2,856 finnish recipes

Red onion soup caramelized in butter with white wine, beef broth, and a dash of Angostura bitters, finished with Parmesan. A refined twist on French onion soup ready in 35 minutes.

Kamo Sakamushi is sake-steamed duck breast salted for three hours, steamed with sake, and finished under the grill. A minimalist Japanese appetizer with just two ingredients and clean, elegant flavor.

Kobi-Batata Shaak is a Gujarati dry curry of potatoes and cabbage with cumin seeds, coriander, turmeric, and red pepper flakes. Vegan, one-skillet, and finished with fresh cilantro and lemon.

Pasta e fagioli with cannellini beans, fresh tomatoes, rotelle pasta, and Italian herbs finished with balsamic vinegar and Parmesan. A classic Italian bean and pasta dish that's hearty, healthy, and quick.

Potage Crecy is a classic French pureed carrot soup with rice, chicken stock, tomato paste, and heavy cream finished with butter. Silky smooth, naturally sweet, and garnished with delicate carrot curls.

Pfeffernüsse-style German spice cookies with cinnamon, cloves, nutmeg, mace, and allspice, finished with a drop of brandy before baking. A traditional holiday cookie that keeps for weeks in a tin.

Apple pie topped with marshmallow meringue instead of a top crust. Cinnamon-spiced apples baked in a flaky shell, finished with fluffy marshmallow cream and egg white topping browned to golden.

Cream of cheese soup with sharp cheddar, white wine, and half-and-half. Silky, boozy, and ready in half an hour with a paprika-dusted finish and crouton crunch on top.

Curry cream mussels steamed open in cider and thyme, then draped in a silky shallot-and-curry sauce finished with half-and-half. A cool-warm appetizer with French-Indian elegance.

Magiritsa, the traditional Greek Easter soup of slow-simmered lamb and liver, rice, fresh herbs, and a silky egg-lemon avgolemono finish. Eaten after midnight mass to break the Lenten fast.

Spinach garlic soup is a creamy blended soup with fresh spinach, shredded carrots, eight cloves of garlic, and a nutmeg-scented finish. Silky, vivid green, on the table in 40 minutes.

Clear fish soup with fresh ginger, quartered tomatoes, and a bright squeeze of lemon finished with scallion. A light, clean-tasting one-pot broth ready from pantry staples and whole fish.

Tender grilled tri-tip with a four-ingredient soy and onion soup mix marinade. Santa Maria style California barbecue, sliced thick, finished rare on the grill for a juicy, beefy crust.

Grilled trout with olive butter: butterflied whole trout marinated in Pernod and finished with a chive-flecked compound butter of black olives, shallot, and parsley. A French Provencal-style fish dinner.

A light, fat-free poppy seed bundt cake built on apricot puree and egg-white meringue, finished with a tangy lemon glaze. A clever lower-cal cake that doesn't taste compromised.

Double cappuccino heaven is a mocha angel food cake bursting with espresso and cocoa, finished with a fluffy marshmallow frosting. Fat-free, light as a cloud, and rich in coffee flavor.