2,856 finnish recipes

Lime mousse pie is a frozen dessert of tangy lime mousse over rum-brushed angel food cake. Creamy, tart, and cloud-light, a refreshing year-round finish.

No-tomato pasta with Italian sausage, spaghetti squash, mushrooms, and fennel, finished with an egg stirred in carbonara-style. A lighter, brothy pasta dinner with hidden vegetables.

Pan-fried fish with pecan topping: golden flour-dredged fillets finished under the broiler with a buttery pecan-garlic crust. A Southern classic with rich nutty flavor.

Spatchcocked roast turkey with cream gravy: backbone-removed bird that cooks in half the time, finished with a rich gravy of turkey stock, heavy cream, and nutmeg.

Mocha bundt cake: a doctored cake mix bundt with chocolate pudding, vodka, and Kahlua coffee liqueur, finished with a Kahlua-spiked powdered sugar glaze. Boozy and easy.

Old-fashioned peanut squares with a light sponge cake base, iced and rolled in ground peanuts for a crunchy, nutty finish. A classic vintage church-supper treat.

Poblano lamb stew: cubed lamb shoulder simmered with crushed juniper berries and chicken broth, then finished with roasted poblano strips and a bright shower of lemon zest.

Vegan refried beans with pinto beans, Spanish onions, cumin, garlic powder, and coriander. Skip the lard, keep the deep flavor with toasted spices and slow-baked finish.

Mendocino sole baked in white wine and finished with a cream sauce of cognac-soaked grapes. An elegant Northern California-inspired fish dish with French Veronique influence.

European-style spice cookies with ground hazelnuts, lemon zest, and warm cinnamon, clove, and nutmeg. Topped with a whole almond and egg-glazed for a glossy finish.

Toasted bread spread with a brown sugar, butter, and flaked coconut topping, then baked into a sticky-sweet breakfast treat. Four ingredients, 20 minutes start to finish.

Baked cheesecake with sweetened condensed milk, lemon and a sour cream top, finished with cherry pie filling on a graham cracker crust. Creamy, no-water-bath cheesecake.

Poppy seed bread with almond and vanilla, finished with a tangy orange-nutmeg glaze. Tender quick bread that doubles as a holiday gift baked in canning jars.

Arroz con pollo simmered in beer with chicken, long-grain rice, tomatoes, turmeric and saffron, finished with green olives, peas and pimentos. Cuban-style one-pot dinner.

Battered fried oysters with a simple egg-milk dip and breadcrumb or cornmeal coating. Pan-fried or deep-fried, then quick-baked for an extra crispy finish.

Lemon almond madeleines: classic French shell-shaped tea cakes with ground almonds and fresh lemon zest, finished with powdered sugar. Twenty-four buttery cookies for tea time.