715 finnish recipes

Asian carrot soup blends carrots, sweet potato, scallions, and fresh ginger into a silky vegan puree finished with sesame oil. Naturally low-fat and freezer-friendly.

Tomatoey tabouli: a hearty Middle Eastern grain salad with bulgur and pearl barley soaked in tomato juice, finished with lemon, olive oil, parsley, and scallions.

Steamed vegetable curry over brown rice with a quick ginger-lime sauce. A 30-minute vegan main with bright, crisp vegetables and an aromatic Indian-spiced finish.

Delicious and moist. This banana marble chocolate cake is an ideal dessert with a cup of coffe or tea to finish up your meal.

3-step cheesecake mixes cream cheese, sugar, vanilla, and eggs into a graham cracker crust for a no-fuss classic. Five ingredients, one bowl, and a crowd-pleasing finish.

Cinnamon honey ale homebrew with dry malt, raw honey, whole cinnamon bark, and ale yeast. A 5-gallon batch that ages beautifully into warm, spiced amber ale perfect for fall.

Salmon poached in a fragrant tomato, ginger, and coconut milk broth with Swiss chard. A one-pan main dish that finishes in 15 minutes with tender flaking fish.

Hearty oat and grated apple muffins sweetened with pure maple syrup. Yogurt keeps them moist, walnuts add crunch, and they're done in 40 minutes start to finish.

Applesauce oatmeal muffins with a crunchy oat crumble topping. Made with unsweetened applesauce and skim milk for a lighter breakfast bake, finished with cinnamon and brown sugar streusel.

Low-fat berry muffins studded with fresh raspberries and warm cinnamon, finished with a tart lemon glaze. A lighter breakfast bake with crisp tops and tender, fruit-flecked crumb.

Chilled leek and potato soup blended silky and lifted with Greek yogurt instead of cream, finished with fresh chives for a light vichyssoise that's vegetarian and summer-ready.

Eggy little chocolate pancakes that double as breakfast or sandwich cookies. Quick to mix, fast to cook, and finished with chocolate sauce or sandwiched with buttercream once chilled.

Cappuccino cupcakes blend espresso into a moist chocolate batter lightened with prune puree as a butter substitute. Topped with whipped cream and cocoa for that cafe-style finish.

"Canned cranberry sauce adds a festive finishing touch to this 5 star dessert from Gloria Kirchman of Eden Prairie, Minnesota. Folks are sure to find it irresistible."

Long white radish and arugula salad: crisp, peppery daikon and arugula tossed with scallion in a bright oil-and-citrus dressing, finished with toasted sesame. A sharp, refreshing side.

Crispy peanut butter cookies creamed with real peanut butter and butter, rolled, cut, and finished with the classic crisscross fork pattern. A sweet, nutty, crunchy cookie the whole family reaches for.