Current Online Recipes:

• A Dornish meal of kid roasted with lemon and honey, and grape leaves stuffed with a mixture of raisins, onions, mushrooms, and fiery dragon peppers
• Honeyed chicken
• Dothraki goat roasted with sweetgrass, firepods, and honey
• Potted Hare
• Salladhor Saan’s shipboard dinner- Medieval Lamb meatballs, roasted “gull”
• Mereneese Lamb- with a salad of raisins and carrots soaked in wine, and hot flaky bread w/honey
• Haunch of Goat, spit-roasted
• Trout baked in Clay
• Hen on the Wall-  stuffed w/chestnuts, carrots, and prunes
• Pentoshi Duck- w/orange snap peppers and honey
• Simple Dornish Fare – flatbread, chickpea paste, purple olives, strongwine
• Tywin’s Rack of Venison
• Spit-Roasted Rabbit, basted with honey

Exclusive Cookbook Recipes:

• Quails drowned in Butter
• Trout wrapped in Bacon, salad of greens, with pease and onions
• Auroch w/Roasted Leeks
• Rack of Lamb in Garlic-herb Crust
• Dornish Duck with lemons
• Trout cooked in a crust of crushed almonds 
• Wild Boar
• Grilled Snake - with fiery mustard sauce
• Sister’s Stew- thick with leeks, carrots, barley, and turnips white and yellow, along with clams and chunks of cod and crabmeat, swimming in a stock of heavy cream and butter

Coming soon:

• A meal of mushroom soup, venison, and cakes (IV: 608)
• A Dornish dish of onions, cheese, and chopped eggs cooked with fiery peppers (III: 661)
• Blandissory, a mixture of beef broth and boiled wine sweetened with honey and dotted with blanched almonds and chunks of capon (III: 677)
• Buttered pease, chopped nuts, and slivers of swan poached in a sauce of saffron and peaches (III: 677)
• A wayfarer’s meal of roast squirrel, acorn paste, and pickles (IV: 62)
• Trenchers filled with chunks of chopped mutton stewed in almond milk with carrots, raisins, and onions (III: 676)
• Gulls’ eggs and seaweed soup are eaten by poorer people in coastal areas (III: 765)
• The crew of a Night’s Watch galley might eat oat porridge in the morning, pease porridge in the afternoon, and salt beef, salt cod, and salt mutton washed down with ale in the evening (IV: 219)
• A Dornish meal of dates, cheese, and olives, with lemonsweet to drink (IV: 303)
• A meal of buttered beets, hot-baked bread, herb-crusted pike, and ribs of wild boar washed down with hippocras (IV: 360)
• Fish stews, black bread, spiceless goat (II:   ) Pyke
• warm, soft flatbread, pink fish roe, honey sausage, and fried locusts, washed down with a bittersweet black ale (DwD)
  
• sardines, olives, chunks of flatbread (DwD)

• River pike baked in a crust of herbs and crushed nuts (IV: 452)
• Whitefish and winkles, crabs and mussels, clams, herring, salmon, lobster, and lampreys are all eaten (II: 238)
• Crabs boiled in fiery eastern spices (III: 676)
• River pike poached in almond milk (III: 574)
• chunks of fish fried with onions and beets, or peppery fish stew (DwD)
• spitted pike w/lemon (DwD)

• Peppered boar ribs (II: 238, III: 233)
• Boar cooked with apples and mushrooms (II: 45)

• Skewers of pigeon and capon (II: 238)
• Stuffed goose sauced with mulberries (II: 195)
• Capons stuffed with onions and mushrooms (II: 255)
• Honey-ginger partridge (III: 676)
• quails in honey (DwD)
• cold capon with relish of carrots, raisins, and bits of lime and orange (DwD)

• Gammon steaks (III: 661)
• A leche of brawn, spiced with cinnamon, cloves, sugar, and almond milk (III: 678)
• Roast ox, stuffed ducks, and buckets of fresh crabs (IV: 438)
• Boiled beef with horseradish (IV: 530)
• veal cutlets blanched with almond milk (DwD)
  
• boiled beef with horseradish (DwD)

• Mutton chops sauced in honey and cloves (II: 238)Mutton and mushrooms (III: 252)
• Leg of lamb, sauced with mint and honey and cloves (II: 270) Winterfell
• Saddle of Lamb (DwD)
• honeyed lamb, fragrant with crushed mint, served with the small green figs (DwD) 

• Ham studded with cloves and basted with honey and dried cherries (IV: 578)
• Suckling pig in plum sauce, stuffed with chestnuts and white truffles (IV: 7)
• Ribs roasted in a crust of garlic and herbs (I: 181)

• Venison stewed with beef and barley (II: 255)
• Roundels of elk stuffed with ripe blue cheese (III: 678)
• venison with roasted chestnuts (DwD)

• A hot meal of stewed goat and onions (IV: 622) the vale
• roasted goat served on a bed of sliced onions, washed down with pale green Volantene liquor (DwD)

• Snails in honey and garlic (I: 251)
• Frogs caught at the Weeping Dock in the Citadel, by a cook’s boy (IV: 677)