Tabletop Treats A Guide to Cooking for Adventurers by Christopher Hamwell
Why Cook in Dungeons and Dragons? Cooking in Dungeons and Dragons often receives little attention, despite its potential to enhance game-play. While exploration, social interaction, and combat are widely recognized as the game's three pillars, cooking is not even indexed in the Player's Handbook. As a result, many Dungeon Masters may overlook the use of cooking and food in their campaigns, especially given the existence of the spell "create food and water," which can make food supplies seemingly limitless. However, there are still players who appreciate the immersive and creative opportunities cooking can bring to the game. The Player's Handbook does include items like iron pots and cooking utensils, suggesting that they can be used for more than just decorative purposes. Cooking can add depth and utility to a campaign, not to mention flavor (pun intended). The key to sparking your players' interest in cooking is to make it both enjoyable and useful. Rather than treating cooking as a tedious task, incorporating it into the game can offer benefits to players through temporary stat boosts and other advantages. Additionally, fleshing out the ecology of the monsters they encounter can add depth to the world-building of the game and make it all the more immersive. After all, if the players have successfully defeated a creature, why not take advantage of the opportunity to turn it into a meal?
Basics of cooking 1. Cooking, in my game, requires a successful Wisdom (Survival) check. The DC depends upon the difficulty of the recipe. 2. Cooking generally requires a heat source; this might be a camp fire or a wood oven. 3. Cooking requires basic utensils, as described in the Players' Handbook. 4. Cooking requires basic ingredients, which are readily available for a few silver pieces. You should 'hand wave' most of these requirements so that cooking does not become a chore. 5. The recipes listed here could be found in books, or perhaps taught by cooks that the heroes encounter in their travels. Cooking skill checks : Difficulty DC Very easy 5 Easy 10 Medium 15 Hard 20 Very hard 25
Summary of included recipes : Food Uses, effect, and other information Owlbear Stew Removes 1 level of exhaustion (no more than 1 per day) Boiled Ankheg Legs Local delicacy, made during festivals, 5 gp per bowl Crawler Pudding Provides advantage on saving throws vs poison for up to 24 hours Black Pudding Pudding Multiple possible effects (see recipe) Troll Blood Pudding When expending hit die during a short rest, double the die Mimic Tongue Jerky Advantage on stealth checks while motionless for 24 hours Roper Gizzard Sausage Various effects (see recipe) Sahuagin Fin Soup Advantage on saving throws vs effects that cause poison, disease, and exhaustion.
Owlbear Stew
Owlbear Stew (DC 5, very easy) Ingredients: 2 pounds of owlbear meat, cubed 1 large onion, chopped 4 cloves of garlic, minced 3 carrots, chopped 2 parsnips, chopped 1 turnip, chopped 4 jugs of water or chicken broth 1 sprig of rosemary 1 sprig of thyme Duck fat for cooking Salt to taste Method: 1. First, remove any excess fat or gristle from the owlbear meat and cut it into bite-sized cubes. 2. Season the owlbear meat with salt and set it aside. 3. In a large pot, heat some duck fat over medium heat. 4. Add the chopped onion and garlic and cook until the onion is softened. 5. Add the chopped carrots, parsnips, and turnip, and cook until the vegetables are slightly tender. 6. Add the cubed owlbear meat to the pot and cook until it is browned on all sides.
7. Pour in the chicken broth, rosemary, and thyme, and stir to combine. 8. Bring the stew to a boil, then reduce the heat to low and let it simmer for 1-2 hours, or until the owlbear meat is tender and the vegetables are cooked through. 9. Remove the herbs, and season the stew with salt to taste. Serve the owlbear stew hot, garnished with fresh herbs if desired. Makes d6+4 servings Note: Owlbear meat is tough and gamey, so it is important to cook it for a long time to make it tender. The root vegetables and herbs in this recipe help to balance out the strong flavor of the meat. A hearty owlbear stew will remove 1 level of exhaustion when consumed. You may only gain the benefit of owlbear stew once every 24 hours.
Boiled Ankheg Legs (DC 5, very easy) Ingredients: 1 Ankheg, cleaned and prepared, legs reserved 6 waterskins of fresh water 1 heaped wooden spoonful of salt Method: 1. During preparation, take great care in avoiding the sacs of digestive juices near the creature's mouth. 2. Remove the legs and mandibles from the Ankheg and set aside. 3. In a large pot, bring the water to a boil. 4. Add the salt to the water and stir to dissolve. 5. Carefully add the Ankheg legs and mandibles to the pot and cover with a lid. 6. Reduce the heat to low and let the Ankheg simmer for 20-30 minutes, or until the flesh inside the carapace is cooked through and tender. 7. Using tongs, carefully remove the Ankheg from the pot and place it on a cutting board. 8. Use a mallet or hammer to crack the carapace open and to access the succulent flesh inside.
Serve the boiled Ankheg hot, with melted butter or a lemon wedge if desired. Makes d10+20 servings Note: The succulent flesh inside the carapace is a delicacy and is prepared during festivals and other celebrations. A bowl typically sells for up to 5 gp.
Crawler Pudding (DC 20, hard) Ingredients: 1 pound of carrion crawler meat, chopped roughly 2 jugs of milk 1 jug of cream 6 eggs 4 wooden spoonfuls of honey 1 nutmeg seed, crushed 1 pinch of salt Method: 1. First, carefully remove the carrion crawler's head and legs, and then discard these. 2. Using gloves or other protective gear, carefully remove the mucus from the creature's body, being sure to avoid coming into contact with it. 3. Cut the cleaned carrion crawler into small pieces. 4. Place the pieces into a pot and cover with water. 5. Bring to a boil, then reduce the heat and let it simmer for about 30-45 minutes until the crawler is tender. 6. In a large bowl, whisk together the milk, cream, eggs, and honey until well combined.
7. Drain the cooked crawler and add it to the bowl, stirring until it is evenly distributed in the pudding mixture. 8. Prepare your wood oven. 9. Pour the pudding mixture into a heavy based clay pot. Cook for 45-50 minutes, or until the pudding is set and the top is golden brown. Serve warm, with cream and/or a sprinkle of cinnamon, if desired. Makes 8 servings Note: Carrion crawlers are dangerous creatures, and preparing them for this recipe should only be done by experienced adventurers. Be sure to handle the crawler with care to avoid coming into contact with its paralyzing mucus. Crawler Pudding is a delicacy in some regions, but it is a difficult recipe to master and should only be attempted by skilled cooks. Crawler pudding, when consumed, provides advantage on saving throws versus poison for up to 24 hours. If the cook fails their survival check by 5 or more, creatures who consume the pudding must make a DC 13 Constitution saving throw or be poisoned for 24 hours.
Black Pudding Pudding (DC 25, very hard) Ingredients: 1 pound of black pudding, washed and cleaned to remove any dirt 2 jugs of cream 4 wooden spoonfuls of honey 1 cinnamon quill, crushed to a fine powder 2 tablespoons of wheat flour Optional: fresh berries and cream for serving Method: 1. Begin by carefully removing any unwanted debris from the black pudding and rinse in clean, running water. 2. Cut the black pudding into small pieces and set aside. 3. In a large pot, combine the cream, honey, and cinnamon. 4. Heat the mixture over medium heat, stirring occasionally, until it starts to simmer. 5. Add the black pudding pieces to the pot and stir well to combine. 6. Allow the mixture to simmer for 10-15 minutes, stirring occasionally, until the black pudding has completely dissolved into the pudding mixture. 7. In a small bowl, whisk together the wheat flour with a few tablespoons of cold water until smooth.
8. Slowly pour the flour mixture into the pot while stirring the pudding mixture constantly. 9. Continue to cook the pudding over medium heat for an additional 5-10 minutes, or until it has thickened to your desired consistency. 10. Once the pudding has thickened, remove it from the heat and allow it to cool for a few minutes. Serve the pudding warm, topped with fresh berries and cream if desired. Makes 8 servings Note: The black pudding is a dangerous creature and should only be hunted and prepared by experienced adventurers. Black Pudding Pudding is a unique dish that may not be to everyone's liking.
Black pudding pudding can have a number of effects upon those that consume it. Roll a d8 and see below: Roll Effect 1-2 Nil 3 Blindsight 60 ft. for 24 hours 4 Resistance to acid damage for 24 hours 5 Resistance to cold damage for 24 hours 6 Resistance to lightning damage for 24 hours 7 Resistance to slashing damage for 24 hours 8 Spider climb (as per black pudding, Monster Manual, page 241) for 24 hours Note that only one positive effect can be active at any one time. If the cook fails their survival check by 5 or more, creatures who consume the pudding must make a DC 15 Constitution saving throw or be poisoned and blinded for 24 hours.
Troll Blood Pudding (DC 25, very hard) Ingredients: 2 jugs of troll's blood 1 jug of pig's blood 1/2 jug of oats 1 diced onion Salt to taste 1 nutmeg seed, crushed 1 wooden spoonful of dried herbs, such as thyme or rosemary, crushed 1 wooden spoonful of duck fat Method: 1. Mix the troll's blood vigorously until smooth and any clots have been removed. 2. Add the pig's blood and repeat the process. 3. In a large mixing bowl, combine the oats, diced onion, salt, crushed nutmeg, and dried herbs. 4. In a separate bowl, whisk together the combined blood. 5. Heat the duck fat in a heavy based pot over medium-high heat. 6. Add the oat and spice mixture to the pan and fry for 5-10 minutes, or until the onions are soft and the oats are lightly toasted.
7. Add the blood mixture to the pan and stir to combine. 8. Reduce the heat to medium and cook the pudding for 30-40 minutes, stirring occasionally, until the mixture thickens and starts to pull away from the sides of the pan. 9. Once cooked, transfer the pudding to a greased pudding basin. 10. Fill a large pot with enough water to come halfway up the sides of the basin. 11. Bring the water to a boil. 12. Cover the pudding basin with a lid and place it in the pot. 13. Reduce the heat to low and steam the pudding for 1-2 hours, or until cooked through. 14. Remove the pudding from the pot and let it cool for a few minutes before slicing and serving. The pudding can be served cold. Makes 8 servings Troll blood pudding is highly sought after for its regenerative properties. For 24 hours after consuming the pudding, characters may double their rolls when they expend hit die during a short rest. This benefit does not apply to the character's constitution bonus. If the cook fails their survival check by 5 or more, creatures who consume the pudding must make a DC 15 Constitution saving throw or be poisoned for 24 hours.
Mimic Tongue Jerky (DC 10, easy) Ingredients: 1 mimic tongue 1 jug vinegar 1 wooden spoonful of salt 2 wooden spoonfuls of honey 1 garlic clove, crushed Method: 1. Cut the mimic tongue into strips as wide as your finger. You will need a sharp knife as the meat is notoriously tough. 2. In a bowl, mix together the mimic tongue strips and the vinegar. Cover and rest for 12 hours. 3. Remove the mimic tongue from the vinegar and dry with a clean cloth. 4. Add the meat to a bowl with the honey, salt, and crushed garlic. Set aside for another 4 hours. 5. Bake in a wood oven for 2-3 hours, or until the jerky is dry and chewy. Let the mimic tongue jerky cool before serving. Makes 2d4+6 servings Mimic tongue jerky is a salty treat that is suited to long journeys. Consuming the jerky gives a creature advantage on stealth checks while motionless for 24 hours.
Mimic Tongue Jerky
Roper Gizzard Sausage (DC 10, easy) Ingredients: 1 roper gizzard, cleaned and finely chopped (note that the gizzard is extremely tough) 1 pound pork meat, ground 1/2 wooden spoonful salt 1-2 pinches of saffron (optional, expensive) ½ jug stale breadcrumbs Method: 1. Heat a wood oven to moderate. 2. In a bowl, combine the chopped roper gizzard and ground pork meat. Mix well. 3. Add salt, saffron, and breadcrumbs to the mixture. Mix until well combined. 4. Divide the mixture into equal portions and form them into sausage shapes. 5. Bake in a wood oven for 25-30 minutes, or until fully cooked. 6. Remove from oven and serve hot. Recipe makes d6+4 sausages
When consumed, roper gizzard sausages can provide various benefits. Roll a d6 and see the table below: Roll (d6) Effect 1-2 Nil (the creature develops a stomach ache for 24 hours, but no ill effect) 3-4 +1 to natural AC (the creature's skin hardens) 5 Creature has advantage on stealth checks while motionless. 6 Spider climb (as per roper, Monster Manual, page 261) Note that only one effect can be active at any given time.
Sahuagin Fin Soup (DC 20, hard) Ingredients: Facial fins taken from one sahuagin, thoroughly cleaned and cut into small pieces 1 jug of fresh or dried seaweed, rinsed and chopped 2 jugs of fish broth 1 knob of grated ginger root 2 cloves of minced garlic ½ wooden spoonful of salt 1 wooden spoonful of spirits 1 wooden spoonful of duck fat Method: 1. Heat the duck fat in a large pot over medium heat. 2. Add the minced garlic and grated ginger and cook for 1-2 minutes until fragrant. 3. Add the sahuagin fin pieces to the pot and cook for 3-4 minutes until they are lightly browned. 4. Add the chopped seaweed and stir to combine. 5. Pour the fish broth into the pot and bring the mixture to a boil. 6. Reduce the heat to low and let the soup simmer for 20-30 minutes. 7. Stir in the salt and spirits.
Serve the sahuagin fin soup hot with a fresh loaf of bread. Makes d4+8 serves. When consumed, sahuagin fin soup provides advantage on all saving throws versus effects that cause poison, disease, and exhaustion.