Unicorn flank should be seared on an open flame for thirty seconds, allowing the tender outside to char. The it should then be sliced, and the individual pieces finished cooking. It pairs well with strong herbs and spices, and can be used in curry. 

Naga, though. Bone Nagas are crunchy, though bland. Spirit Nagas, spicy. Guardian Nagas are the best, combining the spicieness of the spirit naga, and the nice taste of good aligned creatures

i doubt you would have that taste eating already dead normal people is one thing eating sacred creatures whos live was entrusted to keep an empires legacy alive 

Naga’s go well with yeti stew and pegasus bites.

*ignores short lecture on morals*

*Gods of Cooking start sobbing* “What have we done?”

i have no idea lets go back to evil and neutral creatures 

this realy is the most cursed thread in the entire website

yes

I hear kraken tastes like calamari. It’s not as good a side as shambling mound and treant leaves salad though. 

Maybe add some awakened shrub to the salad?

Quote from Samso1 >>

Quote from JoeltheWalrus >>

Y'all have no decency. Rare, expensive ingredients just thrown into a pot and cooked together? That is an insult to food itself. Here is how you cook beholder:

Take the flesh and cut it into thin strips. It should be pale enough to be translucent. Allow this to cook in a bath of vinegar, and it should become chewy and acidic. Next, prepare warm pears and shave the flesh. Lay the beholder strip of the a bed of the pear, and grace with sea salt crystals and caviar. Serve immediately. 

 Ahh, a true Creepy Cannibalistic Monster-Eating Chef (TM)! I’ve been wondering, how do you prepare unicorn flank steak? Also, do you know any good walrus recipes 😡😋?

 Yes, I do. This one is traditionally prepared by frost giants, so I’ve switched out some ingredients:

Cut walrus rib into small cubes; each cube should be about the length between your ring finger and thumb. 

Put the cubes in a bowl, and add water. Add grated Red Dragonborn scales if you want it spicy, or a faerie dragon if you prefer it sweetish. Some chefs also just use salt. 

Here comes the hard part: carefully place the bowl on the back of a sleeping young remorhaz. This should bring it to a boil in no time. While it is still boiling, add fish eggs (knucklehead trout is best), a dash of pepper, a few vegetables (onion compliments the flavor well), rothe cheese (if desired), and- the secret ingredient- a bit of flail snail goo. This allows it to harden a bit and adds a nice crunch. Place a chunk of ice the size of your fist next to the bowl. Stir well until the ice melts. When finished, the soup should be a bit yellow. Bon appetit!

that would be good 

Quote from ThalaiDawncaller >>

Maybe add some awakened shrub to the salad?

 Treant is much more flavorful in my opinion. But some violet fungus is good on salad.

Anyone have any tarrasque recipes? 

sound amazing small chunks of kraken are often put in these salads to flavor the shambling mound (electifeies it)

Quote from ThalaiDawncaller >>

Anyone have any tarrasque recipes? 

 nah not realy no one has ever eaten un modefeid tarrasque

Quote from stuffattack333random>>

sound amazing small chunks of kraken are often put in these salads to flavor the shambling mound (electifeies it)

Hmm..😋

hmm

Has anyone tried roasted hill giant? I need some good side dishes for it. Salad, sugared sprite wings, and tabaxi nuggets are what I’m thinking but I might need more.