928 finnish recipes

Kuemmelkartoffel, a traditional German caraway potato side dish. Boiled potato slices tossed with caraway seeds and finished with melted butter for earthy, aromatic flavor.

Patata e risi, an Italian potato and rice soup with carrots, tomato paste, and Parmigiano-Reggiano. A hearty one-pot soup simmered in chicken broth and finished with grated cheese.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Quick stir-fried shrimp with garlic, ginger, green onion, and a brandy flambe finish. Butterflied shrimp seared over high heat and ready in under 5 minutes.

Pinto bean and andouille sausage stew with smoked paprika, three peppers, and a bright lime finish. A smoky Cajun-Creole one-pot with rendered bacon fat building deep bottom-of-the-bowl flavor.

Cauliflower coconut soup spiced with cumin, turmeric, coriander, and ginger, finished with coconut cream and borlotti beans. A hearty vegetarian soup with warming Indian-inspired flavors.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.

Herbed chicken breasts baked in rosemary, bouillon, and water for tender, juicy meat. A diabetic-friendly low-fat one-pan dinner finished under the broiler.

Classic Italian minestrone soup with white beans, salt pork, leeks, cabbage, turnip, zucchini, and elbow macaroni. Slow-simmered farmhouse soup finished with grated parmesan.

Orange barbecued chicken marinated overnight in orange juice concentrate and teriyaki sauce. Grilled over charcoal and basted for a sweet, glossy, caramelized finish.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

Edible flower salad with nasturtium leaves and blossoms layered over Vidalia onions and tomatoes, finished with celery and vinaigrette. Stunning and peppery.

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

Tomato cheese soup made with oven-roasted tomatoes, sauteed mushrooms, fresh herbs, and cream cheese stirred in for a velvety, rich finish.

Hearty garbanzo bean soup with carrots, celery, onion, and lemon juice, finished with a swirl of sour cream and fresh dill. A creamy Mediterranean-leaning bowl.

Ochsenschwanzsuppe is the classic German oxtail soup. Slowly simmered oxtails build a rich beef stock, then puree with root vegetables and finish with Madeira.