking time.
TIP: To save time, put the potatoes in the microwave when you start cooking the onion.
Above is the progression of what the potatoes looked like as they were cooking.
Pic 1: Potatoes when just put into the pan
Pic 2: First flip after 6 minutes
Pic 3: Second flip after 6 minutes
Pic 4: Third flip after 4 minutes
Not shown: I flipped them once more after 4 minutes right before stirring in the spices and onion
Altogether, the potatoes were fried for 20 minutes.
TIP: If you don’t only have unsalted butter to combine with the oil, add a small pinch of kosher salt to the pan.
NOTE: Remember to never overcrowd the pan when cooking! However, if you find that you have, it’s fixable. Simply make sure that you’re always moving the potatoes on the outside edges in when you flip them and cook the potatoes for as long as it takes for the biggest pieces to have softened.
Above is what the potatoes looked like after stirring in the spices and the onion.
TIP: To keep the onions from cooking more when you return them to the pan, mix in the spices first then take the pan off the heat for ~30-45 seconds before adding them in. They’ll still cook a little, but there’s less risk of them burning.
Overall, I would give this recipe a 5/5. Like the Yawning Portal Buttermilk Biscuits, they’ve quickly become a weekend brunch staple in our house!
Additionally, these go great with a homemade (or store-bought!) hollandaise sauce or when eaten as a side for the Feywild Eggs. The richness and flavours combine to create an amazing taste that’s sure to liven up your morning!
For best freshness results, store in a sealed container in the fridge. Keeps for up to 4 days.
NOTE: Consensus in our house: Those who enjoy onion give them a 5/5 with onion and a 4/5 without. For those who don’t, they’re a 5/5 without onion. So, overall, you really can’t lose! Just remember to adjust the spices (especially the cayenne pepper!!) if you’re making a smaller side batch for someone who doesn’t like onions. Learned that the hard way...
Yawning Portal Buttermilk Biscuits
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. - Heroes’ Feast, p. 31
I’ve always wanted to make biscuits, but was never motivated enough on a Sunday morning to take the time to prep and clean my bread board to knead dough. So, it was a wonderful surprise when I saw this no-knead recipe for biscuits in Heroes’ Feast!
Crunchy on the outside and soft on the inside, these biscuits are so melt-in-your-mouth delicious that you’ll throw away any other recipe you have. Whether eaten warm, at room temperature, or a day or two later, they are an amazing on-the-go breakfast snack that pairs well with any jam.
To really spice up your morning, try them with a side of Otik’s Skillet-Fried Spiced Potatoes!
See below for my notes on the results and for some helpful tips and tricks when making these yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep Time: ~20 mins Cook Time: ~50 mins (30 bake, 20 cool) Total Time: ~1h 10min
For the ingredients:
12 tbsp. unsalted butter (2 tbsp. at room temp. 10 tbsp. chilled)
3 ½ cups all-purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
1.25 tsp. kosher salt
1 ½ tsp. sugar
1 2/3 cups buttermilk
I use the following conversion in my cooking:
1 cup all-purpose flour = 125 g
1 tbsp. butter = 14 g
1 tsp. sugar = 4 g
1 tsp. baking powder = 4 g
1 tsp. baking soda = 8 g
1 tsp. kosher salt = 6 g
TIP: If you don’t have unsalted butter, lower the salt content by ~1/3 tsp (2 g).
Above is what the dry ingredients looked like after I broke up the chilled cubed butter into pea-sized pieces.
TIP: Cut your butter into cubes and store it in the fridge until you add it to the dry ingredients. The colder the butter is (without freezing!), the better the pockets of buttery-goodness will turn out.
Above is what the dough looked like after adding the buttermilk. Be aware, it will be a very sticky dough.
Sometimes, you might find that there’s a little bit of flour at the bottom of the bowl that won’t mix in. This is okay! Just put in in the baking dish with the rest of the dough.
Heroes’ Feast mentions doing this, but I want to reinforce that it is very important to grease the spatula before scoring the biscuit dough. The dough is incredibly sticky and will be a nightmare to deal with if using an ungreased spatula.
I don’t have my 8 x 8 pan with me right now, but I do have a 7 x 11 x 2 glass dish. To account for both the dough being shallower and the baking dish being made of glass, I decreased the cooking time by 6 minutes.
While making these, I found that you don’t need to flour your hands and push the dough to the corners of the pan. If you have a strong enough silicone spatula, you can easily grease it and move the dough around that way. No need to get your hands dirty!
Don’t forget to rotate the baking dish halfway through cooking!
Above is what the biscuits looked like after they came out of the oven and were brushed with butter.
TIP: To remove the biscuits from the baking dish with as little hassle as possible, place a large cutting board over the baking pan and invert it onto the board. The biscuits will slide out easily and you can transfer them to the cooling rack from there.
Overall, I would give these biscuits a 5/5. They’ve quickly become a Sunday morning staple and I always have to stop my family from eating them before they cool-down!
If you’re planning on having them with jam, I’d recommend not adding any more butter. The butter content is so high that they don’t need any more of it.
For best freshness results, store them in a paper bag on your kitchen counter. They will keep for 2-3 days.
Desserts - Coffee Cake - Eggless Coffee Cake This coffee cake is dairy- and egg-free and has a sweet, cinnamon-flavored topping.
Hot Cinnamon Peanut Brittle - Desserts - Peanut Dessert A fun twist on the original, this brittle tastes like a cross between hot cinnamon candies and traditional peanut brittle.
Shrimp - Honey-Garlic Shrimp Chef John's simple recipe for honey-garlic shrimp is a great option for a weeknight dinner for two because it has the ideal combination of sweet and savory flavors.
Meat and Poultry - Baked and Roasted - Linda's Fake and Bake Chicken This is one of my most requested recipes. It is the best 'non-fried' chicken recipe that I've tasted. Chicken is battered and breaded, but then baked instead of fried.
i should make a low-effort cookbook
like you get those ‘i hate to cook! 101: easy meals for the kitchen novice!’ and it still wants you to make a three-cheese spinach casserole
mine would be like
did you know you can put chocolate chips on a spoonful of peanut butter and obtain the perfect snack
did you know if you crack some eggs into your pasta sauce and stir there’s more protein in it so you can go longer without having to make another goddamn meal
did you know you can mix a cup of cooked rice to any condensed soup instead of water and now you have dinner and breakfast
also put cheese on it
put cheese on fucking everything
and finally here’s a list of things you can microwave in a short enough time that you won’t walk out of the kitchen, go back to bed, fall asleep for four hours, and totally forget you attempted a lunch
IT’S PERT NEAR SOUP SEASON, MOTHERFUCKERS.
I am searching for reasons to look forward to fall this year in order to get rid of this aversion I suddenly have to the idea of cold weather. (Long story short: I had a real bad fall and winter last year, and I need an attitude adjustment this year).
So here’s installment one: a list of soups that I’ve made before and that I cannot wait to enjoy in the next few months:
Daube Provençal (from Katie at the Kitchen Door). French beef stew with orange zest, olives, and an entire bottle of Côtes du Rhône in it. N made it for me a couple of months after we got together, and I always crave it when the weather starts to turn cool.
44-Clove Garlic Soup (from Smitten Kitchen). This soup literally has 44 cloves of garlic in it, some roasted and some boiled. It is far less overpowering than you’d guess from that intimidating number – instead, I found it refined, rich, elegant, autumnal. Absolutely sublime for dinner on a cool evening, with a glass of wine and a toasted baguette.
Chicken Tortilla Soup (from The Pioneer Woman). I am not a fan of Ree Drummond or her show, but I can tell you that around Christmas last year, I made three batches of this soup in one month. It is legit, and it makes a ton. N and I made a huge pot for his family when they came over for Christmas Eve, and they ate every. single. drop of it. in one sitting. Be sure and serve it with lots of fixings: radishes, cilantro, lime wedges, crema, cotija cheese, tortilla strips, diced avocado.
Wild Mushroom Bisque (my own recipe, from the bricolab). I have been working on this recipe for years, through at least a half-dozen iterations. Here is the best version. A cup of it is like a holy grail containing essence of mushroom. Not a pretty soup at all, admittedly – but rich, thick, earthy, and insanely delicious.
Spring Pea and Onion Soup with Crispy Shiitakes and Parmesan (my own recipe, from the bricolab). This one is, no joke, a ten-minute recipe, including sautéing the mushrooms. Vividly green and sweet/salty.
Poached Cod in Tomato and Saffron Broth (from Bon Appétit). Not technically a soup, but you can double the ingredients to make more of the addictive spicy/winey broth.
Cauliflower Soup (from America’s Test Kitchen). Yes, this soup does have a whole stick of butter in it (about half of it goes into the brown-butter-sautéed cauliflower garnish, which you can omit if you’re a fool and hate good food, or if, you know, you’re watching your fat intake). It does not have a drop of cream in it at all, but you would never know it. A creamy, delicious, magical soup.
Garlicky Carrot Soup (my own recipe, from the bricolab). Kind of a “cleansing” soup. Very easy, very healthy, and very pretty and vivid.
Pasta e Fagioli (adapted recipe, from the bricolab). Made this for the first time recently from a lightly-adapted recipe. Huge fan. Huge. Put in a Parmesan rind if you have one.
Vichyssoise (adapted recipe, from the accidental kitchen). I took a 1962 recipe from Gourmet magazine and spruced it up a bit with truffle oil and Greek yogurt, both of which make this soup something really special.
Thai Coconut Shrimp Noodle Soup (from Food52). Green curry based. Add mushrooms, substitute all tofu, dowhatchalyke.
Thai Coconut Curry Soup (from Chef Michael Smith). Tied for favorite Thai soup recipe. Red curry based.
Aaand now I’m hungry.
I’m so glad that, when all my friends and enemies have disappointed me, Mr. President of the fast food secrets club won’t.
if you’re craving chocolate muffins after the olympic muffin man videos, jordan the stallion on tiktok has the recipe for you
DNAGF ALL I KNOW IS HOW TO COOK FIRE TY FOR THIS
hii!! so, as I promised, I have finally put together recipes for those TSAMS character themed foods!! Though, on the site I only put up Sun and Moon’s recipes because currently for me its like super superupeuros late 😃(🪦) I will add Lunar and Earth’s dishes in there soon though, dw 🦈
ALSO- if you wanna see any certain character as a food, tell me bruh. these are actually pretty fun to do hehahahhwhdanhjnashh it takes a while but its worth it 💪🦈 anyway, have fun baking!!
In case anyone is having a bad night:
Here is the fudgiest brownie in a mug recipe I’ve found
Here are some fun sites
Here is a master post of Adventure Time episodes and comics
Here is a master post of movies including Disney and Studio Ghibli
Here is a master post of other master posts to TV shows and movies
*tucks you in with fuzzy blanket* *pats your head*
You’ll be okay, friend <3
god can someone PLEASE make a cook book based on everything they cook in dungeon meshi
like all the “monster recipes” but obviously replace the “monster” items with whatever they’re supposed to be