2,856 finnish recipes

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.

Grilled pork chops Dijonnaise with a double-mustard rub and herb butter finish. Seared over hot charcoal then wrapped in foil with parsley-chive butter to steam through - juicy, never dry.

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

New England-style individual lobster pie with sherry cream sauce, egg yolk custard, and a buttery cracker-Parmesan crumb topping. Baked low and slow for a rich, elegant finish.

Oreo cookie pound cake with chunks of Oreos folded through a buttery batter and finished with a glossy chocolate glaze. A cookies-and-cream bundt that bakes up dense, moist and tender.

Fettuccine Alfredo lightened up with skim milk and cream cheese, finished with garlic-bloomed butter and a thick blanket of Parmigiano-Reggiano. Silky, garlicky, and surprisingly rich.

The Ark's chicken Marsala: pan-seared chicken breast with garlic and button mushrooms in a Burgundy and demi-glace sauce, finished with butter for restaurant gloss.

Golden sautéed chicken breasts finished with dry sherry, tarragon vinegar, and garlic. A simple Baja-inspired dinner ready in just 30 minutes.

Single-crust maple pie with cream cheese pastry, thin-sliced Granny Smith apples, and maple-sour cream topping. Nutmeg finish adds warmth.

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

A French patisserie masterpiece: three crisp almond meringue layers sandwiched with silky hazelnut praline buttercream, finished with toasted almonds and powdered sugar.

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

Pecan-crusted baked chicken breasts with cornmeal, cayenne, and paprika, finished with honey pecan butter. Crunchy, spicy, and sweet in every bite.

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