1. A dish that tastes like the wilderness. Thick slices [cdb]of meat covered with Noa fruit and grilled on a [cdb]hotplate.
  2. Herring caught off the coast of Albinea, [cdb]shredded and grilled in an earthenware pot with [cdb]sliced turnips.
  3. A baked confection coated with Noa fruit [cdb]cream and a currant reduction, often enjoyed [cdb]as a dessert at family gatherings.
  4. A soup made by simmering white trout [cdb]and chickpeas. A simple yet wholesome dish.
  5. Pasta with a blend of fresh vegetables from [cdb]various regions of Fódlan. This popular dish [cdb]sells out almost instantly.
  6. Made by grilling skewered Airmid gobies. With a muddy flavor and dry texture, this dish [cdb]is beloved by few.
  7. Aged jerky that has been sautéed for a [cdb]delightfully salty flavor. A perfect snack to go [cdb]with your favorite drink.
  8. Spicy stew made with Teutates loach and turnips. This recipe features spices from Dagda.
  9. Onions stewed with white trout and baked [cdb]with a layer of cheese on top. Will warm you [cdb]up from the inside out.
  10. Whitefish that has been coated in spices and [cdb]sautéed with dried tomatoes to bring out an [cdb]addictive salty-sweet flavor.
  11. Traditional pastries from Faerghus, known for [cdb]their subtle sweetness. The dough is made with [cdb]eggs and sugar.
  12. A baked tart with stewed herring and Noa [cdb]fruit mixed into the batter. Popular in Enbarr, [cdb]the Imperial Capital.
  13. A crispy, golden-brown pie packed with [cdb]tomatoes, cheese, and tender chunks of meat.
  14. Freshly caught fish are cut into chunks and [cdb]stewed together to make this hearty dish.
  15. Well-roasted Fódlan pheasant drizzled with a [cdb]berry reduction sauce.
  16. A rich dish consisting of verona and sautéed Teutates loach. These ingredients are boiled [cdb]and served with two kinds of melted cheese.
  17. A simple dish of vinegar-pickled Airmid pike and [cdb]cabbage served between two slices of bread.
  18. Hunks of rabbit meat are pickled in bacchus, [cdb]skewered, and roasted over an open flame to [cdb]create this flavorful dish.
  19. A balanced meal featuring red turnip and [cdb]verona stew, red turnip salad, and sautéed [cdb]red turnip with garlic.
  20. A light snack, popular in the Empire. Small, spicy balls of fried dough packed with [cdb]white trout and dried tomato.
  21. Magically frozen peach currants are shaved [cdb]to create this simple sorbet. Typically dusted [cdb]with bean flour just before serving.
  22. A Dagdan dish of raw fish and turnips pickled [cdb]in a vinegar-based seasoning liquid. Rarely eaten in Fódlan.
  23. Two types of fish are cut into strips and [cdb]sautéed in butter. This lavish meal hails from Enbarr, the Imperial Capital.
  24. Minced poultry and onions boiled with salt. The simple recipe lets high-quality ingredients [cdb]speak for themselves.
  25. Fatty hunks of Gronder fox cooked slowly [cdb]on skewers. The meat is magically aged for [cdb]a full flavor.
  26. Thin slices of bird meat and shredded cabbage, [cdb]mixed with scrambled eggs and sautéed [cdb]with spices. Invention of a certain noble.
  27. A gratin of bird meat topped with heaps of Gautier cheese, which is famous for its low [cdb]fat content. It has a unique flavor.
  28. Cabbage and Albinean herring stewed whole. The fish guts lend this hearty dish a superbly [cdb]bitter kick.
  29. A dish of dried tomatoes, cabbage, chickpeas, [cdb]and other vegetables, stir-fried with eggs. Nutritious and very filling.
  30. A gourmet fish dish with Airmid pike, [cdb]vegetables, and a sprinkle of expensive spices. Popular among nobles.
  31. Breaded and fried Caledonian crayfish. Looks much tastier than it actually is.
  32. Pheasant meat is pounded flat and fried. Can be served as a sort of sandwich, [cdb]with cheese between two strips of meat.
  33. <<<EMPTY>>>
  34. <<<EMPTY>>>
  35. <<<EMPTY>>>
  36. <<<EMPTY>>>
  37. <<<EMPTY>>>
  38. <<<EMPTY>>>
  39. <<<EMPTY>>>
  40. <<<EMPTY>>>
  41. <<<EMPTY>>>
  42. <<<EMPTY>>>
  43. <<<EMPTY>>>
  44. <<<EMPTY>>>
  45. <<<EMPTY>>>
  46. <<<EMPTY>>>
  47. <<<EMPTY>>>
  48. <<<EMPTY>>>
  49. <<<EMPTY>>>
  50. <<<EMPTY>>>
  51. <<<EMPTY>>>
  52. <<<EMPTY>>>
  53. <<<EMPTY>>>
  54. <<<EMPTY>>>
  55. <<<EMPTY>>>
  56. <<<EMPTY>>>
  57. <<<EMPTY>>>
  58. <<<EMPTY>>>
  59. <<<EMPTY>>>
  60. <<<EMPTY>>>
  61. <<<EMPTY>>>
  62. <<<EMPTY>>>
  63. <<<EMPTY>>>
  64. <<<EMPTY>>>
  65. <<<EMPTY>>>
  66. <<<EMPTY>>>
  67. <<<EMPTY>>>
  68. <<<EMPTY>>>
  69. <<<EMPTY>>>
  70. <<<EMPTY>>>
  71. <<<EMPTY>>>
  72. <<<EMPTY>>>
  73. <<<EMPTY>>>
  74. <<<EMPTY>>>
  75. <<<EMPTY>>>
  76. <<<EMPTY>>>
  77. <<<EMPTY>>>
  78. <<<EMPTY>>>
  79. <<<EMPTY>>>
  80. <<<EMPTY>>>
  81. <<<EMPTY>>>
  82. <<<EMPTY>>>
  83. <<<EMPTY>>>
  84. <<<EMPTY>>>
  85. <<<EMPTY>>>
  86. <<<EMPTY>>>
  87. <<<EMPTY>>>
  88. <<<EMPTY>>>
  89. <<<EMPTY>>>
  90. <<<EMPTY>>>
  91. <<<EMPTY>>>
  92. <<<EMPTY>>>
  93. <<<EMPTY>>>
  94. <<<EMPTY>>>
  95. <<<EMPTY>>>
  96. <<<EMPTY>>>
  97. <<<EMPTY>>>
  98. <<<EMPTY>>>
  99. <<<EMPTY>>>
  100. <<<EMPTY>>>
  101. <<<EMPTY>>>
  102. <<<EMPTY>>>
  103. <<<EMPTY>>>
  104. <<<EMPTY>>>
  105. <<<EMPTY>>>
  106. <<<EMPTY>>>
  107. <<<EMPTY>>>
  108. <<<EMPTY>>>
  109. <<<EMPTY>>>
  110. <<<EMPTY>>>
  111. <<<EMPTY>>>
  112. <<<EMPTY>>>
  113. <<<EMPTY>>>
  114. <<<EMPTY>>>
  115. <<<EMPTY>>>
  116. <<<EMPTY>>>
  117. <<<EMPTY>>>
  118. <<<EMPTY>>>
  119. <<<EMPTY>>>
  120. <<<EMPTY>>>
  121. <<<EMPTY>>>
  122. <<<EMPTY>>>
  123. <<<EMPTY>>>
  124. <<<EMPTY>>>
  125. <<<EMPTY>>>
  126. <<<EMPTY>>>
  127. <<<EMPTY>>>
  128. <<<EMPTY>>>
  129. <<<EMPTY>>>
  130. <<<EMPTY>>>
  131. <<<EMPTY>>>
  132. <<<EMPTY>>>
  133. <<<EMPTY>>>
  134. <<<EMPTY>>>
  135. <<<EMPTY>>>
  136. <<<EMPTY>>>
  137. <<<EMPTY>>>
  138. <<<EMPTY>>>
  139. <<<EMPTY>>>
  140. <<<EMPTY>>>
  141. <<<EMPTY>>>
  142. <<<EMPTY>>>
  143. <<<EMPTY>>>
  144. <<<EMPTY>>>
  145. <<<EMPTY>>>
  146. <<<EMPTY>>>
  147. <<<EMPTY>>>
  148. <<<EMPTY>>>
  149. <<<EMPTY>>>
  150. <<<EMPTY>>>