2,856 finnish recipes

Favorite oven-fried herb chicken using herb stuffing mix for a crunchy seasoned coating, with butter, sage, parsley, and garlic powder for a fried-chicken finish without the deep fryer.

Mushroom and barley soup built on pearl barley, white wine, and thyme, then finished with a splash of sherry and fresh dill for a deeply savory vegetarian one-pot dinner.

Vichyssoise is the chilled French leek and potato soup, enriched with heavy cream and half-and-half, finished with snipped chives. Silky, cold, and the original elegant summer first course.

Pan-fried orange roughy fillets with crisp breadcrumb crust, finished with a bright pan sauce of garlic, white wine, lemon juice and parsley. Light, flaky and elegant in 40 minutes.

Creamy herring salad layers marinated herring with sliced apple, onion, and a sour cream-yogurt dressing. German-style smorgasbord classic that marinates for 5 hours and finishes with fresh dill.

Lime squares with shortbread crust: tangy lime curd-style filling over a buttery shortbread base, finished with powdered sugar. The cousin of lemon bars, tinted pale green for visual punch.

Rich cream of mushroom soup made with fresh mushrooms two ways, shallots, milk, heavy cream and egg yolks. Finished with dry sherry for a deep, restaurant-quality French-style soup.

Chicken Alejandro simmers boneless breasts in salsa spiked with cinnamon, cloves, and bay leaf, then thickens into a glossy sauce finished with fresh orange segments. Mole-adjacent flavors over rice.

Tortilla black bean soup simmers black beans with celery, onion, and red bell pepper, finished with cilantro and served over warmed corn tortillas in each bowl. A rustic Mexican classic.

Streusel cream cheese coffee cake layers tender butter cake around a sweet cream cheese filling, finished with a buttery flour-sugar streusel. Baked in a springform pan, perfect for brunch.

Chicken and cherries jubilee braises whole chickens in cherry juice and chili sauce for 6 to 8 hours, finished with a sherry-brandy flambé cherry sauce. Retro slow-cooker showstopper.

Indian pork in spinach sauce braises cubed pork with garam masala, ginger, yogurt, and chilies, finished with puréed spinach. A rich, saag-style curry that deepens with slow oven time.

Pan-roasted whole quail stuffed with pancetta, sage, and juniper berries, finished with a gin and white wine pan sauce. A masterchef-level wild game main course in 30 minutes.

Provencal potatoes with tomatoes, shingled in olive oil with tomato paste and baked until crisp at the edges. Finished with Parmesan under the broiler for a quick rustic French side.

Dairy-free corn chowder made by pureeing cooked corn with chicken stock for natural creaminess, then finished with red bell pepper, rosemary, thyme, and basil. Thick, creamy, no cream needed.

Creamy portobello mushroom soup built on buttery sauteed leeks, onions, and meaty portobellos, thickened with a flour roux and finished with half-and-half. Earthy, velvety, ready in 45 minutes.