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Cookbook Cover and New Site!

Greetings, folks!  Welcome to the brand new home of Dillicious Foods, your new home for the Dillicious food blog, as well as the upcoming book Medium Rare and Back Again:  Food from the World of Middle-Earth.  Here’s a sneak peek at the cookbook cover!

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Apple Tart, with Gandalf's "G" Rune

Apple Tart Recipe, with Gandalf’s Rune

The most iconic food moment of The Hobbit is the Unexpected Party, where Bilbo’s comfortable hobbit-hole is beset by a small horde of hungry dwarves.  Once the thirteen dwarves have arrived, they proceed with no undue haste to request what can comfortably be considered a significant portion of Bilbo’s (well-stocked) pantry. “… I hope there [...]

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Smoky Balrog Wings

Perhaps the most hotly contested debate within the Tolkien fan community is “Do Balrogs have wings?”  “Yes!”, “No!”, the people shout, but surprisingly, the schism persists.  (Okay, so, honestly, the actual discussion is a little more nuanced.  And lengthy.)  In this fierce argument, however, it is important not to lose sight of two key facts: [...]

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Not actually my kitchen

Medium Rare and Back Again: A Middle Earth Cookbook

Dear readers, I am thrilled to announce that I’ve launched a Kickstarter to allow me to write a cookbook based on food from Middle Earth! The book will be called Medium Rare & Back Again, and will feature a variety of mouth-watering (and thematically appropriate!) recipes. This project will get better and better the more we can get the word out – so please help spread it far and wide! 

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Sam's Pork Pie, served with roasted apples and mustard

Samwise Gamgee’s Pork Pies

These are not for the faint of heart.  By this, I mean that they’re decidedly not for people suffering from acute heart disease.  Or for vegetarians.  Pork pies are really, seriously not for vegetarians.  If you fall outside the union of those two categories, plough ahead and read on! 

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Cod Fritters with Two Aiolis

Cod Fritters with Two Aiolis

It’s time to fry something.  What’s a sunny summer afternoon without standing around indoors over a vat of boiling oil?  Wasted, I say! So let’s get on with the frying – in this case, fresh cod. To be served with two aiolis (as the title suggests).

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Garlic/Ginger Rib Roast With Chuffed Potatoes

My sous chef recently stole/borrowed my photography equipment (such as it is) and flew off to Tahiti for a glamour shoot.  So for my Super Bowl party, I was, alas, left without equipment.  (Also:  I had a bunch of hungry people who were more interested in eating the food than in watching me photograph it.)  In any case, you’ll have to trust that the finished product here looks strikingly lke a rib roast with chuffed potatoes, because it sure did!

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Lord of the Rings movie marathon menu!

As many of you know, my good friend The Tolkien Professor, whose podcast has shattered records both in this Age and in the Fourth Age (the heyday of PNN:  the Palantir News Network), hosts an annual Lord of the Rings movie marathon at the school where he is a distinguishedesque professor of English.  Last year, [...]

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Fried Halloumi Cheese Appetizer with Tomato

Halloumi cheese wins the “cool-sounding cheese name” award hands down.  Saying it never gets old.  Halloumi.  HalLOUmi.  Halloooooooumi! it’s similar in taste and texture to mozzarella, and due to the way it’s prepared, it has a very high melting point, as cheeses go. If that doesn’t yell “fry me!” I don’t know what does…

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Seared Sesame Tuna Bites

Seared Sesame Tuna Bites

Seared tuna is an absolute classic, kind of like Corvettes and Harleys. Except, you know, it’s made from fish. And you eat it, not drive it. But in all other respects…

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