455 finnish recipes

Candied sweet potatoes layered with brown sugar, butter, and salt, baked until glazed and topped with toasted marshmallows. A classic Thanksgiving side dish with caramelized edges and a gooey finish.

Cuban-style black beans simmered with green pepper, garlic, cumin, and oregano, finished with a splash of red wine vinegar. Simple, saucy, and full of sofrito flavor.

Vegetarian fava bean burgers with oats, wheat germ, shredded carrots, and Italian herbs. Pan-fried and oven-finished for a crispy outside and firm, set center.

Magenta millet pilaf pressure-cooked with beets, then finished with fresh orange juice, orange zest, and mint. A vibrant vegan whole grain side dish.

Cranberry cheesecake swirled with a homemade cranberry-orange filling and finished with an orange sour cream topping over a vanilla wafer crust. A tart-and-creamy holiday cheesecake worth the centerpiece spot.

Pureed black bean soup simmered in chicken broth with garlic and carrots, finished with heavy cream. Topped with sour cream, cilantro, and diced tomatoes.

Apple molasses pecan pie marries two Thanksgiving classics into one. Sliced apples and toasted pecans bound in a brandy-spiked molasses filling, finished with a buttery lattice crust.

Third bread: a hearty New England-style yeast loaf made with three flours (rye, bread, and cornmeal) sweetened with honey. Bread machine friendly with manual finish for two loaves.

Prune Buns are old-fashioned yeasted sweet buns filled with prune preserves - built on an overnight sponge starter and a butter-rich dough, finished with powdered sugar.

Room temperature pasta primavera with green and white fettuccine, prosciutto, snow peas, and a raspberry vinegar dressing. Finished with Parmesan and citrus zest.

Ridiculously easy lentil soup simmers brown lentils with sauteed onion and garlic, then finishes with fresh lemon juice. Eight ingredients, pantry-friendly, vegan.

Persian-style pilaf with basmati rice, red lentils and sour cherries perfumed with turmeric and cumin, finished with a buttery golden crust. A sweet-tart, aromatic side or vegetarian main with real character.

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.

Buttery shortbread logs dipped in melted semi-sweet chocolate and sprinkled with chopped walnuts. A 4-ingredient cookie with crisp, sandy texture and a rich chocolate finish.

Creamy navy bean soup simmers soaked navy beans with carrots, celery, tomato puree, and thyme, then finishes with cream and milk for a silky high-fiber bowl. A vegetarian, gluten-free comfort soup.

Braised lamb shanks with oregano and garlic served over simmered lentils with celery and bay leaf, finished with lemon slices in the oven. A rustic, protein-packed one-dish meal.